How can you get the most out of tasting wine? It's a personal conversation between you and the contents of your glass, but remember that most of what’s important is said only in retrospect.
Negociants are clearing the decks for a highly anticipated Bordeaux 2015 vintage, but even a very good crop of wines will not be a silver bullet for en primeur, reports Jane Anson in the second part of her behind-the-scenes look at this year's harvest.
[Jane Anson] As anticipation around Bordeaux 2015 rises, what are the courtiers up to? What do the consultants think? And which château has flown in guests for a lavish end of harvest party? Jane Anson goes behind the scenes.
[Jane Anson] And yet, despite this making Lamont one of the most significant players in Bordeaux, for years journalists would routinely run out little more about Haichang than to describe its owner.
First up, you should know that most of the people that I interviewed about the fallout of Bordeaux 2014 don’t want me to name them. So you’re just going to have to trust me that these are serious players with true inside knowledge of what is
[Jane Anson] We are here because these remote mountains almost certainly are about to challenge the existing wisdom of where to grow quality wine in China.
[Jane Anson] I started thinking this week that maybe we should lay off the stick a little bit more, and bring out the carrots.
[Jane Anson] In theory, the first tranche is the most alluring aspect of the whole system, in fact the very point of its existence for wine lovers; a good price as a reward for paying upfront for bottles that won’t be delivered for two years.
[Jane Anson] ‘Pruning is the longest, hardest job of the year,’ says Dider Vallade, chef de culture at Château Angélus in Saint Emilion.
[Jane Anson] What the UGC doesn't need, it is fair to say, are three of their biggest draws announcing that they are taking their wines out of the communal tastings.