The first week of April is normally the time when wine pros from the whole world descend on Bordeaux to taste the wines “en primeur”. This tasting helps them ascertain the quality of the previous vintage using samples of wines that are still in barrels in various Châteaux and will continue to do so for some time to come. The key question is how to taste such young wines that are not ready and still judge its quality?
Read MoreReaders of Spirito diVino noticed that we score wines on a 100 points scale. To reach our conclusion, we look for balance, persistency, complexity, precision of style, and finesse. In this issue, we look at how vintage variations give the wine a stylistic signature and its quality.
Read MoreFor the sparkling wines category, three main factors fundamentally influence the style of the final wine not only in terms of effervescence, but also in terms of body, aromatic profile and texture. The first relates to how the bubbles, also called the “mousse”, are obtained. The second is the choice of grape varieties for the base wine and the third concerns the sweetening of the final wine.
Read MoreOak usage in winemaking has had a bad rap lately. Perhaps it is justified in some cases, but one thing is sure, the technique is not recent. Hundreds of generations ago, oak was the main material utilized for fermentation, maturation, and transportation of wine. What has changed in recent times, for better or worse, is how oak is applied at various stages of winemaking.
Read MoreIn this series of articles, we discuss the concepts used by wine critics when scoring wine. In doing so, we hope to provide our readers with insights for their own judgment of quality and value. In this issue, we focus on Ageing Ability.
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