I love your point about older wines. It's a very subjective thing. I personally like to drink my wines around 10 years old. That way I kind of get best of both worlds. I still retain a bit of freshness, acidity, and fruit while at the same time those tertiary flavours start appearing
I agree with you. However when a wine reaches that ideal point varies with the producer, the vineyard and the vintage. There us no one size fits all. Quality related in part to ageability, and so if it happens after only a few years it frequently means that the wine has a limited lifespan before it falls over the edge
Thank you - yes I really think it is subjective! There seems to be a lot of dogma in the wine world that older is "better", but it really depends what you want from a wine.
ha! the first time I had an aged Burgundy I was told there would be descriptors of sous bois, petrichor and the French countryside, this translated on my palate to mushrooms, dirt and horse manure so I'm definitely with you on this one.
@@swanfibre That is pretty much what those things mean! I feel like somewhere in-between the fruit/flowers and the mushrooms/manure is a sweet spot of something really interesting but personally I'd prefer it to be a bit closer to the former rather than the latter!
Hi John, you need to give this phase of the wines life a name, perhaps it could be the "Berry-Mushroom boundary", the BMB😅😅, no you need to get your name in there too, "Berry-Mushroom Tweed boundary" hmmm not sure, but this one sounds a winner. According to Mr WC21 you are now in an early autumn, summer happened a few days ago!!
It is an interesting juncture because truffles are often described as being perfume like. Although I think at least part of that is wrapped up in the fact they have a similarity (either coincidental or evolutionary...?) to pig pheromones. A lot of perfumes also traditionally had animalistic pheromone notes! ...and of course floral top notes. I think all of those things are somehow on the same spectrum.
Question for you John, do all Burgandy wines have sulphites in them? What are the pros of wines without them? They sound a bit nasty to be honest (the sulphites not the wines) thanks
Use of sulphur both in the vineyard and winery is really common and one of the main reasons is to prevent fungal diseases like powdery mildew. In fact even organic wines permit use of sulphur - it can be organically derived. It's not something I've ever been particularly worried about as it feels fairly natural to me - present in everything from hot springs to, of course, eggs!
