Buccal wine and spiritual wine

Buccal wine and spiritual wine

My job : - wine writer 3 books in France
- sommelier in Xich Lô in Oslo
- my problem : i m allergic with chemical in wine and in beer
- my speciality organic wine with natural yeast and recognize chemical in wine
- Experiences ; 20 years in wine without school of wine - very important.
I saw in Vinforum ; someone said « you prefer natural wine » My answer : « i m not fanatic, when i smell too much chemical produces in wine, i can’t drink. I follow my body. You have bad natural wines, i know….For me the best way in France, it is a school of natural wine but without winemaker just winegrower - like teacher » If i do this article, if for you nowegian who like learn. I m not the best sommelier of the world but i 'm very sensitive.
Very important :

often we forget - the qualifier of nose : open, pure or discrete - first and second nose. Indeed, watching the legs of the wine, each young sommelier move wine. The best way for me, it is look the color, after the nose and you finish by the legs of wine. For this third phase, I do not see a need to talk about.

sancerre La Moussière Alfonse Mellot 2012

i recommend you to decant the wine

The color is yellow intense

the first nose without moving the wine : open, pure and Kaki

You move the wine in the glass and now you can smell the second nose : it is the same nose open, pure and kaki

You take the wine in same time of the air. Like that you play with atom of wine. And your concentration is on the palate : the attack is unctuous, the middle is ample and semi long.

After the tasting : you count the time of the retro-olfaction. For me when the wine isn’t decanted; the retro-olfaction is semi-long 30 seconds. When the wine is decanted; the rétro-olfaction is short.

I hate sancerre, but this sancerre is powerful and buccal. Nice and correct sancerre, if every winegrower of sancerre do this king of wine, i will be happy

sauvignon 2011 Clos des Roches Blanches

i recommend you to decant the wine

the color is yellow semi-intense

the first nose without moving the wine is : discreet and complexe minerality, smoked and edelflower

you move the wine in the glass and now you can smell, the second nose is very different. The nose is closed and the flower disparer

You take the wine in same time of the air. Like that you play with atom of wine. And your concentration is on the palate : the attack is unctuous, the middle is semi-robust, straight and délicate.

After the tasting : you count the time of the retro-olfaction. For me with or without decant, the rétro-olfaction is very long 3 minutes.

Semi-robust and pure sauvignon from Touraine. the wine is spiritual because the aromas stay after the tasting during 3 minutes. It is very long. I know this guy since 12 years. I tasted with him an pinot gris from 1954 or 1957 in 2003. I don’t remember. He uses Biodynamic farming and natural yeast. IF in vinmonopolet; you find his côt - local grappe from Touraine and Cahors , buy all and you can wait during many year to drink.

I know someone can say : but it isn’t the same vintage, the same area….Bla bla bla. For you, i bought in vinmonopolet of Vika this wines. You can find another one But you can buy for the second, sancerre les quarterons sébastien Riffault.

2 different rosé :

Croix de basson 2013 Côtes de provence A/OL (opened after one day )

clear salmon, the nose is semi opened of cherry pips; the middle of wine is semi robust, a lit drying out in final - sulfur-. Correct wine semi ample without retro-olfaction and a lit draining : to bad. The winemaker uses added yeast

Corail Château de Roquefort 2013 Côtes de provence (opened after one day ) AA/BL

salmon clear a lit more intense

the nose is discreet and complex fruit, the attack is unctuous, the middle is concentrated, ample and semi long. The return after tasting is long - 4 minutes. The first minutes after opening, the nose was wild and fruity, the middle had gaz.

Very nice rosé, i recommend you to decant this wine. The winegrower uses natural yeast.

You can buy the both in Vinmonopolet.

For my opinion, you have 2 kinds of wine of the world ; without retro-olfaction, with long and complex retro-olfaction.

Why this difference of style : the first adds yeast and the second uses natural yeast.

And now you can play….

Jean-Charles Botte April 2014

Buccal wine : the aromas of wine stay in the mouth and not during the rétro-olfaction. Without retro-olfaction or short rétro-olfaction

Spiritual wine : complexe and long retro-olfaction during 3 and 4 minutes.
Buccal wine and spiritual wine

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