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Season 2, Episode 9: Same Grape, Different Story: Processing Your Way to a Distinct Aromatic White Wine

Release Date: March 20, 2026

Have you ever wondered whether your winemaking decisions are truly shaping the way your wines taste? Most wineries don’t have the luxury of running a control against a treatment to measure how a single variable changes the outcome in a given variety. In today’s episode, we’re diving into a 2024–2025 winemaking project where we deliberately altered our processes to drive meaningful changes in the sensory qualities of several aromatic white wines. We’ll walk through what we tried, what we learned, and why the decisions you make at each stage of the process matter more than you might think. Whether you’re a new or seasoned winemaker, we hope you leave this conversation with a deeper appreciation for how intentional choices at every step of the winemaking process shape what ends up in the glass.

Links for things mentioned in this episode:

  • Today’s episode is about getting the sensory results you want from your wines, using the resources already available in your winery. Working through my winemaking consulting process, we took a series of aromatic white wine varieties and adjusted their processing operations to make them more expressive and aromatic without sacrificing mouthfeel.
  • The DG Winemaking consulting process for this project was as follows:
    • The owner and head winemaker approached me with a challenge they were having with some of their aromatic white wines. Denise got a clear, but concise description of what he thought the problem was within their wines.
    • Denise tasted through past vintages of the wines in question using her Standard Sensory Evaluation form. This form evaluates the visual, aroma, and taste attributes, but avoids any preference-oriented discussion for the wines.
    • Denise then created a summary of what she thought the challenge was in association with the white wines she tasted. She presented this summary to the owner and head winemaker. Afterwards, a meeting was planned with the winemaking team to discuss wine processing.
    • After listening to the winemaking team’s processing operations for each wine, Denise provided alternative processing operations in which she thought would have a strong impact on the variety discussed. We also placed special emphasis on certain operations that were non-negotiable and needed completed even if the harvest season was not ideal.
    • The winemaking team executed our winemaking plans during the harvest season.
    • A few months after the wines were made, we evaluated each wine grape variety and discussed if we thought the goals were met for that wine.
  • Sauvignon Blanc is considered an “Aromatic White Wine.” In terms of “wine style,” this means that the variety exudes aromas that burst from the glass. Comparatively, a “Neutral White Wine” style would have more nuanced aromatics and give off a stronger perception of smelling like white wine. Within this wine grape variety, several sub-styles of Sauvignon Blanc wines exist.
    • Taste Challenge: California Sauvignon Blanc (e.g., Provenance, Honig) vs. New Zealand Sauvignon Blanc (e.g., Kim Crawford, Cloudy Bay) to familiarize yourself with 2 distinct sub-styles of the variety.
    • You can compare the above examples to a French Sauvignon Blanc like those from the Central Vineyards of France (e.g., Sancerre, Pouilly-Fumé) versus from Bordeaux.
  • Winemaking strategies for Sauvignon Blanc that enhance the variety’s native sulfur-containing aromatic compounds:
  • Remember that blending fixates on using distinct sensory characteristics of one variety to benefit the wine it is being blended into. This can include aroma or mouthfeel characteristics.
  • Processing and fermentation plans were determined before the fruit was brought in during harvest. Of course, harvest can alter plans if there is an issue with harvesting weather.
  • Primary takeaways:
    • Good winemaking consulting means looking at each wine individually and identifying which processes can enhance or elevate its quality. At DG Winemaking, we make deliberate decisions about processing operations and their order to meet each winemaker’s expectations.
    • Every winery should be able to make straightforward processing adjustments that meaningfully improve wine quality within their existing facility.
    • White wines can be made more distinctive when winemakers take the time to evaluate their processing decisions carefully and pay attention to the details.
    • This episode is a reminder that anyone can make better wine by taking the time to understand how and by using the resources already available to them. The key is knowing how to get the most out of your facility and making strategic decisions that have a real effect on the wine’s quality and character.
    • Within any wine brand, each white wine should have its own distinct, recognizable character. That kind of individuality is a hallmark of thoughtful, skilled winemaking.

The views and opinions expressed through dgwinemaking.com are intended for general informational purposes only. Denise Gardner Winemaking does not assume any responsibility or liability for those winery, cidery, or alcohol-producing operations that choose to use any of the information seen here or within dgwinemaking.com.