Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
- How Not To Hate A Wine: Give Cheese A Chance
- The Other Pinot Noir: Wine Review Vieux Télégraphe Télégramme, Châteauneuf-du-Pape France 2014
- Thanksgiving Wine Recommendation: Domaine Serene Pinot Noir Evenstad Reserve Willamette Valley 2014
- Drinking Above My Means: Wine Auction Salud
- Breaking Bad: French Wine Rules VS Vincent Paris, Granit blanc, 2015
Munching Vidal Blanc on Keuka Lake, New York
Category Archives: Savagnin
A few months back Wayward Wine reviewed Biodynamic wines by Bourdy from France’s smallest, most extreme region: Jura, France (click here for that post). From 2010 to 1967, the wines ranged wildly from taught and acidic to spiced and honeyed. … Continue reading
Serendipity provides the lucky theme for this 13th Monthly Wine Writing Challenge. So, what role does fortuitous chance play in wine? Well, one theory thinks we can control nature’s chaos: biodynamics.
Logo DemeterImagine organic wine-making on astrological steroids, based, weirdly, on lectures given by Austrian philosopher Rudolf Steiner in the 1920s. I won’t bore you, but biodynamics looks at a vineyard as a whole ecosystem tied to celestial phenomenon and proscribes rituals to better enhance sustainability and produce. Intriguing…
However, bio-ists also latch their lunar planting calendar to a wine tasting calender (no really). 1st century Roman naturalist Pliny the Elder said the moon “replenishes the earth; when she approaches it, she fills all bodies, while, when she recedes, she empties them.” In theory, wine lives, and moon phases effect it just like living plants. Now wine certainly evolves and changes chemically with time and oxygen exposure, but to consider it “living” is like believing in zombies: those grapes aren’t growing anytime soon.
But can this (pseudo) science really predict chance? If we can calculate and plan our pleasure: “today is a leaf day, I shall avoid wine for maximum delight!” does it rob us the joy of surprise? Can we control serendipity?
The grapes are harvested late in the season, by hand, quickly crushed and pneumatic pressed. Then the wine rests for six months, before being transferred into 230 liter, old barrels to ferment. It is taste-checked a few times annually for … Continue reading