A Living Tradition

Over the past few months, we've explored a few of the thousands of questions that winemakers encounter over the course of the year. When planting a vineyards, one must take the soil composition and weather into account, then he/she must decide if they will farm conventionally, sustainably, organically, biodynamically, or some combination of the four. When one harvests the grapes will determine how tart/ripe the fruit will be and is probably the most important decision a winemaker is faces annually.

Then, once the grapes are picked, they must be sorted and fermented in oak, cement, stainless steel, or amphora. If they go with oak, they need to choose whether to use French, American, of Hungarian oak. As the wine ages, they need to decide whether to add sulfur to protect the wine from bacteria and oxygen, or to risk spoilage.

We explore these choices not merely for the sake of trivia, but to highlight that our wines aren't manufactured products engineered to fit a focus group's taste preferences. They are the result of countless choices by small craftsmen and women who are rooted in the tradition of their culture.

I'm inspired to learn about chemistry, geography, and the variety of subjects that connect with wine because of its connection with history and tradition. In a sense, I feel connected to French culture when I drink a Beaujolais with roast chicken or Spain Albariño with scallops. Plus, it just tastes really good!