As a
Sommelier, part of my calling is to break wine into its component parts based on sight, smell, taste and my understanding of geography, grape varietals and regional
winemaking styles. And while I can have dramatic impact on how a wine is presented, described, paired and, ultimately, enjoyed, the winemaker is really King (or Queen) in the mix.
While all great wines do indeed start with great grapes, the winemaker's influence really does make or break the final outcome of a wine. Part scientist, part artist, the winemaker must deliberate and labor over many variables and decisions during the process of shepherding fruit through to its ultimate destiny as fermented glory.
But a few of the decisions a winemaker is entrusted to make:
- When to Harvest: juice flavor, sugar level, acidity, upcoming weather, skin conditions, rot conditions, seed ripeness.
- Pressing/Crushing & Fermentation: sorting, pressing cuts, crushing vs. destemming only, use of SO2, yeast types, malolactic fermentation, acid and sugar correction, barrel choices, punchdown / pumpover regimen, temperature management
- Aging: time in barrel, racking, blending, bottling