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The secret of good wines

The secret of good wines

There are hundreds of differences between a bottle of good wine and a not so good one, but in my opinion there is one above all of them: grape quality.

If we think about good food, good cars or even good technology, every one of them has the raw material as a common denominator, but: What differentiates one grape from another?

There are many natural factors, such as vineyard age, roots length or the most important one: climate, but in this case we are going to focus on the unnatural ones.

About one month and a half before the harvest time, an experienced group of winegrowers are immersed into the vineyards. Checking plants one by one, they’ll decide (along with the winemaker and/or agronomist) which plants are in best shape for the top wines. Once they have decide this, it is time for them to get the scissors and go back into the vineyard. In this opportunity they are going to low the yield down by choosing the best clusters (by ripeness, sun exposure, wind influence, etc.) and cutting of the rest of them in order to increase the amount of nutrients on each cluster. I like to compare this process to a job interview, in where only the very best ones will remain. There are wineries willing to sacrifice up to 80% of their production in order to get the best results possible.

This is one of the reasons why when talking about wine, I always say that the more you make, the worst you make.

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