Aromatic white
Riesling, Gewurztraminer, Muscat, Torrontes: varieties whose aroma is the wine. Usually finished with some sugar because the acidity carries it.
The numbers
Each bar drawn against all 30 styles
Alcohol
11-13.5%
11% - 13.5%
Titratable acidity
5.5-7.5 g/L
5.5 - 7.5
pH
3-3.4
3.0 - 3.4
Residual sugar
4-20 g/L
4 - 20
Serve at
8-11 C
Worth opening after
6 months
and it keeps improving to roughly 5 years
Sulphite at pH 3.20
20 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Stopping the ferment without a plan. Chilling, racking, sulphiting and sorbating in the right order is how you keep residual sugar; hoping is how you get bottle bombs.
Usually made from
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.