What is “minerality" in wine, and why are more people talking about it?
Answer: After many years of drinking soft, fruity styles of California wine, many wine lovers are gravitating more towards wines that are, well, unfruity. Wines that taste decidedly dry, with a little more tartness, a little lighter on the palate, with aromas and flavors that suggest things like minerals, stones, maybe a little flintiness or even brininess, as opposed to the usual taste fruitiness traditionally emphasized in California varietals...Continue »
When the air begins to turn a shade cooler – daytime skies darken, humidity rankles the bones, while leaves transition from brilliant reds, oranges and yellow to dead, brittle browns – it is not uncommon for a wine lover to almost physically feel the compulsion to consume deeper flavored red wines, often with varying degrees of spice qualities suggesting cracked peppercorns.
That provocative scent of spice in many red wines, first identified by Australian chemists in 2008, is essentially the smell of an aromatic compound called rotundone, present in miniscule proportions in the skins of certain varieties of Vitis vinifera (i.e. wine grapes). According to the Journal of Agricultural and Food Chemistry (June 2008): “An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma...”Continue »
At 7:00 this morning (Thursday, October 13, 2016), the rising sun’s light barely visible through gray overcast skies, Ron Silva spoke about the frantic picking of the last of his Silvaspoons Vineyards grapes before a projected rain storm.
“Rain is expected as early as tonight,” says Silva. “We have had two crews out in our Mingo Rd. vineyard since 3:00 AM, hand-picking in the dark with headlamps and overhead lights. We plan to work the rest of the morning to get in as much as we possibly can...”Continue »
The following blog - accidentally dropped from our backlog two years ago when the lodiwine.com site was overhauled - was originally posted in August 2010. We're resurrecting it because of the key role Silvaspoons Vineyards plays in the Lodi wine industry's modern day history; producing wines garnering perhaps more golds and best-of-class medals in prestige competitions than any other vineyard in Lodi.
Ron Silva’s Silvaspoons Vineyards grapes in Alta Mesa are not to be taken light
When tasting the 2009 Alta Mesa Silvaspoons Vineyards Lodi Verdelho in a San Francisco seminar last month (July 2010), Andrea Immer Robinson (a Master Sommelier and author of multiple wine books) could not stop talking about the “silky dryness” and “perky tartness” of this uniquely scented (think lime, lemon verbena and white peach skin), lithe and bracing white wine. Robinson also noted flavors of “marzipan and almonds in the finish as you exhale,” adding that “it makes me crave a Barcelona style spinach salad, laden with pine nuts and raisins.”Continue »
In November of last year (2015), Van Ruiten Family Vineyards – significant as one of the Lodi Viticultural Area’s largest, most established multi-generational and family-owned grower/wineries – took the bold step of bringing in John Giannini as their winemaker. This was a real coup for Lodi, as Mr. Giannini had previously distinguished himself as the oenology instructor at California State University Fresno (a post he held for over 10 years), as well as winemaker for the Fresno State Winery.
These past two months Mr. Giannini has been experiencing his first-ever harvest in Lodi. We caught up with him in his lab last week Tuesday (October 4, 2017), as he was measuring the titratable acidity of fermenting wines...Continue »