The taste of wine has undergone, and continues to undergo, undeniable changes,
a condition evidently accompanying the beverage of Bacchus from the dawn of its
discovery. These changes, which have inevitably influenced the
consumption habits and preferences of the last twenty years, have been
characterized by sudden changes of direction, as well as returns to the
past. From the domination of red wines to the supremacy of the whites, then
going back to the reds, looking with interest at the bubbles and without
disdaining white wines again. It is not just a matter of enological styles, but
also of specifics sensorial qualities, from dry to sweet and then back to dry,
the taste and preferences influencing the world of wine have never ceased to
move into an endless change. In all these changes in consumption and taste
preferences, a quality seems to resist unaltered the effects of time: roundness.
This particular sensorial sensation – not to be confused with sweetness –
seems to be eternal, so much so that it is definitely fascinating for many wine
lovers. An easy sensation to recognize, often a rabbit pulled out of
a hat in many wines, a successful expedient for many wine makers, roundness
never seems to see the sunset in the glasses of wine lovers. Roundness,
undeniably, is capable of directly and immediately conquering the senses of any
consumer, a quality often desired and wanted, it does not require much
attention in order to be perceived and appreciated. In this regard – in case
this could be of interest to someone – wines having a notable roundness do not
meet my personal taste, but it is clear this particular sensorial and tactile
quality is appreciated by many. In general terms, I prefer dry wines, sometimes
also rough, with character and powerful personality, in any case having
with elegance, however it is undeniable in certain wines roundness is capable
of giving a better balance, harmony and class.
What is roundness exactly? And why does it meet the taste and preferences of
many consumers so easily? Defining roundness referred to wine is not easy
because – in its definition – is caused by many substances, some of them
capable of causing different stimuli, as in the case of alcohol and sugar or,
more specifically, the so-called polyalcohols of which, as far as this
stimulus is concerned, glycerol definitely is the most important one. Roundness
is perceived in the mouth with a sensation, more or less intense, of a certain
viscosity and thickness, such as to give wine, so to speak, a more
mellow taste. As an example, we can consider, as a reference, the tactile
sensation perceived in the mouth by water and butter respectively. Water flows
easily and without impediments; butter, on the other hand, moves in the mouth
more slowly and with an accentuated viscosity, also giving the sensation of
coating the oral cavity.
In wine, of course – except in case of specific defects and serious
faults – the intense sensation of roundness produced by the butter will
never be perceived, however there will be a perception recalling that
stimulus, although decidedly lower. Roundness undeniably meets the
favor of consumers because of its accommodating and reassuring
mouth feel, easily understandable without concentrating too much, capable of
vaguely remembering the simple satisfaction of sweet taste. A stimulus that
often guarantees the commercial success of a wine, simply because it can
easily meet the taste of a vast number of consumers. At the base of this
success there are several factors, well-known to wine makers and producers who
create this particular stimulus in their wines. This is generally achieved
by using notoriously round grapes and by accentuating this quality with
appropriate corrections through the addition of certain substances, absolutely
legal, such as gum arabic.
In this regard – and for the sake of clarity – gum arabic is also used as a
wine stabilizer for its effect of limiting tartaric precipitation, but it is
undeniable it also gives a more or less evident roundness. Moreover, gum arabic
is also capable of lowering the astringency in wines as well as the perception
of sensorial stimuli having a bitter taste, a characteristic which, obviously,
further enhances roundness. There are also grapes that naturally produce
wines with a perceptible roundness, among them, the most famous ones are
Chardonnay and Merlot. These two grapes give an appreciable roundness to their
wines, moreover, they are also well suited for the fermentation and aging in
cask or barrique, a technique that further contributes to the sensation of
roundness. The well-known characteristic of these two grapes, capable of making
wines with a less sharp and more round quality, has been the foundation of
their success, also blended to countless grapes, in particular those having a
strong astringent and dry impact.
In recent years there has been a lot of debates – and this subject is still
alive – about the roundness in wines, often also in a derogatory and negative
way, violently blaming Chardonnay, Merlot and barrique, responsible, according
to these accusations, of excessive standardization and, of course, roundness.
However round wines, regardless of what some say or prefer, continue to be
successful and get the consensus of a large part of consumers. Blamed, for this
reason, of having, so to speak, a simple taste and preference, even
considered inexperienced or ignorant about wine, these consumers however
continue to prefer this kind of wines and determine their commercial success.
Producers, of course, are well-disposed and happy to satisfy them, both by
using grapes that notoriously produce this sensation, and with enological
techniques and practices capable of favoring it. Like i said, I do not
belong to the category of those who appreciate the obvious roundness in
wines, it is however undeniable their success is evident and indisputable. If
we then consider roundness is a sensorial characteristic that has managed
to survive in the course of the history of wine, even resisting to fierce
criticism, not least important, sought by many, there surely is more than one
good reason justifying its unaltered and accommodating charm.
Antonello Biancalana
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