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Bacteria, not blending, brings complexity
21 May 2012  by Patrick Schmitt, www.thedrinksbusiness.com
Complexity in wine is a function of soil bacteria and not winemaking, according to Michel Chapoutier.
Defending his decision to make his Châteauneuf-du-Pape Barbe Rac and Croix de Bois purely from Grenache, he stated, when speaking at the first trade tasting of his 2011s, “Complexity is coming from the blending of bacteria in the soils… I believe that the blending of grapes is a short cut for complexity.”

Continuing, he pointed out that “probably the best wine region in the world, Burgundy, doesn’t blend grapes,” while he recorded that before phylloxera ravaged France’s vineyards, “There wasn’t much blending of grapes even though they could plant grapes everywhere – blending grapes is not an old trade.”

Read on.
 
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