On May 23, we had a group of 11 participate in the second Enriching Lifestyles seminar. I gave a short talk on the choices that winemakers make when they may red wines and white wines. And we tasted seven wines. It was a great evening in that I felt the group members learned some things about wine that they never knew before. Even better, the seven wines we tasted were so delicious and so distinct. It was great to introduce a group of novice wine tasters to several wines that stand apart from each other in terms of color, aroma and flavor.
The video below is the slide show and talk that I gave on how red and white wines are made. In the post below this one, you can see a slide show in which I talk about the wines that we tasted.
On May 23, I led a wine tasting for the second Enriching Lifestyles group meeting. Eleven participants gathered at the Berry Bros & Rudd tasting room in Tokyo. They were mostly new to wine tasting, but they are very enthusiastic and interested. Everybody had a lot of fun. I gave a talk on some of the choices that winemakers face when they make white wines and red wines. And then we tasted 7 wines (four whites and three reds) that displayed some of the characteristics that are achieved through winemaking – as well as different terroirs. Two wines, a Sancerre and a Graves were fascinating to compare and contrast. The Sancerre, 100% Sauvignon Blanc and fermented and aged in stainless steel, tasted lively and fresh, full of citrus fruitiness and a mineral finish. The Graves, a blend of Sauvignon Blanc and Semillon, was aged in wood. It was a heavier wine with more body and it had complex nose of fruit and honey and vanilla. We added yet more contrast to the whites with a low-alcohol German Riesling that gave off characteristic hints of lime and petroleum as well as a Viognier from the Rhone Valley. The latter gave off wonderful apricot aromas but was powerful and dry in the mouth.
The reds included a 2001 Pauillac (Chateau Batailley), a 2007 Vacqueyras and a 2004 Vino Nobile di Montalcino. So we could experience the differences in color and bouquet that result from bottle aging.
In the video below I talk about the wines that we tasted.
French Farm and Vineyard (photo by frenchselfcatering.com)
Wine producers in the Old World and New World share the same goal: to make delicious wine. But their approach may be quite different. Wine in Europe is always a part of traditional local cultures of wine and food – even wines that are exported and have an international reputation. More importantly, wine is always an expression of the area where it is produced. The vineyard “terroir” influences the character of the wine, and appellation labeling laws guarantee consistency of style and quality. In the New World, winemakers have always had more freedom to make wine as they wish. Wine may reflect the personality of the winemaker as much or more than the area of production.
Listen to this podcast to learn more about the different approaches toward wine in the Old World and New World. Here are some key words:
Culture: Some wines reflect the culture that produced the wine.
Character: Wines with character are distinctive and interesting.
Characteristics: The physical characteristics of an area may influence the taste and quality of the wine.
Personality: Wine may reflect the personality of the winemaker, or it may reflect the personality of the area that produced it.
Business model: The basic business model of wine is different in the Old World and New World.
Agricultural product: In Europe, wine is often considered a local agricultural product.
Terroir: Terroir is the concept that the climate and soil of a vineyard can have a strong influence on the taste and quality of the wine.
Appellation: The name of the district or location where a wine is produced. To have an appellation on the label, wines may have to be made according to specific rules.
On June 8 the European Union decided to keep a rule in place that bans the blending of white and red wines to make rosé. Several months earlier the EU began to consider changing that rule to allow a more flexible definition of rosé wine. But loud protests from traditional rosé makers and the French government persuaded the EU to change its mind.
In this podcast, we look at how rosé wine is made in both the traditional and non-traditional ways. We also look more closely at the background to this Battle for Rosé!
As you listen, think about these questions:
In what ways is rosé like a red wine; in what ways is it like a white?
Where does red wine get its color?
Why is rosé light red or pink?
What grapes are used in rosé?
Which countries produce rosé?
Do rosé wines have a good reputation?
Are there any wines made by blending red and white wine together?
Why are some producers against blending?
Why are some people for blending?
Download the transcript and study guide. Read along! There are definitions and some pictures, too! The Battle over Rose
For Further Reading! Here is an article on the issue in the Washington Post.
Here is an article on rose wines in the Wine Enthusiast.
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