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78 WINES&VINES October 2017 WINEMAKING WINE EAST in a series of modified typicity tri- als, descriptive analysis and Nap- ping analyses in 2011. The objectives of the work were: 1) To define regional industry members' sensory space for Finger Lakes Riesling typicity; 2) To compare FLX Riesling with Riesling styles from the Alsace, Pfalz, Rheingau and Washington state; 3) To compare how evaluations of typicity vary between consumers and experts using the Napping method. Selecting typical Finger Lakes Rieslings: Arguably, the group most familiar with FLX Rieslings are those who work with it every day—producers and wine educa- tors within the region. To select the most typical regional Rieslings, 20 panelists from local wineries and education centers were asked to evaluate 28 Rieslings from the FLX AVA. Following the method of Le Fur et al., panelists were given the following instructions: "Imagine that someone asks you to explain what a Finger Lakes Ries- ling wine is. To help this person understand, you may serve them a wine. With that in mind, you will be presented with Finger Lakes Rieslings from the 2009 vintage. For each wine, you must answer the following question: Is this wine a good example or a bad example of a Finger Lakes Riesling?" They then marked a 15 cm line labeled "Very Bad Example" on one end and "Very Good Example" on the other. The four wines that re- ceived the highest average typicity ranking scores were selected as the benchmark samples for further tests. The identity of these wines was not disclosed to panelists. Selecting typical world Rieslings: To assess the typicity of Rieslings from world regions, a broader panel of wine "experts" was necessary. In collaboration with the New York Wine and Grape Foundation, judges in the 2011 NY Wine and Food Clas- sic competition were asked to par- ticipate. This panel of 20 wine professionals included three Masters of Wine and seven panelists with WSET level 3 training, as well as internationally known wine writers, judges, chefs and wine educators. Panelists were given flights of Ries- lings (from vintages 2008-10) from The sensory attributes evaluated by orthonasal and retronasal olfaction (n=14) are shown for four Finger Lakes Rieslings, with the number of instances re- corded for each attribute marked. ORTHONASAL n Ravines n Sheldrake n Red Newt n Heron Hill SENSORY PROFILE OF FINGER LAKE RIESLINGS Lychee Peach Melon Green Apple Petrol Green Bean Black Pepper Linalool 1 2 3 4 5 6 7 8 Lime Zest Grapefruit Zest Pineapple Strawberry Raspberry Mango Mushroom Pine Needles Brown Sugar Honey Almond RETRONASAL • Ravines • Sheldrake • Red Newt • Heron Hill - B E C O PA D - Y E A S T & E N Z Y M E S - C R U S H PA D E Q U I P M E N T - S T E R I L E F I LT R AT I O N - W I N E R Y H O S E - O A K A LT E R N AT I V E S EASTERN WINE LABS Serving the Analytical needs of East Coast Wineries WWW.EASTERNWINELABS.COM Ph 609-859-4302 Cell 609-668-2854 chemist@easternwinelabs.com AOAC Member EasternWineLab_Mar09.qxp 1/22/09 9:47 AM Page 1