Dueling Rieslings

Last weekend, I tweaked my drinking homework a little bit. Instead of blind tasting a single bottle, I tasted 2 wines side by side. The idea was to train myself on differences and help calibrate my “sensors”. It’s easier to say that a wine has medium + acidity when you can compare it with a wine that has medium – acidity. I did that sort of thing before, in a much less structured way with a couple of red burgundies.

The wines were both from the same grape, Riesling. One came from Australia and the other one from Germany, both can be found in retail for between $15 and $20. Those are the common points, now we need to taste the difference

The wines :

  • Pewsey Vale, Eden Valley Dry Resling 2014
  • Nahe, Kreuznacher Knonenberg Auslese Riesling 2013

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Appearance

  • Pewsey Vale : clear, medium lemon with legs
  • Nahe : clear, medium lemon with thicker legs

Similar in color and intensity, the Nahe’s higher sugar shows more legs

Nose

  • Pewsey Vale : clean, medium intensity. Notes of citrus (lemon), vegetal, green fruit (pear), white flowers and mineral (rock, with faint petrol notes). The wine is young but developing.
  • Nahe : clean, medium + intensity. Notes of tropical fruit (mango), flowers (elderflower), stone fruit (yellow peach). The wine is developing

First big gap here, with the Nahe showing a very different set of aromas, much riper and exotic compared to the greener, citrusy Pewsey Vale

Palate

  • Pewsey Vale : dry, medium + acidity, medium – alcohol, medium body, medium flavor intensity, medium – finish.
  • Nahe : medium sweet, medium + acidity, medium – alcohol, medium + body, medium + flavor intensity, medium + finish.
  • Pewsey Vale : notes of citrus (lime), mineral (rock, oil), green fruit (apple)
  • Nahe : notes of tropical fruit (pineapple), stone fruit (yellow peach), flowers (elderflower)
Delicious homework

Delicious homework

Conclusion

  • Both wines are good. I would give a slight edge to the Nahe but not enough to move it to very good.
  • Both wines can be drunk now but they have potential for ageing

After doing some research, I think I did ok, one big mistake on the alcohol level however because the Nahe is only at 9% ! That’s definitely a low, not a medium -. The whole exercise was fun, I’ll definitely try it again.

 

Blind-tasting challenge #2

Here are my tasting notes for a second blind-tasted wine. This time a white, selected, opened, chilled and hidden by a trusty assistant (she had a couple glasses too).

Appearance :

Clarity : clear

Intensity : medium

Colour : lemon

Other Observations : with legs

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Nose :

Condition : clean

Intensity: medium +

Aroma Characteristics : citrus (lemon), white flowers, oak notes (smoke),

Development : Developing

Palate :

Sweetness : dry

Acidity : medium +

Alcohol : medium

Body : medium +

Flavour intensity : medium +

Flavour characteristic : citrus (lemon), oak (smoke, toast), green fruit (green apple)

Finish : medium –

Conclusions :

Quality level : good

Level of readiness : can drink now, potential for ageing

Identity : Chardonnay, oaked, from a moderate to warm climate. I ventured a guess of Australia. I thought about California but I was missing the usual peanut notes.

Price category : mid-priced

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The wine : Au Contraire, Chardonnay, Russian River Valley, Sonoma, 2013

Once again, I didn’t disgrace myself too badly. I did misfire on the region : Sonoma California instead of Australia, but I got the variety, the climate and the wine making technique. Encouraging. Also this is a good value wine for $20 or less, very well integrated oak, nice roundness. Have a trusty assistant get you a bottle.

Blind tasting challenge #1

As part of my WSET training, I force myself to blind taste wines and go through the description process that I have to apply. This could potentially be embarrassing, but it could be fun too. I grab a bottle off my wine rack (among a dozen options), then I put it in my trusty blind tasting sock, open it and then well, the magic happens. Well the magic is basically me going through my checklist of characteristics of the wine, it’s not very exciting as a spectator sport even though it’s like the Superbowl in my mouth. At the end I will venture a guess as of the nature of the wine and a judgement on its quality Simple in principle, complicated in practice.

The trusty wine sock

The trusty wine sock

Appearance :

Clarity : Clear

Intensity : pale

Colour : Ruby

Other Observations : with legs

I need better lighting for these pictures...

I need better lighting for these pictures…

Nose :

Condition : Clean

Intensity: medium +

Aroma Characteristics : red fruits : red cherries, raspberries, strawberries, fruit jam, stewed fruit, plum

Development : Developing

Palate :

Sweetness : dry

Acidity : high

Tannin : medium –

Alcohol : medium

Body : medium –

Flavour intensity : medium +

Flavour characteristic : red cherry, plum, prune, stewed fruit, redcurrant

Finish : medium –

Conclusions :

Quality level : acceptable

Level of readiness : can drink now, potential for ageing (but not much, maybe a couple years)

Identity : New World Pinot Noir, warm climate

Price category : mid-priced

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The wine : Mohua Pinot Noir 2012 from Central Otago, New Zealand

I got the New World and the variety and Central Otago is considered a warm region so, I didn’t do too bad. The winery’s tasting notes mention liquorice and cranberry, which I didn’t get at all… This did not end up too badly. I’m sure the next one will see me comically fail. Trust the process they say.

 

Weird Science

I started on the reading material for my class last evening. The first chapters are the “technical” ones, first biology : the vine, its parts, how it lives, what it needs, photosynthesis and all that. Then, it’s chemistry : fermentation, alcohol, sugar, blue meth,… It’s all well and good if you ignore the fact that I hate science. Chemistry and physics were the two classes I always dreaded in school and to this day I feel nothing but apathy at best and loathing at worst for science.

But, wine science serves a greater good, so studied on I did. I was reminded of a quote by Rabelais, 16th century French philosopher ( a class I didn’t dread in school) about “Science sans conscience n’est que ruine de l’ame.” Science without conscience is just ruin of the soul. If you switch “conscience” with “purpose” in the quote, then you get something. Science for wine isn’t too bad, it serves a purpose, the purpose tastes good. I’m willing to see science as a necessary evil if it leads to grapes being fermented. Also, topically, Rabelais is often associated with good food and wine, especially Chinon wines from the Loire Valley, coincidence ? I think not.

Credits : Wikipedia

Credits : Wikipedia

Having reconciled myself with science, I kept studying. A big challenge is going to be the vocabulary, since I’m learning english words whose French translation I don’t know. It’s a process, nothing a little googling can’t solve. I am now familiar with buds, nodes, canes, spurs, shoots, tendrils and of course, permanent wood (not to be confused with transient wood which just phases in and out of reality). Okay, vines are plants, roots go down, sun comes in, photosynthesis happens, the plants grows. Everybody wins.

It gets more interesting when the lesson moves on to grafting. Basically, every vine producing grapes for wine is the result of grafting. Grafting is the process of joining 2 species of vines together to get qualities from both. Example : vitis vitifera is a vine that can produce wine grapes, which is good, but it is really fragile against the phylloxera parasite, which is bad. In fact, it those little bastards almost destroyed european vines in the 19th century. Enters vitis berlandieri, its grapes are unfit to produce wine, which is sad, but its roots can stifle phylloxera parasites by filling their greedy little mouths with sticky sap, which is good (and also really funny). Grafting the top of vitis vinifera on some vitis berlandieri roots, you get a vine that produces good grapes and can resist phylloxera. Jesse, you take this one.

fbd

Thanks Jesse. Now I’m starting to look at the scary part for me : chemistry. Compounds and reactions, fermentation, stuff turning into other stuff because stuff happens. I’m not kidding, “stuff” is an accurate snapshot of my knowledge level here. I’ll have to take copious amount of notes. I can’t wait to get to the part of the class where there are maps. I like maps, I understand maps. In the meantime, onward, for science !