All That Glitters Is Not Gold True Or False

False! Michael Fridjhon recently returned to Marques de Riscal in Rioja after 25 years and came away hugely impressed by the quality of the wines despite the increase in volumes

 

 

Wine and time coexist in a kind of paradoxical juxtaposition. Some bottles need the length of a human lifetime to reach their peak, others are as transient as the seasons. In some places, Georgia for example, wine is made using ancient techniques. In Bordeaux, even the best known – and most prestigious – estates are compelled to invest in massively expensive upgrades to achieve infinitesimal gains, simply to maintain their competitive edge.

We like to believe in the certainties of ancient wisdom, the truths which have acquired the stature of gospel – while at the same time we watch how knowledge and technology subvert “laws” which were once etched into the foundation stones of production sites. We celebrate natural yeast fermentations (without ever inquiring whether the ambient yeasts are any different from the commercial selections previously used at the cellar) because there is a promise of tradition and craft. We love the idea of winemaker’s intuition and yet we admire winery laboratories designed to ensure that cellarmasters can go about their work with absolute precision.