If you're a devotee of small producers or high-end wines of any kind, most likely you've heard the phrases "reduced yields," "dry farming," "nutrient-poor soils," "high vine density," and more. These practices are regularly employed by many of the world's best winemakers, and they all have a single goal in common: to stress the vine.
It is now common knowledge (and common practice) that vines pushed to the edge of their tolerance for many environmental factors generally tend to make better wine -- more concentrated, more complex, more tasty.
This is not just supposition, there's actually some science behind it, and I was reminded of this recently by an interesting post on Harold McGee's blog, News for Curious Cooks. Scientists have actually measured higher levels of various flavor and color compounds in grapes from "stressed" vines. Many of the vine stress techniques (not to be confused with "stress positions" used by the US Military during interrogations) described above are associated with sustainable, or organic viticulture.
Harold's post is most interesting, however, because he mentions a recent study in which Syrah vines which received pesticide treatment actually produced even MORE of some desired compounds. The running hypothesis?: pesticides are stressors on the vine too in certain situations.
A wine book like no other. Photographs, essays, and wine recommendations. 2015 Roederer Award Winner.Learn more.
I'll Drink to That: Nicoletta Bocca of San Fereolo Book Review: Shadows in the Vineyard by Maximillian Potter Wine News: What I'm Reading the Week of 5/8/16 I'll Drink to That: Tom Peters of Monk's Cafe Vinography Unboxed: Week of May 1, 2016 I'll Drink to That: Daniel Brunier of Vieux Télégraphe Vinography Images: Green Gold I'll Drink to That: Angelo Gaja of Gaja Winery Hungarian Wine: Hope, Dreams, Heritage and Progress Wine News: What I'm Reading the Week of 5/1/16
Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune