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A wine drawing philosopher with a heart of gold. aka. #firekitten

6 Responses

  1. Tyler Thomas
    Tyler Thomas at | | Reply

    Elaine,

    Thank you for the summary. Sounds like I need to have a meal with Jamie Goode! The conductor is a wonderful analogy. I especially appreciate the reference to intelligent interpretations. Intelligent being an important qualifier of interpretation, as you note. There is a centering, an arc of acceptable variation but there are places you could go to far. I agree.

    I also appreciate what sounds like civil and thoughtful dialogue about the topic and great panelist were selected. It does not reek of dogma, thankfully!

  2. Jeff
    Jeff at | | Reply

    Elaine, Thanks for your writeup, I also watched the on-line feed from afar. I’d love to find examples of finished wines such as Josh Jensen provided for the folks at the presentation. Or two different winemakers interpreting the same vineyard, same vintage, different ripeness approaches. I would enjoy being able to taste for myself!

    1. Tyler Thomas
      Tyler Thomas at | | Reply

      Hi Jeff! You should check us out. We have tons of stuff in the cellar like what Josh did. In fact we just did a Pinot tasting that examined difference in Brix and/or days after veraison. Be well!

  3. Terroirist: A Daily Wine Blog » Daily Wine News: Your Corkscrew

    […] Hawk Wakawaka writes about Jamie Goode’s “Thoughtful Look at Ripeness” at this year’s IPOB San Francisco. For the full panel discussion,¬†check out the […]

  4. Bruce H. Rector
    Bruce H. Rector at | | Reply

    This was an excellent article. Nothing beats direct experience. And being up-front about the values issue. Starting with values: I value and make wines (Ahh Winery Pinot Noirs) that will age, and yet can be enjoyed with two years of bottle age. In my decades of experience, the way to go the distance is lower pH (higher acidity) and lower alcohol. The lower alcohol issue is where the values issue squares off. It reminds me of the days when most people would talk dry and drink with that rounded edge that a bit of sugar can provide. Most people talk lower alcohol and drink higher. Why? I believe it is because the cocktail fell out of favor prior to the meal and was replaced with wine. At that point wine had to be a stand alone beverage. This is the worst news for still wine. Still wine has a supreme place, and that is with food. So I’m hoping that the terrior issue will back us into this paramount place for wine: aging ability, lower alcohol, higher acidity, with food, and not as a cocktail. So in my direct experience, if the harvest range of ripeness is within reasonable standards (meaning you will probably get the wine style you value) then the sooner you harvest the more terrior will be expressed. And that backs us into ageable, lower pH wines that have lower alcohol. Bingo. That was easy.

  5. Greg
    Greg at | | Reply

    Bravo Elaine!

    Thanks for showing these wines and putting the conversation on balance in perspective. Wines can have phenolic ripness, with balanced acidity, oak & alcohol.

    Look forward to tasting and having many conversations in the future.

    Best

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