NOER wine types

The time of year, personal feelings and, last but not least, planned activities strongly influence which wine is the ideal accompaniment.

It is mainly aroma and solid substances defining the extract that make up the essence of a wine - its body and its temperament. So what we smell and what we taste is what we feel when we drink wine.

Comparing body and temperament gives us a kind of semantic map/ coordinate system into which we can classify wines. Each quadrant contains wines with a similar basic style. Of course, there is also a happy medium to distinguish the more moderate wines from those that tend strongly in one direction.

Describes the impression of "physical power" - the greater the proportion of ethanol, glycerine or residual sugar, the more body (fullness) a wine has. It is then mouth-filling, oily, full or even fatty. Lighter wines, on the other hand, are slim, elegant, filigree and delicate.

The intensity of the color also helps with classification, because color particles are solid elements. The more of them there are in the wine, the stronger it is. This applies to white and red wines alike.

Reflects the “expressiveness” and is mainly characterized by acids, tannins, minerals and the many hundreds of aromas that exist in wine.

Racy acidity and tart tannins give the wine a spirited feel. The milder it is, the calmer and gentler it appears to us. Even a tiny bit of residual sugar has a softening effect, buffering the acidity.

When we smell lemon, grapefruit or gooseberry, in our culture we associate not only sourness but above all freshness. The wine is lively, it wakes us up. Vanilla, on the other hand, smells sweet and exotic. The wine seems gentler and flatters us.