Studying wine without the experience of tasting it in real-world settings such as trade events and seminars is frustrating at best. One elegant solution,
developed by author and educator Evan Goldstein, MS, and his business partner, Full Circle Wine Solutions CEO Limeng Stroh, has quickly become the gold standard of study tools for professionals and consumer enthusiasts.
Among our many activities, wine professionals devote a considerable amount of time to perception, the state of being where we become aware of something through the senses.
In the course of developing software for predicting consumer wine preferences, a Houston-based start up, VineSleuth, shed new light on the abilities of expert wine tasters and the validity of blind tasting assessments. Contrary to popular belief, the company’s VineSleuth metrics, which are based on the work of Chief Science Officer Michael Tompkins and his team, reveal that tasters can consistently identify aroma and flavor characteristics in blind wine evaluations. “We have extensive experimental data which support that expert evaluators have the capacity to precisely identify wine characteristics in blind repeat samples,” said Tompkins whose work spans thirteen years in the field of numerical methods. “During the course of our experiments, our vetted evaluators repeat sample characteristics about 90% of the time,” he says. VineSleuth’s data directly confronts the popular misconception that consistent sensory evaluation of wine is a random occurrence. In developing an algorithm designed to help consumers make wine selections based on personal preference, the company has established a benchmark based on the results of its top-performing tasters (including this author) and intends …
This year the Consorzio Tutela Vini Valpolicella marks its 50th anniversary, a milestone that coincides with the release of the challenged 2014 Amarone della Valpolicella vintage one that allowed the top performing wines presented during the anteprima tastings to stand apart. Due to wet conditions that delayed ripening and diluted fruit concentration, the consorzio wisely moved to reduce the 2014 production of Amarone by approximately half. As a result, there were 50 percent fewer wines presented at the anteprima in January when 43 wines were poured at the blind tasting in comparison to 83 in 2017. My list of the wines that scored 89 points or greater can be found below. While vintage conditions in Valpolicella have become increasingly variable, according to University of Verona Professor Maurizio Ugliano climate change is actually working to hasten the drying process that is so critical to the production of Amarone. Regulations stipulate that producers are allowed to cool the air in the fruttai or drying rooms using fans but they cannot artificially heat it. As such, warmer conditions …
Many who consider the sensory evaluation of wine to be a purely subjective exercise cite our differences in perception as the basis for that belief. While it’s true that our abilities to perceive aromas and tastes vary, using an olfactometer we’re able to accurately measure the thresholds at which different tasters perceive the volatile organic compounds found in wine. Research has also shown that a like group of tasters, those who are equal to the task, can consistently gauge the intensities of the aromas, tastes and structural aspects of wine. Compared to humans, who scientists believe can detect in excess of one trillion odors and identify a few thousand, the latest generation of olfactory and gustatory biosensors can detect up to 350 smells in about 15 seconds. Developed by a molecular biologist and nanobioscientist in Grenoble, France, the Aryballe Technologies NeOse Pro, a handheld e-nose that made its debut at the Consumer Electronics Show this January, uses surface plasmon resonance imaging (SPRi) and biochemical sensors to analyze volatile organic compounds responsible for aroma and taste. …
Many advances pioneered by the dairy industry have improved winemaking in the cellar, but when it comes to using flash or instantaneous heat, it all starts in the vineyard. Flash pasteurization was first applied to milk in 1933. Sixty years later, flashbake ovens made their debut and, shortly thereafter, the adoption of frost prevention and thermal pest control techniques for winegrowing began making news. Fast forward two decades and you’ll find the latest generation of Thermal Plant Treatment (TPT) technology gaining interest from Oregon to Monterey. After three years of rigorous trials by Walnut Creek, Calif.-based AgroThermal Systems, trials show that patented flash heat treatments to vines are producing a host of benefits that extend well beyond the disruption of pest lifecycles. Read the article here: Flash Vine Treament
Lodi has long been synonymous with Zinfandel. The region which is defined by seven sub-regions produces 40 percent of the state’s crop. Vineyards of old and downright ancient vines have survived due largely to sandy, Phylloxera-free soils and the popularity of white Zinfandel. As a mono-varietal red, Zinfandel’s exuberant character has made it a favorite among consumers and fueled Lodi’s focus on the production of world-class wines. As early as 2003, when there were 50 wineries in the AVA, the Lodi Winegrape Commission began evaluating wines submitted by producers as part of a selected case known as the 12 Zins of Lodi. A decade later and with over 80 bonded to its credit, Lodi Zinfandels are being made in a broader range of weights and styles which makes the prospect of a representative case even more intriguing. Read the article here: Lodi Zinfandel 42014
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