So, as you may know, I’ll be working in Portland this summer on biodynamic wine research. In previous posts, I explained what biodynamic actually means and why it’s important to understand in working towards sustainable methods in agriculture for the future of humanity and the environment. I’ve gone on two wine adventures this month, the first of which was with a biodynamic vintner and the second of which was with a conventional vintner. Although the former offered an experience unlike any other, it is important to maintain a certain level of discretion concerning the research I’ve done, for I am working under a professor who will later reveal our findings in a professional work later on. However, the second wine adventure was spent riding bikes through the Alsatian wine country, led by my host-grandfather and my host brother. Despite the unwanted rainfall that slowly waned as the day progressed, I was able to enjoy myself and experience a lovely time traveling through small villages. At the end of the day, we got the chance to stop by a vintner that my host-grandfather knew for over twenty years, with whom I conducted a small interview for my “Village Project” for the end of the semester. I got to see the whole process of winemaking in action and I even scored a free “grand cru” (high quality) Riesling (2008). The vintner, a proprietor of Hunckler et Fils winery, established in the village of Ammerschwihr, Alsace, was a talkative man who kindly offered the tour of his machinery and the winery caves. A small degustation of wines included a Riesling, a Muscat, and a Gewurztraminer (all characteristic of the Alsatian appellation*).
Ive included some pictures of the journey and the winery visit.
E N J O Y !
*An appellation (marked on the bottles of quality French wines with “AOC name of the terroir contrôlée”) denotes the officially controlled quality of wines in any given region. The appellation is a standard that is defined by standards in the winemaking process that can be traced through characteristic tastes in the wine. Other French specialties are also controlled by AOC/AOP appellations such as cheese, as found in my previous post.