Late harvest techniques vary in different wine-producing countries based on factors such as climate, grape varieties, and winemaking traditions. Let’s explore how these techniques differ across the globe.
Italy
In Italy, late harvest wines are known as “vendemmia tardiva.” The techniques used to produce these wines vary depending on the region and grape variety. Some common practices include:
- Leaving the grapes on the vines longer to achieve higher sugar levels
- Harvesting the grapes by hand to ensure only the ripest bunches are selected
- Allowing the grapes to undergo noble rot, a beneficial fungus that concentrates sugars and flavors
France
In France, late harvest wines are often referred to as “vendange tardive.” The techniques used in different regions such as Alsace, Sauternes, and Jurançon can vary significantly. Some common practices include:
- Leaving the grapes on the vines until they are overripe and shriveled
- Harvesting the grapes late in the season to achieve high sugar levels
- Utilizing botrytis cinerea, a fungus that dehydrates the grapes and concentrates sugars
United States
In the United States, late harvest wines are popular in regions such as California, Washington, and New York. The techniques used in these regions can vary based on the grape varieties grown and the desired style of wine. Some common practices include:
- Leaving the grapes on the vines until they reach a specific sugar level, often measured in Brix
- Harvesting the grapes by hand to ensure only the ripest clusters are selected
- Utilizing drying techniques to concentrate sugars and flavors, such as hanging the grapes in a cool, dry environment
Germany
In Germany, late harvest wines are known as “spätlese.” The techniques used in German winemaking reflect the country’s cool climate and focus on balancing sweetness and acidity. Some common practices include:
- Harvesting the grapes late in the season to achieve high sugar levels while maintaining acidity
- Sorting the grapes carefully to ensure only healthy, ripe berries are used
- Fermenting the wine at cool temperatures to preserve delicate aromas and flavors
New Zealand
New Zealand is known for its late harvest Sauvignon Blanc and Riesling wines. The techniques used in New Zealand winemaking focus on preserving the vibrant flavors and aromatics of the grapes. Some common practices include:
- Harvesting the grapes late in the season to achieve maximum ripeness and flavor intensity
- Cold soaking the grapes before fermentation to extract more flavor compounds
- Fermenting the wine at cool temperatures to preserve the wine’s natural acidity
South Africa
In South Africa, late harvest wines are often made from Chenin Blanc and Muscat grapes. The techniques used in South African winemaking are influenced by the country’s warm climate and diverse terroir. Some common practices include:
- Harvesting the grapes late in the season to achieve high sugar levels and ripe fruit flavors
- Allowing the grapes to dry on the vine to concentrate sugars and flavors
- Fermenting the wine in a combination of stainless steel and oak barrels to add complexity and structure