All posts tagged: The SOMM Journal

The Minor Components of Wine

Wine is, for the most part, water and ethanol which in turn become vehicles for the minor components that are largely responsible for aroma, taste and texture. Through the efforts of researchers at the University of California at Davis and the University of Burgundy in Dijon, our understanding of wine’s biochemical landscape is expanding rapidly. Research focusing on metabolites known as metabolomics, the scientific study of the set of metabolites present within an organism, cell or tissue, has now validated the concept of terroir by showing that every vineyard and every wine has a fingerprint that, like our own, is utterly unique. At the metabolic level, wine contains a record of how it was made—a fingerprint that points to the origin of the oak and “memories” of sulfur dioxide additions that were made to the must. But let’s not get ahead of ourselves. Beyond general references to tannins, acids and sugars, the lesser elements of wine are usually left to their own devices. Knowing what constitutes those components and how they collectively contribute to wine …

Advertisements

Bay Laurels: Catching Up With San Francisco’s Beverage Trendsetters

  The dust has settled after a flurry of restaurant openings in San Francisco last fall. Taking stock at the six-month mark, we’ve spotted a few trends in on-premise drinking and dining and not a food truck in sight. Finely-tuned beverage programs and the talents behind them are taking center stage in the reinterpretation and renovation of the City’s dining scene, one that is thriving under the direction of seasoned veterans and newcomers alike. For some, cuisine provides the soaring inspiration behind beverage pairings and, for others, it plays a solid supporting role that lets a list shine without pretension. Read the article here: Bay Laurels