by Wine Owners
Posted on 2017-02-13
Romance and wine are irrevocably linked for the simple reason that alcohol reduces our inhibitions and allows the true poetry in our souls to bubble to the surface. And if we're not quite as lyrical as we'd hoped, it gives us a very good excuse the next day. So here are 10 tips to help you navigate the wine pitfalls of Valentine's Day. (But that is all. We can't guarantee love).
1. Order a couple of glasses of champagne whilst you're looking at the menu. And let your date have one of them. Champagne shows you have class and you care.
2. Try Italian. Any Italian wine will enable chaps to pretend they're Casanova, whilst ladies can dream they're in Venice or Florence.
3. Women like pinot noir. Yes, it's expensive, but is she not worth it? Try one from Russian River or Oregan or go wild with a Nuits St Georges or Chambolle from Burgundy. Speak like Louis Garrel and she'll have shivers down her spine.
4. The Spanish are arguably more passionate than the French or Italians. Lively whites from Verdejo, Godello and Albarino and intense reds from the Rioja and Ribera del Duero. You can get all emotional and wear a cape and tight trousers, but girls, avoid the moustache.
5. Look into your dates' eyes as you sip red wine. It will light your face with a rosy tint and make you even more attractive. Yates wrote "Wine enters through the mouth, Love (through) the eyes." Make sure you get it the right way round.
6. Spice up your relationship with a peppery little shiraz or grenache. Try wines from the untamed landscapes of the Southern Rhone and Languedoc. Think Wuthering Heights with grapes. Adding pepper to a glass of house red may not have the same effect.
7. If you're nervous and tongue-tied, splash out on some proper claret. You will feel like a Scottish Laird and talk like Sean Connery.
8. Sweeten the mood. Try dessert wine. Perhaps have it instead of dessert, if you're watching the waistline. Sauternes, Coteaux du Layon or great German Riesling will inspire all manner of affectionate language like honey and sweetie, but we suggest you avoid calling anyone pudding.
9. Beware the rugby club humour of buying wines with names that talk for you. "Flowers" and "Fairytale" are just cheesy. "Flirt", "Menage a Trois" and "Fourplay" (an Italian red) may leave you facing an empty seat.
10. Finally, however well it goes, bear in mind Rosalind's words in As You Like it. " I pray you do not fall in love with me, for I am falser than vows made in wine."
by Wine Owners
Posted on 2017-02-06
Let me first put my hand up and say I’m a fan of 2014 as a Burgundy vintage. It seems to me to be a year of rather lovely balance across the board. No doubt with exceptions, it’s a vintage to buy as high up the qualitative tree as you can afford, quite unlike 2015 where the hot summer provided a metaphorical leg up to wines on cooler, less exposed sites and colder soils.
Adam Brett-Smith, Managing Director of Corney & Barrow the UK exclusive agent for DRC, describes 2014 as the ‘happy vintage’ but warns that it’s easily underestimated. I do agree. The wines may be ‘on the fruit’ and correspondingly expressive, but there’s sufficient fine-grained structure, dry extract and acidity to see the wines develop over the medium to longer term.
The ability of Burgundies to age from classic or un-showy vintages seems consistently under-called by wine critics, especially where there’s a degree of natural concentration through moderate or normal yields, which seems to make a big difference to the finickety nature of Pinot Noir. 2014 should age effortlessly for 15-20 years.
Warm, red fruited nose. An expressive, spiced attack with nice energy and a twist of licorice. A degree of firmness merely hints at the character of the archetypal Corton appellation (although there is huge variation between the various Corton soils) and leads into a giving, fruity finish.
An inviting yeasty nose, in turn earthy and creamy. Once again, a degree of firmness that’s overridden by open, expressive, croquant fruit. It’s a wine that pinotents – delivering the essence of Pinot Noir, into a finish that’s framed with an orange citrus cut.
A fresher nose, vinous and earthy. There’s greater complexity, finely balanced with a bit more structure, more defined and an elemental, vinous character. On its reserve for now, with a freshness and depth that tempts a prediction of a great GE.
Sweet pastille fruit on entry, less evident grip, more expressive with greater mid palate volume. Super upfront fruit with a fine grained back palate. Freshness kicks in on the finish with good persistence.
Liquory aromas rise from the glass. Power comes through on the nose but paradoxically there’s a balancing restraint to it. Greater intensity than preceding wines, much less up-front fruit but with a bit more torque - progressive, earthy and very complex. Flashes of fruit push through, towards a grainy back palate with building intensity. Real grip and substance with old vine character.
Another step up, right now it presents as a more chiselled form of the Richebourg, a rather elegant and cushioned expression of La Tâche at this early stage. There’s lots of latent power and a sense of reserve on the back palate with a long and persistent finale.
Expressive nose of fruit, earth, and a greater sense of minerality. Powerful yet very refined. Darker character, with a brightly illuminated outline to the dark fruit. A controlled finish with fine-grained grip and a sense of penetrating depth.
by Wine Owners
Posted on 2017-01-30
This report is written on the back of 3 days of tasting cask samples and back vintages chez producers in Burgundy, hot on the heels of the London tastings.
We visited 13 small producers and tasted well over 100 wines in cellars, tasting rooms and producers’ homes, evenly split between the Cote de Nuits and Cote de Beaune.
The London en primeur tastings showed open wines with plenty of fruit. Those that were bursting with energy stood out, with some showing somewhat mute: a little flat or lacking in definition. Such are the challenges of transporting samples directly from barrel and expecting them to perform. Sometimes they do, often they don’t.
Barrel tastings in situ are a much better opportunity to judge wines individually and form a view on the vintage overall. Unsurprisingly the wines showed much more consistently than they had done in London.
If you can taste alongside prior vintages, as we did on a few occasions, that’s all the better as it provides useful context.
Comparisons have been drawn with previous vintages by commentators, notably 2005 and 2009 (presumably due to the hot summers they all have in common).
The producers don’t agree. 2009s show in a bigger, atypical mould. 2005s are considerably more tannic, built for the very long term, and most will need a good while yet. A few producers see 2005 as the greatest vintage of their generation, but many more look to 1999 as their benchmark.
2015 has the fruit and accessibility of 2012, with more volume and structure, and seemingly similar PHs. It’s an alluring vintage without the generally slacker character of 2009. Most of the successes were picked early, before the rains on 10th September. But some held off and still produced lovely wine. Others who harvested after the 10th have wines that seem to me to be too sweet, perceptibly lower in acidity and have less fine tannins. For the majority that were successful, the watchword was very little or no punching down, almost everyone opting for gentle extractions.
Some producers went for a high proportion of whole bunch fermentation. Those practising the inclusion of whole bunches do so to add an extra sense of freshness and complexity. It’s worth pointing out that stems actually slightly increase the PH, so lowering acidity in the finished wine. But they also contribute different, plant-derived flavours such as eucalyptus and mint, and it’s possibly this that gives the impression of making the wine feel light-footed. Perhaps the marginal lowering of acidity also contributes to a silkier mouth feel. Theoretically whole bunches also add a bit of structure, but I’d guess it depends on what percentage is used and often you don’t sense it.
Having tasted plenty of wines with and without whole bunches, it does seem that a common aspect of the vintage character is the silkiness of the tannins that are present irrespective of these types of winemaking decisions.
Another facet of 2015 is its lovely concentration. Pinot Noir excels in vintages that aren’t bountiful. Yields in 2015 were generally lower than in 2014, 1990 or 1999. This was especially true of the Cote de Beaune because the vines hadn’t fully recovered from the stressing effects of hail in the preceding years.
2015s are fruity, rich, with good density and show definition. On balance I personally preferred cooler sites – due to location, aspect or being in a windy spot. But others will favour out-and-out richness and a broad-shouldered character from the warmer sites. We all have our palate preferences and that’s as it should be. In any case there are no universal rules to successful buying in 2015 since the different vineyard characters shine through.
The greatest relative successes are the lesser appellations. There are some truly superb Bourgogne rouge and village level wines. You’d be seriously missing out if you just focus on trophy wines.
Village wines in 2015 are priced similarly to the levels of Premier Crus from just 2 vintages ago. Grand Crus are up by a third in many cases. If you go long on 2015 now and choose to rationalise in a few years’ time, there are no guarantees that you’ll get your money back.
If you ask which were my favourite communes in 2015 that especially shone, I’d plump for Pommard, Aloxe-Corton, Chambolle-Musigny, Morey-St-Denis and Gevrey-Chambertin.
Nevertheless, I was delighted by lovely wines from Auxey-Duresses, Santenay and Volnay. I thought Nuits-St-Georges and Vosne-Romanée were stunning successes in 2014, and it was no surprise that they showed at least as superbly in 2015.
By now you’ll have formed the impression that 2015 is a great vintage across-the board. Indeed it is. Yet not everyone is happy.
A proportion of long-term collectors are refusing their allocations this year for the first time, which may tell us something about the sustainability of these levels. Some of those ‘given up’ allocations are going to overseas buyers who spend vast annual sums with the big London merchants. But Burgundy producers are well aware of the grey market of en primeur releases originating out of the UK. For now, they are tolerant of it, but for how much longer?
Many merchants are concentrating allocations in the hands of their wealthiest buyers who spend by far the most throughout the rest of the year. And when I say spend, I mean spend. Their dependence on wine investors or wine accumulators makes it harder for them to allocate widely, and correspondingly difficult for Burgundy lovers to gain access to many Grand Crus and Premier Crus. In that fundamental sense the market has changed out of all proportion.
Overall takings at the 2016 annual Hospices auction were down 25% on the previous year (although it’s worth remembering the historic 2015 auction record was in aid of the Paris victims of the IS-inspired atrocities). There is less of 2016 to go around due to the catastrophic late April frosts from the tip to almost the toe of the Cote D’Or, but the quality of what was made is very good and it’s another warm vintage.
If you’re UK based, one other thing to consider is that the Sterling Euro exchange rate will be volatile over the next couple of years, and many will be betting against the Euro during this timeframe. Presidential election results in France in 2017 could have a major impact on the Euro’s relative strength or weakness.
With this in mind, and given the extremely high release prices in the UK for 2015 Burgundy, it’s worth revisiting 2014 for all those who held back.
With a few months or more in bottle, the red wines are showing superbly, with dark, ripe fruit, excellent minerality and sufficient structure to assure medium to longer term drinking.
2014 is a good vintage. It’s a more classic red Burgundy vintage than 2015, majoring on its lovely balance. Based on these tastings, I am delighted to have bought so much of it.
2014 white wines have wonderful intensity, and though enjoyable for their terrific concentration already, are going to age beautifully. I’ll be laying down my best bottles for 15 or more years, but will surely be tempted to dip in regularly along the way.
2013 was plagued by miserable weather. Producers needed to battle the elements, along with mildew and rot. They had to work assiduously all the way through. Perhaps because of this the best producers are proud of their achievements. Reds 'pinottent', that is to say they show fine, overt varietal expression in a really fresh, lifted mid-weight style, with one proviso: just so long as vineyard husbandry was top notch the wines were able to draw energy from the life of the soil and yields were managed to concentrate the berries.
2013 reds may be mid-weight, but the best have a lovely ethereal intensity, and village wines are starting to drink already; they have none of the hardness and excoriating acidity of 1996, or the sharpness of 2006. Tasted 2 years ago as barrel samples 2013s were particularly taciturn, rather dry and mute, as you might imagine the product of such filthy weather. Today they are transformed.
However much the 2015 white wines are being talked up as being fresher than one could have imagined given the heat of the year (and they are), they are simply not in the same class as 2014. They lack the same degree of definition, intensity and breeding with which that vintage is blessed.
With prices increasing for whites too, there’s really very little reason to go long on them this year, and it’s noticeable that recent merchant emails contain a lot more white wines still on offer compared with the mostly sold-out reds. I’ve only bought a few affordable cases for nearer term drinking, and thought the best vineyard sites of Mercurey in the Cote Challonaise showed particularly well. But I’ll be drinking them well before my 2014s.
As a parting footnote, don't overlook Moulin-a-vent in the Beaujolais. From the red granite soils of the appellation’s best terroirs and in the able hands of top Cote D’Or producers, Gamay shows what it can create: truly a noble grape.
by Wine Owners
Posted on 2017-01-06
With the highly touted 2015 Burgundy campaign upon us, we can be sure of two things: it is a superb vintage, and prices will rise.
Let’s be honest, Burgundy is for wine lovers. Although we may have more Bordeaux in our cellars - steady, consistent, blended excellence - it is fickle, flirtatious Burgundy which steals our hearts. And the whole world is now falling in love with Burgundy, courting the tiny quantities and ready to take our place in the queue.
The pure, ripe fruit of the 2015s will tempt early drinking, but if we want to experience the extraordinary range of flavours, textures and sensations that fine burgundy can produce, we must be prepared to wait. Or to seek out mature wines from great producers in other vintages. Remember, in Burgundy more than anywhere, it is the producer who matters more than the vineyard or the year.
So rather than bet the whole house on the latest vintage, now might be the time to review the Burgundies that your fellow collectors have offered for sale on the fine wine exchange.
There is a dazzling range of beautiful wines available, from the most humble appellations to the greatest of Grand Crus. Some are for drinking now, others for keeping for the future, whatever that may bring. Some are in bond and some are duty paid, but DP prices are never more than their In Bond case equivalents and there is no VAT for exchange buyers. All were bought when the pound was much stronger and prices were lower. Prices of Burgundy’s back vintages may never be this low again.
So where would you start?
Chardonnay is arguably easier to enjoy across the board in youth than Pinot Noir. 2014 whites have greater precision and zest than their 2015 counterparts and it is probably the best vintage since 2001. 2014s are only just starting to appear as offers for sale on the secondary market and they are unquestionably worth having in any cellar.
As long as yields of this naturally exuberant varietal are constrained, there is plenty to pick from: 2013, 2012, 2010, 2007 were all very good, whilst there are some terrific 2006s with nerve and energy, in contrast to lush and giving 2008s. Very late malolactic fermentations in 2001 lent plenty of substance to the best wines; they had longer to feed off their nourishing lees. When looking at 2005 and earlier fears of premature oxidation (premox) have really hurt the market. But there are still old bones that are simply thrilling.
Looking to red Burgundy, consider 2005 - considered one of the great vintages and should make fine old bones, but there's tannins aplenty, some more puckering than others depending on extraction, that suggests another 10-20 years will be required. Indeed they may be drinking in the same window as 2015 or later!
Consider 2010, a vintage with the nerve and intensity of 2008 married to the flesh of a vintage like 1995.
If you want to buy into a vintage that was overlooked when released but that has evolved into one of the most exciting we’ve tasted look to 2002, a lesson if ever there was one in how pinot noir loves luminosity more than heat. These are wines with fine intensity and great purity.
Talking of which, if you’re a classicist and enjoy form over flattery, 2001 is starting to climb the upward slope of maturity with wines that are sappy and crystalline but may have yet to reach their peaks.
The truly great 1999s are lusciously fleshy, sweetly spiced and dense, but at the same time so coiled, that most Grand Crus will surely need another 5-10 years. Many premier crus and village wine are gorgeous now.
2012 is a successful recent vintage that had really low yields (a very good thing for Pinot Noir) but will be cheaper than 2015. Producers love 2012 thanks to their fabulous balance and flattering ripe fruit, which nonetheless blankets an underlying structure for mid term appreciation.
The top tips for 2015s (whatever we say, we know you’ll want to buy some!) are that the lesser appellations, cooler climates and colder soils will excel. You don't need to stretch to the top of the tree to find great Pinot Noir in 2015 to drink over the next 15 years, which is great news for Burgundy lovers and something to be thankful for in a very expensive vintage.
Buying back vintages vs new releases
Other than exceptionally hard to find Grand Crus and Holy Grail producers’ best wines – that you’re either allocated or you’re not – it’s worth looking to premier crus from producers with good reputations for quality and value-hunting.
Take Beaune Grèves L’Enfant Jésus from Bouchard Père et Fils. Whilst back vintages were much cheaper at release than they are today, there isn’t much between the release price of 2015 or any number of superb back vintages.
As the chart below shows, the superb 1999 vintage is still cheaper today than the release price of 2015, the equally acclaimed 2010 is the same price, but you can drink it in 10 years instead of having to wait until the 2030s for the 2015; and only the 2005 and 2002 are a little more expensive – but not hideously so.
by Wine Owners
Posted on 2016-12-13
2015 is the best Northern Rhone vintage in 55 years, according to this article on JancisRobinson.com. That’s some statement given the quality of vintages over the last 15 years or so, including the superb 1999, which at the top end is just coming into its drinking window.
Great though 2015 is, it isn’t going to satisfy drinking requirements in the short term, even at more modest levels, whereas my bottle of Chave Offerus (St. Joseph) 1999 is melt-in-the-mouth gorgeous now.
Outside of the Rhone elite and their blue chip labels that can appreciate markedly in value over the medium-to-longer term, along with some of the region’s special cuvees and bottlings, these are not wines to use as a store of value. They do not appreciate in value. They are wines to enjoy. But they need time to come around. As impressive as new vintages are, they express in youth only a general sense of the wine they will become.
In our estimation these are wines that are depressingly under-appreciated. As you’d expect from such a large region of production, styles vary enormously. They variously show varietal character, complexity, precision, texture, and depth of flavour with more than just a touch of minerality.
If you’ve not tasted mature white Rhone recently, you could well find the waxy texture, floral and white peach character refreshingly braided with acidity an exciting experience. For the quality and complexity these great wines offer, many are cheap. Not a word I use lightly, but they really are terrific value and hold their own in the company of any of the world’s great whites.
Though it’s tempting to buy into great new releases, and potentially worthwhile at the top of the tree, there’s no kudos in hanging onto cases of wine and paying a decade or two’s worth of storage, when you can drink the real thing without playing stockholder.
There really is something for everyone.
View Rhone offers on the exchange
by Wine Owners
Posted on 2016-10-17
Guests gathered for a rather special evening of rare, older Rioja vintages at the Portland restaurant, a one-star Michelin restaurant serving food in an informal style of family-service.
The plates were delicious, and although a couple of the starters - buttermilk and smoked cod’s roe - worried the table in light of the venerable bottles, there was no arguing with the deliciousness of every plate served. The main course of beef was simply outstanding, served with melt-in-the-mouth heritage carrots and brown buttered cauliflower.
The wines were opened 90 minutes in advance, and with so many crumbling corks, insecurity got the better of us and we held off decanting until the last minute in most cases.
Starter course 1
Ygay Etiqueta Blanca 1970
2 bottles were served, one of which opened with a musty nose, the other was much more energetic with purer character.
It’s always worth leaving old bones some time in the glass to recover from the shock of opening, and sure enough, the musty character blew off, but without the zest and purity of the second bottle.
Marques de Murrieta Castillo Ygay Rioja Gran Reserva Especial 1970
By comparison the Castillo Ygay, bottled we think in the late 1990s or 2000s, and with a fresh cork to prove it, seemed rather clunky and thick. It was as if the extended barrel ageing has rubbed out its finer lines, leaving it smudged.
There was no arguing with the richer fruit, but where was the definition or class?
Starter course 2
Berberana Rioja Gran Reserva 1950
From a private cellar in Richmond, this wine was served from a decanter, having been filtered through muslin to strain a few pieces of crumbly cork that the operator of the Westmark cork puller had failed to pull out cleanly.
Arguably the star of the show, this ethereal wine showed intensity allied to a sense of weightlessness. It improved in the decanter over 2 hours and wowed the entire table.
Rioja GR Honorable Gomez Cruzado 1964
Similarly to the Ygay Etiqueta Blanca, a dustiness blew off with time in the glass to reveal pear drops and an earthy, more savoury character.
Bodegas Bilbainas 1964
Fruity and balanced with an alluring freshness and utterly delicious. A surprise since no one had encountered the producer. One to seek out and is very good value.
Vina Real CVNE 1964
This was the other wine that vied for wine of the night along with the Berberana.
Energetic, deep and pure. Burgundian texture with a brilliant complexity of fruit that carried though into a long and deeply satisfying finish.
CVNE Imperial Gran Reserva 1964
An absolute dog of a bottle, sadly. Devil’s juice.
Rioja Alta 904 Reserva 1964
A comparatively rich fruit profile on this wine compared to the other wines of the flight, but perhaps somewhat lacking in definition if we were to be critical. This less developed – perhaps worth revisiting in the future?
Corral Reserva 1987
Perhaps a touch of rusticity here, but with plenty to like, with a pungent, rose petal quality to the nose.
Corral Reserva 1991
Richer and less evolved than the 1987, this made an interesting comparison. Tasted on its own this would no doubt have seemed excellent, but slightly overshadowed by the context here I fear.
Plus a mystery wine served blind – 1988 Valbuena 5
Elegant and pleasantly evolved with remarkable balance between richness of the Douro fruit and a dry, firm structure reminiscent of cool climate claret, even down to a persistent saline note on the palate lending freshness. Certainly supports the reputation of the producer.
What we learned
1. The dinner challenged the blanket reputation of 1964 as immortal - it isn’t. Delicious though several were, they are not destined to remain so.
2. A common understanding is that Gran Reserva is better than Reserva, that is better than Consecha. Price follows the length of description it seems. Based on this tasting, the length of time aged in wooden vats does not necessarily improve the quality of the wine. The Etiqueta Blanco vs Gran Reserva Especial, both 1970, certainly supports this thinking. Th Etiqueta Blanco was the finer wine, by far.
It doesn’t help that definitions seems to have changed over the years. Our 904 1964 was a Reserva, and possibly all the better for it, whilst other bottlings of the same year are described (in a Bid for Wine auction a year ago) as Gran Reserva. More recent vintages of 904 are described as Gran Reserva.
3. You don’t need to just follow the wines of the biggest Rioja operations, such as Rioja Alta, Marques de Murrieta and CVNE. The least well known producers on this showing delivered very good value for such old wines.
by Wine Owners
Posted on 2016-09-30
We are currently in the midst of a renaissance in both interest and prices in a little known wine growing corner of France called Bordeaux. Having languished in the doldrums since mid-2011 the last 12 months has seen a resurgence of the pre-eminent fine wine producing region. Although still way short of the peaks of May 2011, prices are steadily rising, and a stellar 2015 vintage has breathed life into a moribund en primeur system. It is still some way from leaving the hospital, but at least ‘La Place’ is now out of intensive care. You may have noticed that our introduction to a piece purportedly about Piedmont has focused squarely on Bordeaux. There is a design behind this geographical madness, we assure you.
As Bordeaux has once again become flavour of the month (year?) it seems that Super-Tuscans have suffered by comparison. This is, of course, the equal and opposite reaction to the increase in interest in Super-Tuscans in the period mid-2011 to December 2014, when Tig, Sass, Masseto et al moved ahead in pricing terms as Bordeaux buyers looked for high quality wines in sufficient quantities, and with sufficient liquidity, to adequately substitute in…
(Again, where is Piedmont is all this?)
Bear with us.
The point here is that Bordeaux and Tuscany appear to have a pricing relationship based on the similarity of styles, and a similarity of production levels. They are yin and yang, and if the focus is on Bordeaux, then logically it follows there is an absence of focus on Tuscany.
So, the scene is set; now on to Piedmont. Where the Super-Tuscans are Johnny come latelies, deliberately combining the traditional virtues of Sangiovese with alien plantings like Cab Sav, Merlot and Cab Franc, the best wines of Piedmont – and we're thinking, naturally, of Barolo in particular – are a bastion of hundreds of years of mono-varietal wine making, where Nebbiolo is revered as King to the exclusion of all others. Many wine lovers would agree that the best wines of Barolo, from producers such as Conterno, Rinaldi, Giacosa et al, are a match for anything made in France in terms of complexity, balance, ageing potential and sheer quality. If, as seems to be the case, Tuscan wines are perceived as an alternative to Bordeaux, then it stands to reason Piedmont is a natural counterpoint to Burgundy. Single dominant varietal? Check. Small average production levels per producer? Check. Passionate following by hardcore wine lovers? Check. Both regions have even undergone similar improvements in quality control, with Burgundy improving through the 80s and Barolo a little later, through the 90s. But…stratospherically high prices for the best producers? We're afraid the comparison falls down on this point.
Even the best producers in Barolo can be bought for a fraction of the prices paid for DRC, Leroy, Rousseau or Roumier. Certainly they aren’t cheap, but the huge increases in values that have been seen in the Bourgogne haven’t been replicated in Barolo. But things might be beginning to change. Interest in a broader array of regions by increasingly well-educated global wine buyers has opened doors into markets that didn’t exist a decade ago. Slowly, but with gradually increasing speed, these top Piedmont wines are attracting attention, and if (as many commentators believe) Burgundy prices may beginning to slow, plateau or even fall, then there is every chance that the relationship between Tuscany and Bordeaux may be mirrored by the Burgundy and Piedmont regions. Long term buyers of Burgundy, looking for value, could well switch attention to new areas, and thereby reduce exposure to Burgundy. Piedmont could well be the major beneficiary of any such move…
by Wine Owners
Posted on 2016-09-20
There is a central theme within psychology that is concerned with the extent to which behaviour is a product of either inherited (i.e. genetic) or acquired (i.e. learned) characteristics. It seeks to explain how much of a person’s character, personality and behaviour can be attributed purely to evolutionary biology, and how important environmental factors such as education, parenting styles, social status and geographical location are in defining an individual.
There are those who come under the term nativists who believe that genetic characteristics are pre-eminent, and that to a large extent there is genetic ‘pre-wiring’ that is the foundation of all behaviour. On the other hand, there is school of thought labelled behaviourism that suggests humans are a ‘blank slate’ upon which anything can be written.
Anyway, enough of the psychobabble. What has this got to do with wine? The analogy will I am sure be obvious to many of you. All you need do is replace ‘nature’ with ‘terroir’, and ‘nurture’ with ‘winemaker’.
In the 80s and 90s there was a well-documented move towards the winemaker being paramount, particularly prevalent in the New World. This ‘Cult of the Winemaker’ phenomenon, exemplified by such luminaries as Michel Rolland meant that certain styles of wine could be created via specific cellar techniques, which lessened the importance of the raw ingredients and ‘terroir’. This move also coincided with the rise of the superstar wine critics such as Robert Parker whose commentaries not only reflected their tastes and inclinations, but also helped shape the style of wines being made. Even if the effects of ‘Parkerization’ are debatable, the mere fact that the word itself exists suggests an impact of sorts. If nurture, in the guise of the Winemaker and the Critic, were the focus of the final decades of the previous decade, it seems that nature has been making a comeback in this millennium.
Biodynamic techniques, natural wines, and a pointed re-focussing on allowing the land to speak for itself seem to have come back into vogue. Arguably, it is the improvements in cellar technology and techniques introduced by modern Winemakers that have allowed producers to once again champion the primacy of their soil and vines in characterising their wines. Certainly there is a very real sense that individuality is the current keyword for winemakers, and that the best wines being made today have nature rather than nurture as their heartbeat.
The very best wines have always been the expression of their terroir, and it is this link to the land that had made generation after generation fall in love with particular wines. The fact that a vineyard a few hundred yards up the slope from another, or just along the road from another, can produce a wine that is distinct and unique from its neighbour is one of the most fascinating aspects of wine making, and the root of much that intrigues us. Increasingly it is the role of the winemaker to allow this land to express itself eloquently with minimal intervention. The true mark of a great winemaker is now seen as how they can allow the terroir to shine through, rather than how distinctive their ‘signature’ wine making style is.
In recent years there has been a growing consensus within the world of academic psychology that we are now in a post Nature v Nurture world – that no further intellectual currency can be gained by debating a polarised topic when the answer is clearly an amalgam of the two. The interaction and ‘feedback loops’ between the two positions mean that it is a fool’s errand to work out which is more important when it comes to explaining behaviour, and in the world of wine I suspect the same story will play out.
Great wines need both great raw products and great winemakers to help them realise their full potential. To suggest that great wines can be made from average grapes is clearly illogical. Equally, it is unreasonable to think that average winemakers can turn an incredible crop into incredible wines.
History suggests that there are certain plots of land where alchemy can happen. It also shows that there are certain people who can, through talent, hard work and a drop of genius make the products of this land into elixirs. You cannot speak of Montrachet, Hermitage and Cote Rotie without mention of Leflaive, Chave and Guigal.
We do feel in our bones that as wine is the product of an agricultural process, one should accept that what goes on in the field is the number one priority for any producer. But you’d better have a great cellar and great people in it if you want to make magic…
by Wine Owners
Posted on 2016-08-19
It has been said by some wise sage that 1% of people care way too much about wine and 99% of people don’t care enough. This rings true, and I thought it would be interesting to investigate why this is.
Most of my friends and peers drink wine. With sufficient regularity to alarm the British Medical Council in many cases. And most of them drink rubbish. Seriously – any £5 bottle will do the trick normally, and the second cheapest wine on the restaurant wine list is pretty much as far as they go.
This baffles me.
OK, so not everyone is going to spend a fortune on a wine collection, or consult Parker or Robinson for every wine buying decision, but it is really simple to drink more interesting wines without breaking the bank or having to do hours of painstaking research.Here are a few rules of thumb, aimed at buying wine in a restaurant (assuming it isn’t one of the growing numbers that allow you to BYO for a modest corkage).
1) The cheapest wines normally have the highest % mark-ups, and the second cheapest wine normally has the highest mark-up. Restaurateurs know how people make buying decisions, so be aware of the relative lack of value.
2) The first few wines on a list will have tendency to be ‘neutral’ in style, as they are likely to be bought to match all foods. One size fits all is not the best way to approach buying wine – think about what you are going to order.
3) Don’t be afraid to buy by the glass. Technology such as Coravin means a far wider array of wines can be sampled, so you can avoid just plumping for a bottle of NZ Sauvignon Blanc, or a bog standard Rioja, and narrowing your options. Why not order a suitable wine for every course of you meal?
4) Look for exotic grape varieties or little known regions – these are likely to be the sommelier’s attempts to stamp their expertise and personality on the wine list, and will likely be good value and interesting. Think Greece, Portugal, Austria, or regions like Swartland in South Africa or Salta in Argentina.
5) Embrace the joys of dessert wines. Seriously, sweet wines are amazing things that are criminally overlooked. A little bit of ‘sticky’ at the end of your meal is always a good thing!
6) If the restaurant has a sommelier, get their opinion. Don’t be afraid to ask seemingly silly questions. These guys are there to ensure you get the most enjoyment from your meal.
by Wine Owners
Posted on 2016-04-27
I’ll admit to having been a little apprehensive when walking into my session to be Palate Profiled by Master of Wine Marina Gayan, accompanied by her business partner and chef Helen Nathan, as they geared up to observe my every sniff and swirl.
You see, my love of wine stretches back more than 30 years to my first ‘proper’ job at a restaurant in leafy South-Wes London. The seeds of my vinous enthusiasm had been sown during quite a few years already thanks to Augustus Barnett, a large chain of Off Licences for whom I’d worked since the age of 14 during every single school holiday. Apart from having to fib about my age for 2 years and 6 working stints across many of their outlets (it’s illegal to work in an Off Licence under the age of 16) it was a fantastic early education – in wine, the cleansing properties of gin and life in general. I earned good money and even better tips. As a casual worker, no one bothered with background checks in those days…
That first restaurant job: I’d been recruited as restaurant manager, although it quickly became apparent that my newly acquired degree in Law was deemed rather more useful by the proprietor who was due to appear in court to answer allegations by Her Majesty’s Revenue and Customs that he’d been illegally importing South American hooch (which he had).
Although an expert in distilled cactus juice, the proprietor-cum-smuggler knew very little about wine, and gave me carte blanche to build an interesting wine list. This was exciting, and my first chance to taste in-depth across abroad range of wines and styles.
In the early 1980s the large importers and suppliers to the restaurant trade were taking the proverbial piss, selling emperor’s old clothes in the form of tasteless Entre-Deux-Mers in transparent bottles, stringy clarets and thin, acidic Burgundies. Within a few weeks the old hack reps had been shown the door and I was off on a voyage of discovery, taking the restaurant’s clientele with me.
Fast forward three decades, and I was curious to understand whether I really did understand my own palate and my assumed preferences. I’d completed a detailed questionnaire a couple of weeks before the session that gave Marina a sense of my sensitivities towards certain parts of the aroma and taste spectrum, whilst giving her food for thought with the odd contradiction.
The session kicked off by smelling different teas, from fruity, floral, to aromatic and smoky. Having woken up the senses, and torn off a corner of the still-warm Challah prepared by Helen that morning, it was straight down to business.
The focus was on whites, although she’ll profile via reds or champagnes and sparkling wines too.
As you might imagine, the wines served represented a very broad church, at one end of the spectrum being herbaceous, showing delicate floral aromas and infusions of sweet oranges and zesty lemons.
Occupying the middle ground were aromas and flavours of lemonade, nectarine and peach.
At the more powerful end of the spectrum there was smoke, gorgeous oxidative notes balanced on a tightrope of acidity,powerful fruit; un-oaked wines with higher levels of alcohol and oaked wines with much lower than expected alcohol levels, to baffle and challenge taster preconceptions.
By the end, I’d tasted a range of wines in a single session, expertly arranged, that I’d not experienced for ages. My own palate preferences were pretty much confirmed (which was reassuring) but I learned something much more significant: the excitement of discovering new wines that I loved. The session awoke the ‘wine child’ in me, opened my eyes afresh, and definitely broadened my mind.
|1||2015 Felsner Moosburgerin Grüner Veltliner. Kremstal ||12.5% ||£12.49|
|2||2014 Grosset Alea Riesling. Clare Valley ||12.5% ||£24.99|
|3||2014 Pazo de Señorans Albariño. Rias Baixas ||14% ||£16.95|
|4||2014 Larry Cherubino, Laissez Faire Fiano. Frankland River ||13.5% ||£23.95|
|5||2014 Francois Chidaine Les Argiles. Vouvray ||12.5% ||£22.99|
|6||2009 Domaine François Villard, Le Grand Vallon. Condrieu ||13.7% ||£29.25|
|7||2010 Neudorf Vineyards Chardonnay. Nelson ||14% ||£29.95|
|8||2000 Viña Tondonia Blanco Reserva. Rioja ||12.5% ||£32.99 |
|9||2007 Brokenwood ILR Reserve Semillon. Hunter Valley ||11.5% ||£33.99|
On the back of this experience, we’ve teamed up with Gayan and Nathan to offer a special deal.
They will arrange a profiling session for two people at £695 (usually the cost per person). The special Wine Owners price includes:
• Initial conversation and questionnaire
• Eight wines (around £20.00 RSP per bottle)
• Blind tasting session with Marina Gayan MW (lasting approximately around 1.5 hours)
• Substantial canapés prepared by Helen Nathan to match the wines
• Follow up findings document
To allow as many of our members as possible to experience a sneak preview, we’re giving away complementary taster Guyan & Nathan online profiles (via questionnaire) with some feedback included about your taste palate. To quality, you simply need to sign up to one of the Wine Owners premium subscriptions - Wine Lover or Collector – and you’ll receive the initial profile exercise free of charge.