The primary goal of an oenologist is to be able to give the owner of the winery and, therefore, also to the final consumer, the “perfect wine”, enhancing and optimizing the fruit of the gods: the grapes.
Does the “perfect” wine really exist? Someone has defined the perfect wine as that which meets the favor of producers, others that of consumers. There are also those who argue that the perfect wine is the one without defects. Yet, we know that, sometimes, a small imperfection can turn into an added value, an example of all “bretted” wines, loved and hated at the same time.
By adding a new chapter to the column, which gives a voice to winemakers, we turn to the most authoritative source to understand if the perfect wine exists and to what extent.
Who better than an oenologist can know the fatigue and the many variables that affect the production of wine from the vineyard to bottling. Yet, often, the most ruthless judgments about wine come from those who only taste the final product without having witnessed the entire production process. For this reason, only an oenologist can really know if there is a “perfect” wine and when it can be defined as such, according to his experience.
For me, a wine that excites is the one that expresses the vine and the territory to which it belongs with organoleptic qualities capable of moving, transmitting, to those who taste it, a message capable of totally satisfying the senses.
Is there a defect that you are particularly afraid of?
It depends on the wine, but in particular oxidation and Brettanomyces are defects that I tolerate little.
What are the operations, or strategies, that you implement to prevent this problem from arising?
Attention, cleanliness and constant monitoring of wines with repeated tastings.
Your thoughts on “Brett” wines: are they undoubtedly defective wines or are they an interesting experience?
Personally, I always consider it a defect that affects the quality of the wine. The defects homologate the wines and make you lose the emotional part of the wine, Brettanomyces is certainly one of the most serious defects that I never want in my wines.