If you put in the work to make sure you get the best grapes, the wine will almost make itself all on its own. What does seem important to me, though, is to keep a sense of balance, not to try to extract more from the grapes than is reasonable.
The greatest wine is not necessarily the most concentrated one. There is a fad for power at all costs at the moment, due to the fact that the professionals taste lots of wines in quick succession, and outside the context of a meal. Wine-lovers, meanwhile, tend to taste their wines at the table. What they want is a certain pleasure in which concentration is not necessarily the most important factor”
About sums up my thoughts! The quote is from Lucien Guillemet of Château Pouget and Jacques Boyd, two Bordeaux estates and taken from the Journal Des Crus Classiques d’Yvon Mau.
A chat with a wine merchant just yesterday gave me a jolt. Hosting a wine tasting he munch on a pork pie, sipped from one random glass and another. His preferred method to experience the wines as his customers would. They don’t, generally, analyse but sip and chat and eat.
Something us wine tasters need to keep in mind when subjecting each bottle to critical analysis. Don’t you agree?
[Image by Francesca Law]
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