tag:blogger.com,1999:blog-5367424679032651122.post4090502328180019397..comments2024-03-09T06:41:52.584+01:00Comments on Mad about Wine: Oxidation and mineralityThomashttp://www.blogger.com/profile/02092972086667650035noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5367424679032651122.post-37724624169310712912012-01-18T13:22:58.885+01:002012-01-18T13:22:58.885+01:00Yes, typically!
Through this defensive adverb I c...Yes, <i>typically!</i> <br />Through this defensive adverb I covered my bases – and diluted my argument! Maybe minerality is not hard to find in the wines that you typically drink, but most wines, yes. <br />There are very transparent wines, especially whites, where minerality is the main player - and these are incidentally my favourite wines - but clarity of minerality and sense of place is in my wine drinking experience, and even in mineral driven wines, always complicated by presence of oxidation, as is for instance botrytis. <br />I can't see the logic in the suggestion that oxidation should promote minerality, because from thousands of bottles I've only tried the very opposite. I personally love the fact that oxidation lends wines complex aromas when vinified well but that doesn't necessarily have a boosting effect on the sensation of minerality. My own experience tells me that there is a trade-off between minerality and oxidation.<br />On a much more serious level, I also see the theoretical problem in the belief system (in lack of a better word – I know; no dogmas etc.) of a ‘vin nature’ producer that oxidation inflicted by very low or no usage of sulphur impedes vineyard character. It’s in other words an own goal if non-intervention could be preventive to the very expression of the vineyard that a producer is trying to convey in the first place as a primary goal.<br />I can honestly see why an idea such as ‘oxidation boosted minerality’ is a convenient, yes even important for a wine producer that wants to convey terroir and produces wines with oxidation. In other words, I have a creeping suspicion that maybe this idea was formed out of the need of the idea to be formed rather than trying to explain a phenomenon.<br /><br />/UlrichAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-68705591433522049762012-01-17T21:55:45.260+01:002012-01-17T21:55:45.260+01:00Quote from Ulrich: 'minerality [..] is typical...Quote from Ulrich: 'minerality [..] is typically very feeble/fragile'<br /><br />Now is that so, in your opinion? Really? <br /><br />MR.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-76959598489525048832012-01-15T20:23:58.150+01:002012-01-15T20:23:58.150+01:00Hi Ulrich,
Thank you for chiming in – your opinio...Hi Ulrich,<br /><br />Thank you for chiming in – your opinion is always appreciated.<br /><br />This post is written in a curious way and something I wish to explore more of. I can agree that a huge amount of oxidation can be more about a style of winemaking – and less terroir, which equals a place of origin. Yet it’s more complex. Some of these oxidised wines – for instance Selosse Champagnes can start really heavy and oxidized in the glass – yet with air they firm up in the glass, showing more minerality…or so it seems. I have seen this happen also with several Jura wines. In addition a lot of lot of tasters find oxidation a flaw even at the smallest levels and can only taste oxidation and nothing else. It tells me, that there is a personal threshold vs oxidation…what is a flaw – what is an enhancement and what can bring something forward???<br /><br />With “Selves” here – the minerality was really a big part of the wine – despite it’s also a wine with a fairly big amount of oxidation. Had it been the same if it had been made more “normal” or in a reductive way – I have no clue?<br /><br />I don’t know the answer to the question you ask – but I wish to find out more.<br /><br /><br />/ThomasThomashttps://www.blogger.com/profile/02092972086667650035noreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-85190880742887901462012-01-11T13:32:48.230+01:002012-01-11T13:32:48.230+01:00Does a forceful aromatic component like oxidation ...Does a forceful aromatic component like oxidation enhance the sense of minerality, which is typically very feeble/fragile? <br />I can't see anything but the opposite correlation and I have never had a single wine suggesting the contrary. However, I have had lots of wine where oxidation effectively covered sense of place and minerality!<br />Is there in the 'minerality boosted by oxidation theory' any kind of level of oxidation suggested where minerality should be enhanced?<br /><br />/UlrichAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-84198377263078185262012-01-06T18:33:17.163+01:002012-01-06T18:33:17.163+01:00@ Flemming…”Don’t mention the war” ;-)….I know abo...@ Flemming…”Don’t mention the war” ;-)….I know about the glass thing. I have just started a new job, so time is a major problem for me. But I will try and thanks…good glass btw – I have it myself and have always loved it.<br /><br />@ Wine of the month – thank you.<br /><br />@ Thijs – what a coincidence – glad it turned out great at the end and thank you for the additional information. <br /><br />@ Hi Tine – thank you…you are too kind. Yes it’s possible to get it – but I think the 2010 vintage is sold out for now – not 100% sure. You can get it hereThomashttps://www.blogger.com/profile/02092972086667650035noreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-71964778646094946232012-01-04T21:43:39.261+01:002012-01-04T21:43:39.261+01:00Great post. And photo! Thanks!
My local wine push...Great post. And photo! Thanks! <br />My local wine pusher ;) asked me the same question lately about minerality and acidity. Is it possible to get this wine in CPH?good foodhttps://www.blogger.com/profile/13619276067068989659noreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-65200176563325690972012-01-03T16:57:35.864+01:002012-01-03T16:57:35.864+01:00Ps.
The last post was from ThijsPs. <br /><br />The last post was from ThijsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-59606120698389371382012-01-03T16:57:06.701+01:002012-01-03T16:57:06.701+01:00Hey Thomas,
Great post. By coincedence I tasted a...Hey Thomas,<br /><br />Great post. By coincedence I tasted a wine the other day which made me wonder about the same thing.<br /><br />It was a Furmint from Somloi, Hungary from a producer called Apatsagi Pince. He produces his wines in an oxadative manner, sur lies. Just after opening to bottle the oxidation showed quite unpleasantly and then disappeared to show a great minerality given by the volcanic soil in the region. Definitely a region worth visiting if you're ever in that corner of Europe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-71622870916840447722012-01-01T11:45:41.931+01:002012-01-01T11:45:41.931+01:00This is one of the most informative information I&...This is one of the most informative information I've read. It really helps a lot. Thanks for sharing this and teaching some of your Idea'sWine of the Monthhttp://www.wineofthemonthclub.com/product/502/join-wine-of-the-month-clubnoreply@blogger.comtag:blogger.com,1999:blog-5367424679032651122.post-17695120291797292032011-12-31T14:00:21.081+01:002011-12-31T14:00:21.081+01:00Hi Thomas.
Thanks for all the postings in 2011 whi...Hi Thomas.<br />Thanks for all the postings in 2011 which i has enjoyed reading. Looking forward to many more in 2012,and hopefully somthing about glasses,just invested in Riedel Sommeliers Riesling,and what a difference it makes.<br />But off all i wish you and yours a Happy New Year.<br />FlemmingFlemminghttps://www.blogger.com/profile/04042368210548681520noreply@blogger.com