Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 81

Flavour intensity should not be confused with body. A wine can be light‐bodied but with a very pronounced intensity of flavour, for example, a fine Riesling from Germany's Mosel region. However, as with the other aspects of style and quality, the flavour intensity of a wine will depend upon many factors in the viticulture and winemaking processes. Of particular significance is the yield in the vineyard, both per hectare and per vine. It is generally accepted that flavours of wines from high‐yielding vines are often more dilute and lack the concentration of those from vines with a low yield. However, this view has been challenged by some viticulturists including Mark Matthews, a professor of viticulture at the Robert Mondavi Institute at the University of California at Davis [15]. It should be noted that a low yield for one grape variety, e.g. Sauvignon Blanc would be considered high for another, e.g. Pinot Noir. Flavour intensity is one of the key considerations when assessing quality.