Difference between cool and warm climate wines
Understanding the difference between cool and warm climate wines and knowing which you prefer can help you make better wine choices.
How climate affects the flavour of wines
First of all, let’s clear up one misconception about cool climate wines: that the region has to be ‘cool’ all year round. The regions are actually categorised based on how quickly the cooler weather comes on, how much rainfall they receive and the typical humidity, as well as their lower average temperatures.
Let’s take two well-known Australian wine regions: Victoria’s Yarra Valley (a cool climate region), and New South Wales’ Hunter Valley (a warm climate region).
Year-round in the Yarra Valley, the maximum temperature averages around 27C and the minimum drops below 10C from March to January.
On the other hand, in the Hunter Valley, the maximum temperature averages around 30C, and the minimum drops below 10C only from May to September.
Cool climate wines
Cool climate grapes do not ripen as quickly, resulting in lower natural sugar and therefore higher natural acidity. The wines are often described as being more subtle or refined.
You’ll find more tart flavours (such as raspberry, cherry, or cranberry), as well as green or spice characteristics (you might hear a winemaker describe the wine as smelling like “the forest floor”).
Cool climate winemakers face a number of challenges as cool climate vines tend to yield less fruit (i.e. produce less fruit per vine), and some varieties will struggle to thrive without warmth. The winemakers also need to ensure the wine’s savoury or sour fruit character are balanced with enough sweetness.
Warm climate wines
Warm climate wines tend to pack more of a punch, often described as full-flavoured or rich. The grapes in this region ripen quicker so have higher natural sugars and therefore often have higher alcohol levels.
Typically, you’ll see dominant fruit flavours (think stone or dried fruit, or dark fruit such as blackberry or plum), as well as more ‘muscular’ characteristics (such as black pepper, leather, or chocolate).
The warm climate winemaker’s biggest challenge is controlling the wine’s big fruity flavours and high alcohol content, which can be achieved by adding acidity. The grapes also tend to have thicker skins to protect themselves from the heat, and this results in more tannic wines. These dominating factors need to be balanced during the winemaking process to stop the wine from becoming overwhelming and nondescript.
Be it cool climate wines such as Australia’s Katnook Estate and Torbreck, or its warm climate wines like Deakin Estate and Tyrrell’s, aeclub.com.my has them all.
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