Rainfall before harvest changes how grapes ripen and what ends up in the wine, which in turn shapes flavor. Water availability affects berry size and the concentration of sugars, acids, and flavor compounds. If a lot of rain occurs close to harvest, berries can swell and dilute sugars and acids, potentially softening flavor intensity. Rain also influences the development of aroma precursors and polyphenolics that contribute to aroma, mouthfeel, and aftertaste. In drier periods or with rain earlier in the season, flavors and aromas can become more concentrated. Since wine flavor comes from a balance of sugars, acidity, phenolics, and aromatic compounds, the amount and timing of rainfall prior to harvest does matter for flavor.

Jerez is the Spanish region known for Sherry, a fortified wine produced there from white grapes (primarily Palomino). It’s aged using the solera system, with styles ranging from dry, pale Fino or Manzanilla to richer, oxidative Amontillado or Oloroso and sweet Pedro Ximénez. The fortification step—adding grape spirit—stops fermentation and stabilizes the wine as it ages, giving Sherry its distinctive range of flavors and levels of sweetness. Other options come from different regions: Port from Portugal, Madeira from Madeira, and Marsala from Sicily, so Sherry is the wine most closely tied to Jerez.

Sauvignon Blanc is the most popular wine variety in New Zealand. The climate across much of the country, especially in Marlborough, suits this variety well, producing bright, crisp wines with expressive aromatics and tropical fruit notes. This combination—great drinkability, consistent quality, and strong export demand—has made Sauvignon Blanc the defining NZ wine and the one you’ll most often see in both local and international markets. Pinot Noir is also highly regarded in NZ and shines in regions like Central Otago, but it doesn’t match Sauvignon Blanc in overall production or popularity. Chardonnay is widely grown and enjoyed, yet still trails Sauvignon Blanc in what’s most commonly consumed and exported. Merlot is produced, but it is far less dominant on NZ’s wine scene.

Grand Cru is the highest category for vineyard sites in Burgundy, signaling a specific, exceptional terroir recognized for producing very aged, concentrated wines. In Gevrey-Chambertin, Le Chambertin is one of the named Grand Cru vineyards, so a wine labeled Le Chambertin comes from that specific Grand Cru site and carries the prestige and characteristics of that designation. Clos Saint-Jacques, by contrast, is classified as Premier Cru, not Grand Cru, so it isn’t the correct example. A Gevrey-Chambertin labeled wine generally refers to village-level production from the Gevrey-Chambertin area and is not tied to a Grand Cru site. Bourgogne is a broad regional label and certainly not a Grand Cru. So Le Chambertin best fits as the Grand Cru example in Gevrey-Chambertin.