Why do two wines made from the same grape variety taste different ?

Have you ever tasted two bottles made from the same grape variety and felt like you were drinking almost opposite wines?

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That’s normal! Indeed, while the grape variety is the starting point, the location, climate, viticultural choices, winemaking process, and intended style all have a major influence on a wine’s taste. A Pinot Noir can range from a light, crisp red to a more structured, spicy red. A Sauvignon Blanc can be very citrusy and sharp, or, on the contrary, more full-bodied and exotic. Even a Cabernet Sauvignon, known for its recognizable profile, can surprise depending on its ripeness, aging, and winemaking. In this article, we will explore which factors can influence a wine’s aromatic profile and make two wines from the same grape variety taste very different.

Does terroir really change the taste of a grape variety?

Yes, terroir profoundly changes a wine’s aromatic profile and structure, even for the same grape variety. When we talk about terroir, we think of soil, climate, altitude, exposure, and available water. These factors affect grape ripeness, sugar-acid balance, aromatic intensity, and tannin texture. This is particularly noticeable with sensitive varieties like Pinot Noir, Chardonnay, or Sauvignon Blanc. A Pinot Noir from a cool climate will often produce a lighter red wine with pronounced acidity and red fruit notes, while the same grape in a warmer region will yield more rounded, powerful wine with riper aromas. For Sauvignon Blanc, the difference can range from a style dominated by citrus and boxwood to a more tropical, full-bodied, and exuberant expression. Wine regions also play a cultural role, influencing practices and expected styles. Additionally, the concept of controlled designation of origin (AOC) regulates certain choices, yields, and winemaking methods, which can guide the wine’s profile.

Can winemaking transform the taste of a grape variety?

Yes, winemaking can alter the color, aromas, texture, and mouthfeel, even for the same grape variety. The process starts with the harvest, followed by destemming or not, oxygen management, temperature, and how alcoholic fermentation is conducted. Depending on these choices, the resulting wine can be fruitier, more floral, spicier, more structured, or softer. In red wine, a long maceration extracts more tannins and color, resulting in a more intense and structured wine. Conversely, gentle extraction produces a lighter, softer, fruitier wine. With a white grape, the technique of skin-contact maceration illustrates the potential difference: leaving the juice in contact with the skins produces not a white wine, but an orange wine!

Aging can be as decisive as terroir or winemaking, especially when influenced by wood. A wine aged in oak barrels can develop notes of vanilla, toast, and spices, while gaining structure. That’s why two wines from the same Cabernet Sauvignon can seem very different—one emphasizing freshness and fruit (stainless steel), the other highlighting power and woody complexity (barrel aging). Choices of yeast, filtration, and sulfite additions also subtly change the outcome.

Varietal wine or blend—why does the result differ?

Because a single-variety wine highlights a pure profile (grape and terroir), whereas a blended wine aims for balance among different varieties. A varietal wine is often chosen to clearly express an aromatic signature, such as a Chenin Blanc with its freshness and fruit notes, or a versatile Pinot Noir depending on its terroir. Conversely, blending can correct a weakness, strengthen structure, enhance fruit, or adjust acidity. A typical example is rosé wine from the Côtes-de-Provence AOP, where combinations of Syrah, Grenache, and Cinsault may be used. The final style will depend heavily on the proportion of each grape and the winemaking choices.

Is an organic wine different from a conventional one?

In principle, the farming method has an environmental impact but hardly influences a wine’s taste. Organic farming (certified under European Union regulations) imposes strict rules on vineyard treatments, but these changes are barely noticeable in tasting. However, natural wine or biodynamic wine, by limiting winemaking inputs (especially sulfites), often produces a different aromatic profile. Natural winemakers offer a new approach that makes wines feel more “alive,” with greater tension, purer fruit, and sometimes a slight effervescence in the mouth. If you compare two Cabernet Sauvignons—one from a very standardized Bordeaux, the other made as natural wine—you would likely feel as if you were tasting two different grape varieties!

Do hybrid grape varieties blur the lines?

Yes, hybrid grape varieties add another layer of diversity, especially when comparing “similar” profiles. Hybrids have existed for a long time, particularly hybrid producers (HPD) created from crossings between Vitis vinifera and American vines (Vitis labrusca, Vitis riparia, Vitis rupestris). Modern hybrids developed to improve disease resistance, such as Baco Noir, continue to diversify aromatic profiles, sometimes challenging our expectations!

As you can see, between wine regions, controlled designations of origin, vineyard management, alcoholic fermentation, skin-contact maceration, oak aging, and the choice between single-variety wine or blend, the result can change dramatically!

To choose wisely, follow a simple method: first identify the color—white, rosé, or red—then the region and declared style, and finally the winemaking clues (oaked, fruity, mineral, rounded). With these references, you will no longer choose “a grape variety,” but a wine that matches your taste and mood at the moment!