As the new year began (and I wish you all a very happy and healthy one) I spent some time thinking back over wine related pleasures of 2018 as well as my favourite wines of the year.
TL – Barossa, BL – Nelson, NZ, R- Cloudy Bay
The trip to Australia and New Zealand was the highlight, visiting wine regions and wineries that had long interested me, indeed even got me interested in the wine, the Barossa and Marlborough for example. Wineries such as Cloudy Bay were part of my formative wine learning so it was a pleasure to actually be there in person.
The true highlight, however, was the days we spent in the Adelaide Hills with James Madden and his family. James was part of the 2016 team for the vendanges with Jeff Coutelou and now has his own winery in the Basket Range which I wrote about at the time. The immediate success he has made there with his excellent SO2 free wines and the community of winemakers he is part of there were inspirational. More about them in my wine choices.
James with James Erskine of Jauma, TR – barrels at Gentle Folk, BR – Basket Range vines
Vendanges was also a highlight of course, as ever. It was short this year because of the damage wreaked by mildew but the experience was enjoyable as always.
I read a few wine books through the year. I enjoyed ‘The Dirty Guide To Wine’ by Alice Feiring and Pascaline Lepeltier (who I was delighted to hear had been chosen as best sommelier in France this year, she visited Mas Coutelou a few years ago). I am very much looking forward to ‘Flawless’ by Jamie Goode which looks at wine flaws and faults, something which interests me greatly. However, my favourite book was The Amber Revolution by Simon J. Woolf. I must declare an interest as I helped to crowdfund the book but, bias apart, this is an excellent read. Simon examines the history of orange wine, the tradition of it in Georgia and Slovenia in particular and its recent renaissance led by producers such as Radikon and Gravner. The Amber Revolution is well written, flowing with stories and history and enriched by excellent photographs. Highly recommended.
I have tried all sorts of wine objects over the years. Ironically the one which I use and like the most is a simple decanter. Increasingly I find that a few minutes in the decanter opens up wines. Some natural wines in particular, and they are the major part of what I drink these days, just need a little air to blow off reductive aromas as some are made by minimising oxygen contact because they do not have SO2 to protect them as an antioxidant. White and orange wines as well as red seem to benefit from time in the decanter. It became common to decry this very traditional wine object as being simply for show. I am now a convinced decanter fan.
Funniest wine moment. A photo that Veronique Attard of Mas Coris posted on Facebook. It shows a wine described as vegan but look at the recommendation for food to accompany it.
Wines? Well that is for next time.