Why does Sauternes taste like that?

Characteristically very low tannin and medium-plus acidity. Commonly associated with lemon, lanolin, beeswax, honey.

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. Commonly associated with orange blossom, grape, honeysuckle.

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 and high acidity. Commonly associated with gooseberry, grapefruit, passionfruit, cut grass.

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.

Proximity to a large body of water moderates temperature extremes, which is associated with a longer, more even ripening period and a lower risk of both spring frost and extreme summer heat.

Varies: Maritime influence also raises humidity, which raises fungal disease pressure. It is not uniformly an advantage.

Not claiming: That a maritime climate is cool. Maritime describes variability, not temperature.

Botrytis cinerea perforates the grape skin and allows water to evaporate, concentrating sugar and acid, while its own metabolism produces glycerol and compounds associated with honey and dried apricot.

Varies: Noble rot requires a specific alternation of humid mornings and dry afternoons. The same fungus in persistent wet weather is grey rot and destroys the crop.

Not claiming: That botrytis is desirable in general. It is desirable in a narrow set of conditions on healthy fruit, and otherwise it is a disease.

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.

Among the longest-lived wines made. Good vintages routinely last fifty years and gain complexity throughout.

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.