"Tom S" > wrote in message .com>...
> "Peter Muto" > wrote in message
> om...
> > Sauvignon Blanc (like Cabernet Sauvignon)
> > is extremely good at retaining its varietal characteristics no matter
> > what you to do it. If you eat a SB grape, you will instantly know it's
> > Sauvignon Blanc.
> > This is in total contrast to PN or Chardonnay which are more of a
> > blank slate, a 'winemaker's' grape if you will.
>
> I agree with that assessment of Chardonnay, which is one of the things that
> I find makes it the most fun of any varietal to vinify. I disagree with
> that with respect to Pinot Noir (and other reds) however. Red wines are
> mostly made in the vineyard.
>
> Tom S


I suppose that's more accurate. I suppose the winemaking procedure is
fairly similar for PN, the issue being the finicky grapes in the
vineyard. What I was trying to get at was Pinot Noir's ability to
express terroir, much more than say Cabernet or Sauvignon Blanc.