Crisp dry white
Cold ferment, no oak, no malolactic and early bottling: Sauvignon Blanc, Albarino, Vermentino, Gruner. The point is what you did not do to it.
The numbers
Each bar drawn against all 30 styles
Alcohol
11-13%
11% - 13%
Titratable acidity
6-8 g/L
6 - 8
pH
3-3.3
3.0 - 3.3
Residual sugar
0-3 g/L
0 - 3
Serve at
8-10 C
Worth opening after
3 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.15
18 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Warmth at any stage. Every aromatic in this style is volatile, and juice that sat at 20C for a day before pitching has already lost most of it.
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.