Canadian terroir: sensory characterization of Chardonnay in the Niagara Peninsula

Twenty four VQA Chardonnay wines from three regions ('Bench', 'Lakeshore Plain', and 'Lakeshore') of the Niagara Peninsula appellation (Ontario, Canada), plus three international Chardonnays, were used to investigate the effect of site using chemical and sensory analyses. Descriptive analysis revealed that 'Bench' wines had more apple, citrus and melon aromas and flavours compared to those produced from the 'Lakeshore Plain', and lowest grassy and earthy aromas compared to those produced from both the 'Lakeshore Plain' and 'Lakeshore' regions. Differences were not observed for other aroma (oak, butter), flavour (oak, butter, toast, grassy), taste (perceived acidity, bitterness) and mouthfeel (astringency, body) terms. Wines from the 'Lakeshore' were golden yellow in colour, while those from the 'Bench' were pale yellow in colour; 'Lakeshore Plain' wines were intermediary between these two shades. Chemically, 'Bench' wines were most unique, exhibiting the lowest pH values and highest concentrations of ethanol, titratable acidity, and phenols.