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Contents
1. Why does wine need to be stored in the dark?
2. Why are we so obsessed with altitude again?
4. Should you care about “malolactic fermentation”?
5. Does soil type really matter?
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With our Wine Explorer off this week, we’re going to catch up on some of our favorite wine lessons of 2022 with former winemaker Julien Miquel…
1. Why does wine need to be stored in the dark?
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Julien explains the threat of “light strike”… why light makes wine smell bad… how long various bottle styles can resist sunlight… and how to keep your wines safe in your home (even without a wine cellar)…
2. Why are we so obsessed with altitude again?
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Julien takes us through the many ways altitude affects wine & winemaking… from cool mountain temperatures… how hot days interact with cold nights… benefits and drawbacks of strong UV radiation (and why the levels seen in the Andes are so rare)… and how all this combines to make wines we love…
3. What is a “wild ferment”?
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Julien explains the theory behind the recent proliferation of “wild ferments” (or “wild yeast”, or “native yeast”, depending on the label)… why packaged commercial yeast is standard in the industry… pros & cons of fermenting with wild yeasts… and why some insist it’s the only way to make proper wine…
4. Should you care about “malolactic fermentation”?
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We hear from Julien on the mysteries of the “second fermentation”… including which wines actually undergo the process… how 1st and 2nd fermentations change the 2 (or 3) main acids in wine… effects of these acids on your palate… and how winemakers use (or avoid) the 2nd fermentation to find the right balance…
5. Does soil type really matter?
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Julien Miquel demystifies (as far as is possible) the relationship between soil and wine… Why sandy soils often make better wine (and why they sometimes don’t)… How the exact same terroir can produce over- or under-ripe grapes… And the ineffable sense of “soul” each soil type imparts…
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