Why does Douro white taste like that?

Characteristically very low tannin and high acidity. Commonly associated with lemon, green apple, lime peel, wet stone.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin, medium-plus acidity and medium-full body. Commonly associated with lemon, white peach, pine, hazelnut.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically low tannin and medium-full body. Commonly associated with dried apricot, honey, orange peel, caramel.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Warmer growing seasons are associated with faster sugar accumulation and lower retained acidity, so fruit reaches a given potential alcohol earlier in the season.

Varies: Above the vine’s photosynthetic optimum the relationship reverses: extreme heat stalls ripening, inhibits anthocyanin synthesis and can raise sugar only through berry dehydration.

Not claiming: That warm regions necessarily make high-alcohol wine. Potential alcohol at any moment is a choice point; the producer decides when to pick.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Fermenting white wine in oak rather than steel, which integrates the oak more completely.

Not claiming: That every producer of this style uses this method, or that using it is required.

Autolysis of spent yeast releases mannoproteins and other compounds that contribute texture and weight, and savoury bready characters.

Varies: Effect scales with time and is increased by stirring the lees.

Not claiming: That a bready or brioche character proves long lees ageing. Other routes to similar descriptors exist.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

Not claiming: That every producer of this style uses this method, or that using it is required.

Three to six years for the serious bottlings, which are increasingly barrel-fermented. Simpler Douro whites are for the first year or two.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.