France

Cool Continental



Moderate Continental

Chablis: pale lemon, H acidity, lean, mineral, new oak rare, mint, 豆腐渣, top examples weightier and difficult to distinguish from Beaune
lemon, mint, mushroom(old wine), ripe apple, citrus
French oak common (butter, toast, and vanilla)
Meursault: broad, buttery, rather extravagant, sometimes leaner styles
Puligny-Montrachet: tight, structured, difficult to distinguish from Chassagne-Montrachet (often nuttier)
Mâcon: much unoaked, deeper in colour, fuller & softer & richer body, riper aromas
Pouilly Fuissé: often oaked (richer, riper, finer, complex)

New Zealand

Cool Maritime

Marlborough: H acidity, typically ripe (not tropical) fruit (ripe apple, stone fruit), distinct yoghurt note

Australia

Moderate Mediterranean
Warm Maritime

lack the yoghurt or ‘dairy’ note often found in New Zealand
in youth, usually sharp acidity due to not much MLF and oak not well integrate with fruits
when aged, well integrated like Meursault in Burgundy
Adelaide Hills: >400m, H acidity, distinct citrus, white stone fruit
Margaret River: dusty, lemon sherbet, cut pear, dried pear, fig

USA

Warm Mediterranean

hot & sunny leading to a darker colour, fuller body, higher alcohol, lower acidity compared to French
highly concentrated, glossy wines with significant French or American oak influence, corn, chocolate, butter
Napa: baked apple, tropical fruits, butter, toast, coconut from oak ageing
Cool climate reminiscent of Chablis is made in certain sites in Sonoma, Mendocino, and Monterey