Last week we didn't have any have any responses to the soils of Brunello di Montalcino, so here are a few good resources:
Central Italy Study Guide
Wine Folly (Brunello di Montalcino)
Consorzio del Vino Brunello di Montalcino
In the spirit of upcoming Advanced and MS exams, this week's topic focuses on Blind Tasting:
From a blind tasting perspective, discuss the various elements that can impact color in white wines.
Oxidation, most commonly introduced to the wine through barrel aging, bottle aging, or both. Shifts core color towards gold, amber, and ultimately brown. Prolonged barrel aging tends to create more pronounced rim variation over a narrower band, whereas extended bottle aging produces more even variation in an even fade to the core. Anthocyanins from lightly pigmented or only briefly soaked grapes, namely the copper hues in Gewürztraminer and pinot gris/gio Carotenoids in the skins of the grape, a function of very sunny climes like Santa Barbara ("grape suntan"); my tip-off to this is usually when a wine presents color that looks oxidized but with minimal rim variation and then presents resoundingly youthful on the nose. Somewhere between cooler climate raising acidity and usually meaning less sunshine arises the effect of cooler climate wines having paler core concentration and rims out to silver or platinum. I know there is a mechanism whereby higher-acid musts inhibit color fixation in red wines, but as I understand it that only works with anthocyanins - can any winemaker guildsommers weigh in on if there is a parallel effect in white wine?
In reply to Mark Guillaudeu:
Oak aging as mentioned previously can impact the color. Winegrowing - larger crop loads (for the varietal used) will usually results in more lightly colored wines in the end. Also - winemaking plays a part, I know we don't often see these examples, but if you've ever tried smaller/newer/garagiste producers there are a number of faults that can impact color, mostly microbial based. I remember one of the winemakers showed me a white wine that had no color - literally it was clear like water. That batch had a microbial fault and if I recall correctly had to be filtered multiple times again, fined and then clarified again until it ended up being watery. It had no actual use as a wine I would put on a list and I would never sell it, but it made for a very tasty sangria base! :-)
In reply to Wanda Cole-Nicholson: