How’s your Italian? The latest phrase to learn: “Pinocchio Wine.” This refers to a new Italian political movement “to protect the industry against artificial ageing techniques,” by which they mean use of oak chips.
After serving a decade with the OIV Groupe d’Expertes Sur la Technologie du Vin, I can assure you that wine purity through effective regulation is not the Italian way. That would be the French. The Italian way is (surprise!)…LOOKIN’ GOOD!
This weekend Napa Valley hosted the 2006 Symposium of the Institute of Masters of Wine. One of the most stimulating speakers was a chap under whom I studied Sensory Science at UC Davis, Dr. Michael O’Mahoney, a thoughtful and erudite chap who also brings his training as a Shakespearean actor to the lecture hall, and is never boring.
Monday I was visited by an earnest and energetic MW who dragged her hapless but cheerful husband and son to my winery for a chat about the evil things I do and how on earth I can go on living with myself. Well, she was a lot kinder than that, but I did sense her concern.
She felt she needed to see the offending equipment up close. This proved a very good idea, for as her hubby remarked, it’s just a pump and a stack of filters and what’s the big deal? I said I didn’t know either, but maybe they’d like to taste some wine.
I'm working on an article about the tools modern wine makers have at their disposal to make better wine. Vinovation seems like the company to talk to. I'd like to know if I could set up a time to interview you and/or other principals to learn about what Vinovation offers to its clients.
Thank you for your time, and I look forward to learning more.
The result of excessive hangtime is wine with pruney flavors, excessive alcohol and little longevity. Patrick Ducournau's rediscovery of micro-oxygenation provides us today a much more gentle and sophisticated method to refine the hard tannins which characterize properly ripe red grapes. This can be accomplished by a skilled hand without oxidizing the wine and in doing so one can actually extend wine longevity by promoting color and tannin stability.
I received this letter recently from Fran in Phoenix.
"In the context of tools that wine makers can use these days, Enologix has gotten a lot of press. I'd love to hear your take on what he's doing, and how that differs from Vinovation (which I ask just to enhance my own understanding). Is he a competitor? A different universe?"