Why does Rueda Verdejo taste like that?

Characteristically very low tannin and medium-plus acidity. Commonly associated with lime, fennel, green apple, bitter almond.

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.

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.

Elevation lowers mean temperature and generally widens the diurnal range, both of which are associated with better acid retention. It also raises ultraviolet exposure, associated with thicker skins and higher phenolic content.

Varies: High-altitude sites at low latitude can be extremely hot by day despite a low mean temperature, so the effects do not all point the same way.

Not claiming: That high altitude always means high acidity.

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.

Sauvignon Blanc is commonly fermented cool in stainless steel under protective handling, because the thiols that carry its tropical character oxidise readily and cooler fermentation is associated with higher ester retention.

Varies: Bordeaux and an increasing number of producers elsewhere barrel-ferment and lees-age it instead, producing a quite different wine.

Not claiming: That Sauvignon Blanc must be handled this way.

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.

One to three years. A small number of producers make barrel-fermented Verdejo built to age, but they are the exception rather than the style.

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.