SAUVIGNON GRIS: Thought to be a mutated member of the Sauvignon cépage family, the vine is low-yielding and the grape acidic yet capable of high sugar content.
In the 19th century, plantings in Bordeaux were often interspersed with Sauvignon Vert (in Chile, known as Sauvignoasse) as well as the Sauvignon Blanc pink mutation Sauvignon Gris.
The last named grape is also known as Sauvignon Gris. In the Styria region of Austria the variety is occasionally referred to as the Muskat-Sylvaner.
The last named grape is also known as Sauvignon Gris. All versions of the cépage show a tendency towards a grassy, herbaceous flavor in the grapewine, often referred to as "gooseberry" by professional tasters, ...
 See also: Dessert, Acid, Sweet, Italy, Red
  
|
RSS
