Don't worry. I have not become crazy or lost my mind, I did not even change my
point of view or, better to say, changed the way I am dealing with wine and how
I consider it. The premise – I think necessary – is intended to reassure
those who, by reading the title above, may have thought of a change of
direction or a radical change in this publication I founded sixteen years ago.
This is obviously a provocation because – as far as I am concerned –
sensorial analysis and organoleptic tasting of wine is essential for
understanding it. Not only from an organoleptic point of view, but also from an
enological, viticultural and territorial point of view. The same is true, as
far as I am concerned and which I certainly support with equal conviction and
certainty, for any food or drink: beer, tea, coffee, olive oil, distillates,
chocolate, cheese, honey, cooking, food, water and everything capable of giving
a sensorial stimulus.
The provocation, or better to say, this consideration, arises both from the
questions wine lovers ask me about this topic, and from what I read in
articles and comments published on the Internet or in some magazines. What
surprises me – and, in any case, is surprising me less and less – is the
critical opinion expressed by some, those who certainly consider themselves as
experts, and see sensorial tasting as a useless practice reserved to
beginners who obviously understand little or nothing about wine. On the other
hand, they consider very competent and expert, telling a wine
like a bucolic and rustic journey, a sort of dreamlike experience, which – in
my opinion – tells about everything but wine. This may, at the very least,
describe the subjective and very personal feelings and emotions a wine can
evoke as a result of the tasting and that, as is well known, are strongly
influenced by the state of mind, mood and other psychological factors. This is
evidently something everyone knows about, however something not known by
certain experts.
Sometimes by reading what this revered experts write about wine, gives me
sincere hilarity, especially for the intricate exercise of questionable style
and the funny terms used. After all, what is a true wine expert if not someone
capable of creating a fairy tale richly embellished with bucolic and romantic
landscapes, where every sky is blue, boundless and clear, butterflies and bees
happily fly on flowers in bloom, every princess makes her love dream come true
and get married to the handsome prince? Talking about how much a wine
stimulates the tactile perception of astringency and how this relates to the
rest, or the analytic sensations perceived from the glass – do not joke about
this – is something typical in beginners who know nothing about wine. These
ones should be considered like poor ignorant, with the mercy usually shown to
those who do not know and – woe is them – have not yet received the
enlightenment of the revealed truth, the divine blessing given only to the
chosen ones who are shown the Way, the wisdom and the absolute knowledge of
Bacchus's secrets. Past, present and future, of course.
For these apostles of Bacchus with a casual lexicon, reading that in a
wine you can recognize banana, black cherry, almond, violet or clove, is a
sacrilege of endless boredom as well as the indisputable sign of incompetence
that is typical in beginners, impudent for having dared so much. Who knows what
they would say instead, if the aromas of a wine would be described as
isoamyl acetate, cinnamic acid, benzaldehyde,
alpha-ionone or eugenol. That is by listing the chemical
substances determining, in whole or in part, the aromas of the fruits, flowers
and spices mentioned above. Anyone can tell a fairy tale, starting from
anything – including wine – elaborating and developing every single element,
also through metaphors, evocative constructs and rhetorical figures, until
reaching the happy end. With the result, at least for me, of having
talked about everything but wine: it simply is the story of the emotions and
mood of those who have tasted a wine and from this get, by association, an
image or a suggestive condition. In other words, it is a story created with the
pretext of talking about wine without talking about it at all.
These obviously are different ways of describing a wine, then – as always –
everyone follows what they feel closest or similar to their culture, interest,
objectives, skills and knowledge. Sensorial tasting – and not only of wine –
is a discipline requiring concentration, commitment, study, practice, memory,
experience, method and technique, to name just a few of the main elements.
Above all, it is a discipline in which you never stop learning: every new wine
represents – in fact – a world of its own that must be analyzed and
understood. Nonetheless, there are no wines that taste the same and each one is
different – often very different – from any other. Sometimes, even two
bottles of the same wine have sensorial nuances or substantial differences. Of
course, it is not a matter of starting from scratch every time a wine is being
tasted: experience, memory and technique are always of fundamental help,
however never enough.
The surprising thing is that the ones who produce wine – wine makers –
evaluate the result of their work through sensorial and chemical analysis. Yes,
you read it right, even with chemical analysis, that horrible thing – so far
away from the world of fairy-tales, unicorns and elves – the one done in a
laboratory full of test tubes and chemicals substances. I have the privilege
and the pleasure of knowing many wine makers and I have never heard anyone of
them defining a wine with intricate, unrealistic tales, using rhetorical
figures or an evocative language. Indeed, when I listen to them describing
their wines, I hear them talking about methoxypipirazine,
aldehydes, fixed acidity, free sulfur dioxide and
anthocyanins. As they describe wine like that, could it be the case wine
makers are just beginners who do not know anything about wine? I guess this
doubt is legitimate, to say the least. They must certainly be subjects that,
not being able to do otherwise for obvious incompetence, sometimes make reckless
reference to olfactory perceptions – referring to flowers and fruits – just
like any inexperienced or unaware beginner. That must certainly be the case.
After all, tasting and sensorial evaluation of a wine – real experts say so –
is boring and useless. Something to be considered, and with a pitiful
compassion, typical in poor beginners who have not yet understood anything
about the flights of butterflies in love and wuthering heights. It must
necessarily be like that.
Antonello Biancalana
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