Dr. Daria Chrobok’s Post

The 2009 Sassicaia exhibits a youthful, nearly opaque color and boasts remarkable aromatic intensity. Its aromatic profile is primarily composed of black and blue fruits, harmoniously intertwined with nuances of graphite, blackcurrant leaf, and a subtle smokiness.⁠ ⁠ Despite conveying an impression of richness and ripeness, the wine maintains a well-proportioned structure. It adeptly balances a dense texture with the delightful essence of blueberries, violets, exotic spices, and the pronounced mineral quality of graphite and flint.⁠ ⁠ The interplay between tannins and acidity, along with the maturity of the fruit, collaborate seamlessly, amplifying the strengths of each component. As a result, the wine offers a deep, enduring, and incredibly poised profile, concluding with a flinty aftertaste that lingers on the palate.⁠ ⁠ While my familiarity with the 2009 Sassicaia is somewhat limited, there appears to be a certain restraint to its character. This suggests that it might be wise to allow it a few more years of cellaring. With a rating of 96+⁠ ⁠ #Sassicaia2009⁠ #SassicaiaWine⁠ #2009Vintage⁠ #FineWine⁠ #WineLovers⁠ #WineTasting⁠ #WineExperience⁠

It's Wine Wednesday! 🍷 Nothing says summer like a refreshing glass of sangria. But what's in that delightful concoction? Let's break it down: 🍇 Red or white wine, your choice. 🍊 A mix of your favorite fruits. Think oranges, lemons, peaches, and berries. 🍹 A splash of brandy for that extra kick. 🍬 And of course, the sweetener. Now, here's the twist. Instead of sugar, let's use monkfruit. Why monkfruit? It's a natural sweetener with zero calories. It's perfect for those watching their waistline or sugar intake. Plus, it doesn't compromise the taste. Oh, make sure you are using Clean-Crafted™️ wine in your Sangria...because there are never any added sugars! So next time you're mixing up a pitcher of sangria, give monkfruit a try. Enjoy your Wine Wednesday, and remember, the secret to a perfect sangria is in the sweetener. Cheers! 🥂 #winewednesday #sangria Gemini AI Created Image

« Les Paisseaux », Vosne-Romanée -Domaine Jean-Yves Bizot Bizot Jean-Yves "From Grape to Stars" Project in Burgundy The series represents vats of fermenting wine seen from above. Every year I work with the most prestigious French wine estates in the four weeks following the harvest. It is a work on the concept of transformation, in this case that of grapes into wine, which is found everywhere in the universe. By plunging my gaze into the organic, I show how Man, who is at the heart of this transformation, reveals its cosmic dimension. In this visual metaphor where the vats of wine strangely resemble planets made like us of nitrogen, calcium, and iron I myself transform into “Stardust” to touch, for a moment, the origin of life. I go back in time to capture the DNA of these iconic wines in the early days of their birth. These wines are rare, sometimes almost impossible to find, and some of the winegrowers who produce them are considered Stars.      Works avaible: Edition of 7, 100X100cm (39”x39”) Edition of 3, 150x150cm (59’’x59’’)   #art#photography#wine and spirits

WINE GEEK MOMENT What are tannins in wine ? Tannins are naturally occurring phenolic compounds found in many kinds of plants, including a grape's skins, stems, and seeds. Tannins help provide texture, balance, and structure to wine. Both red and white grapes have tannins, but the intensity and characteristics vary. ?????? Do you have a wine geek question leave a comment below! #tannin#wineeducation

🍇 When is the right time to go for the snip? As harvest season ends in the northern hemisphere, winemakers have been facing their most critical decision—when to harvest the grapes. Tasting the fruit—ripe & sweet? sour & acidic? – to snip or wait, that is the question. According to Jon Bowen, winemaker at Domaine Sainte Croix, “It’s the single most important decision in the winemaker’s calendar.” The balance of sugar, acidity, and phenolic ripeness defines the style and quality of the wine. During this process nature remains the winemaker’s best ally. Grape composition & Ripening “The grape is a self-contained winemaking machine” says scientist Grady Wann at UC Davis. It not only has the sugars to ferment into alcohol, but acidity to balance flavour and host yeast to kickstart the process.  Grape Chemistry and Flavouring The complex chemistry of ripening happens. The more complex chemical process is termed ‘phenolic ripeness’ (tannins) and it follows its own trajectory. The art of the decision & getting it right If the chemical activity within each vine is not complicated enough, there are factors that vary plot-by-plot: Temperature – a scorching summer speeds ripening Altitude – cold nights lengthen the ripening cycle, enhancing flavour Grape varietal – varies by grape, especially non-indigenous Soil type, etc, etc. With all these variables, flavour development and the texture of the tannins is evaluated by the farmers’ long-earned intimacy with the terroir. When harmony between sweetness / acidity / phenolic ripeness is pinpointed, the moment to snip has arrived. The result? A wine crafted by both human skill and nature’s delicate chemistry. #Winemaking #HarvestSeason #WineCraft #SustainableWine #GrapeScience #NatureAndWine

Salmon can be a chameleon. Is it pan-seared or raw? Blackened or dressed in sweet soy? Each variation requires its own unique wine.

It was only right to follow with a description of 2015 Gevray Chambertin 1er Lavaux St Jacques, Domaine Tawse⁠ , which is phenomenal, not as good as Mazis, although maybe it is now. ⁠ ⁠ Compared with Mazis colour is even lighter, and there is much more sour red fruit such as red cherries, citrus oil-infused raspberries with pomegranate, pink grapefruit, citrus blossom, dry autumn leaf, flint and damp earth. ⁠ ⁠ Lovely flow and juiciness similar to this found in Mazis but not as deep nor rich, fantastic purity of sweet and sour red fruit with a mineral flintiness and pinch of smoke. The phenomenal relationship between acidity, alcohol and tannins, compared with Mazis, is finer and more delicate, providing intense mineral freshness.⁠ ⁠ What is best is how this wine feels, melting on your palate like a red fruit sorbet, with ethereal and effortless delivery with silkiness and purity. Type of wine that it’s great now, making you wonder how it will taste in 5-10 or 15 years. 93+⁠ ⁠ In my opinion, the 2015 vintage of red Burgundy is a benchmark combining rarely seen in Burgundy phenolic maturity with the purity of fruit at 12.5-13.5%. On top of that village and Premier Cru wines could be approached, although they will benefit from additional 5-10 years of cellaring. Grand Cru are fantastic, however I feel they are shutting down a bit so best to give them another 10 years of cellaring. ⁠ ⁠ Great wine, only topped by the company @ania.gadzelewska @papatrycjurz @clarke_reece. ⁠ ⁠ #GevreyChambertin⁠ #LavauxStJacques⁠ #DomaineTawse⁠ #2015Vintage⁠ #BurgundyWine⁠ #PremierCru⁠ #RedWine⁠

Corton Charlemagne Grand Cru, Domaine Faiveley "From Grape to Stars" Project in Burgundy The series represents vats of fermenting wine seen from above. Every year I work with the most prestigious French wine estates in the four weeks following the harvest. It is a work on the concept of transformation, in this case that of grapes into wine, which is found everywhere in the universe. By plunging my gaze into the organic, I show how Man, who is at the heart of this transformation, reveals its cosmic dimension. In this visual metaphor where the vats of wine strangely resemble planets made like us of nitrogen, calcium, and iron I myself transform into “Stardust” to touch, for a moment, the origin of life. I go back in time to capture the DNA of these iconic wines in the early days of their birth. These wines are rare, sometimes almost impossible to find, and some of the winegrowers who produce them are considered Stars.     Special thanks to FICOFI   Works avaible: Edition of 7, 100X100cm (39”x39”) Edition of 3, 150x150cm (59’’x59’’) #art#photography#wine and spirits

Easy Sheet-Pan Chicken from a Melissa Clark recipe worked well. We used some boneless chicken breast, pounded out rather than the chicken thighs called for in the recipe. Roasted carrots and potatoes filled to the menu. Another Georgian white from Teliani vineyards, this time their Kisi aged in Qvevri. The winery describes the Kisi offering thusly: Bouquet: Aromas of spices, white pepper and ripe fruit, dried chamomile and saffron. Palate: Intense and pure aromas, harmonious finish, long aftertaste. Wines of Georgia notes that: "some scientists believe the Kisi white grape is a hybrid of the Mtsvane and Rkatsiteli varieties. For me, it is medium bodied, beautifully balanced and went splendidly with the sheet-pan chicken.

Read "Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs" 🔗 Available at: https://lnkd.in/dRujmg9U 🍷 #Aromatic and polyphenolic #compounds play an important role in the quality of red #wines, contributing not only to flavour 👄, but also to colour 🎨, astringency and bitterness. 🎯 To explore the influence of #climate and #oenological practices on the chemical and sensory profile of wines, red blends from five #terroirs of the #Corbières appellation were analysed, taking into account two production years (2018 and 2019). ⚙ The wines were a blend of at least two of four main grape varieties: #Syrah, #Grenache, #Carignan and #Mourvèdre. Volatile compounds were evaluated by HS-SPME-GC-MS, while wine pigments and derived pigments were evaluated by spectrophotometric measurements. In addition, the wines were compared using a quantitative descriptive analysis sensory profile method. 🔍 The percentage of the #blend significantly influenced the polyphenolic and aromatic characteristics of the wines, showing distinct 'typicity' characteristics between sub-regions. Maceration techniques, on the other hand, did not did not allow us to discriminate between sub-regions, but enabled a better understanding of chemical and sensory differences between samples. 📝 Thanks to the authors: Alice Argentero, Soline Caillé, Floriano Joaquim Engenheiro, Bénédicte Fontez, Peggy Rigou, Laetitia Mouls! The full #research article is freely available online on OENO One! #OpenAccess #aroma #polyphenols #sensory #terroir #winemaking