|
The Four Main Factors
In general terms there are 4 main factors that determine the style and
quality of a wine, although several lesser ones also have some influence. Here I have dealt only with the most important constituents.
1. The Vineyard Location
In the Northern hemisphere many
of the best sites face south or south-east. This is to achieve maximum exposure to the sun. The opposite, ie facing north or north-east, applies in the Southern hemisphere.
The soil is also instrumental.
It may be surprising to learn that usually the finest wines come from the poorest soils. In these circumstances the vines have to fight for survival and so develop greater strength, which in turn gives added complexity to the wines. If the skins are thicker, there is more likelihood of red wines having good color and all styles having greater depth of flavor.
2. The Climate
A look at our Features page will show you how some wines are produced, in
apparently adverse conditions, in Norway and on the Equator in Uganda. Most wines are made in Continental or Mediterranean climates, which suit some grape varietals and not others. For example Cabernet Sauvignon
would not thrive in the Champagne region of France, and Pinot Noir finds the northern section of the Napa Valley too hot. The Syrah (Shiraz) will not work in British Columbia (Canada) while the Pinot Blanc is a star.
Selecting the most suitable vines for a particular climate is a most important decision and sometimes growers experiment for generations before they determine which varietals produce the best results.
In rudimentary terms, the best white wines often come from cooler climates, White Burgundy being a prime example, and the best reds from hotter climates such as Rutherford in the Napa Valley.
The intriguing
aspect of wine is that sometimes there are exceptions, like the dry white wine Viognier, whose grapes love the warmth of an expanding number of vineyards in France, Australia and California.
But have no
reservations that the finest sparkling wines come from cooler climates, as in the Champagne region of France or the Anderson Valley in California.
3. Grape Varieties
The Chardonnay vines planted
in a vineyard in the highly acclaimed appellation of Corton Charlemagne in the Burgundy region of France will vary in character from Chardonnay vines in Oregon or Western Australia. The reason is that, over
the years, different clones have been developed and growers need to find the most suitable clone for their soil and micro-climate.
Some grapes are workhorses, generally used for blending.
In the South of France the Grenache (Garnacha in Spain), falls into this category. Yet it excels at Chateau Rayas in Chateauneuf-du-Pape where the wine is 90%+ Grenache. In South Africa the white Colombard blends well with Chardonnay, whilst in France it is often only considered fit for distilling into brandy. The reason for the difference is simply the warmer climatic conditions in the Western Cape .
Try to make a sparkling wine from Cabernet Sauvignon and Merlot and you will have a dull, boring disaster. Take Pinot Noir and Chardonnay and, (other conditions being favorable), you will be on the path to
success.
4. Winemakers
Winemakers from different educations and backgrounds have different philosophies and practices.
But even winemakers sometimes have to give way, at least partially, to marketing managers and owners, who believe they know which wines will sell best, or which suit the image and position of the property or label concerned.
Some winemakers will always use a particular American oak, whilst others believe that Allier or Troncais from France would be preferable. The person who decides on the selection of oak influences the style
of the wine. A winemaker might prefer to barrel-ferment a Chardonnay for texture and complexity, while his predecessor may have always kept to stainless steel for fermentation, preferring to concentrate on freshness.
Experienced wine tasters sometimes notice variations in the quality and character of wines when there is a change of winemaker.
Take the hypothetical case of a winemaker lacking dedication to hygienic cellar conditions in the Columbia Valley of Washington. The result could be a winery left with a record for inconsistency, whilst the winemaker transfers to Sonoma, helped by a superb reference from an owner glad to see his or her departure. The same pattern would recur in Sonoma. Meanwhile a new appointment at the former winery could see the correct practices undertaken and a restoration of consistent winemaking.
Fortunately the above problem is a very rare occurrence as winemaking has become an extremely skilful profession over the past 20 years.
We are now enjoying a golden era of winemaking with many
producers achieving peak performances from their 4 main factors.
 |
|
Last updated on July 23, 2008