“I have enjoyed great health at a great age because everyday since I can remember I have consumed a bottle of wine except when I have not felt well…then I have consumed two bottles.”
-Bishop of Seville
The Effect of Yeast in Wine
So much of our understanding of flavour in wine comes from a focus on grapes, but there is another major ingredient involved in winemaking that greatly affects the flavour. Yeast.
In the February newsletter of this year we explained the importance of Yeast to make wine. Now we would like to describe what yeast does to the taste of wine. For these that haven't read our February newsletter a short description, what Yeast in Wine is all about.
Yeasts are tiny single celled fungi that convert sugars into alcohol during winemaking (and beer making). The primary species associated with alcohol production is called Saccharomyces cerevisiae or, in Latin, “sugar-mold of beer.” In reality, however, there are thousands of different strains of yeasts that can be present during a fermentation; each can affect the resulting flavours of a wine.
You get two different types of yeast. The commercial and native (wild) yeast.
The flavours added from fermentation are commonly referred to as “Secondary” flavours. Not only do yeasts have their own set of flavours, but they can also affect which primary flavours (e.g. flavours that come from the grape) are dominant in a wine. Additionally, certain yeasts produce wines with more oily or creamy textures where others produce wines with more spicy/sharp tastes.
Keermont received first growth status again
Keermont received for the second time in row first growth status from Tim Atkin. Also the Terasse, Fleurfontain and Syrah received more than 90 points. Tim Atkins way of classifying wine is very loosely based on the 1855 Bordeaux Classification, although quality rather than price is his only criterion. There are six different bands: first, second, third, fourth and fifth growths, consisting of 15 wines each, and a larger group of 75 crus bourgeois.
Halibut and Summer Vegetables en Papillote
Cooking halibut and vegetables en papillote (in paper) preserves all the flavor of the delicate fish, with only a little fat. It's a super easy, super fast, and really flavorful way to prepare halibut but the best part happens at the table, when you tear open that parchment paper package. You can see the bright vegetables, and the steam rising off to the side. Have this with some unoaked Chardonnay like the one from Claime d'Or or the Nitida Riesling.
Things We Like
SOMM:Into the Bottle
The world’s most famous winemakers and sommeliers unravel what makes wine the most compelling elixir, a beverage that is uniquely intertwined with the history of mankind. ‘SOMM: Into the Bottle’ brings viewers a rare and never before seen glimpse inside the private world of both famed and cult winemakers. The film also tackles wine as it intersects with politics, pleasure, world war, natural disasters, religion, and the age old question, “Can a bottle be worth thousands of dollars or is it just great marketing?” One of the most ambitious films on the subject, it shows you that the world of wine is nearly endless and that it is almost impossible to quench your thirst for knowledge.