{"id":5950,"date":"2019-03-28T13:52:45","date_gmt":"2019-03-28T12:52:45","guid":{"rendered":"https:\/\/barcelonabyroad.com\/?p=5950"},"modified":"2023-05-07T09:44:35","modified_gmt":"2023-05-07T07:44:35","slug":"discover-if-you-are-also-a-supertaster-winelovers","status":"publish","type":"post","link":"https:\/\/barcelonabyroad.com\/es\/discover-if-you-are-also-a-supertaster-winelovers\/","title":{"rendered":"Discover if you are also a ‘supertaster’ #WineLovers"},"content":{"rendered":"\n

By Ferran Centelles<\/a>
Drinks Manager @ElBulliFoundation<\/a>
Collaborator @JancisRobinson<\/strong><\/a> <\/p>\n\n\n\n

How do the\ndifferent type of soils in a wine tasting differ?<\/p>\n\n\n\n

One of the\nmost recurrent in recent years and, is that, the conceptualization of\n\u00abminerality\u00bb is the most bucolic and romantic. A common thought is\nthat a wine obtained from vineyards of \u201cLicorella\u201d will acquire a slate flavor,\nand ruled by the same optics, in calcareous soils, they will have an alkaline\npalate. It is a concept closely linked to the famous terroir and brings great\nvalue to the product, representing the distinctive feature of each terroir.\nThese common words such as \u00abmineral\u00bb, \u00abslaty\u00bb and\n\u00ablimy profile\u00bb are beginning to be put on the lips of experts,\nsommeliers and some fans of the \u00abeighties\u00bb hippie pioneers.<\/p>\n\n\n\n

The term\n\u00abminerality\u00bb is associated with wines of category and quality,\nconnecting it with the singularity of the territory. Also, other prestigious wine\nexperts are used to its flavors: flint, gunpowder, chalk, marine fossil,\nsalinity and flint are some of them. Although, the scientific community and\nmany authorized voices affirm that relating the mineral flavor of a wine with\nthe mineral content in the soil is not pertinent and is far from being proven.\nMinerals are solid materials at room temperature, originated by the internal\nand external activity of the terrestrial globe that, usually, constitute part\nof the rocks. Most are not soluble in the presence of water, therefore, the\nvine cannot absorb them. Although, the plant is able to assimilate nutrients\nsuch as potassium, sulfur, calcium, magnesium and nitrogen.<\/p>\n\n\n\n

\"\"

BarcelonaByRoad PRIORAT Wine Experience<\/a><\/figcaption><\/figure>\n\n\n\n

In summary,\nwhat the strain captures are mineral salts, inorganic compounds dissolved in\nwater. This is possible thanks to erosion and weathering, in which the atoms\nthat make up the minerals are transferred to the salts. During these processes\nthe properties of the matter change and it is not correct to affirm that the\nvineyard consumes what we identify as being typical of the blackboard. By way\nof \u00abno\u00bb example, the granite -crystal formed by quartz, feldspar and\nmica, all insoluble in H2O- is the canon in terms of quality wines is\nconcerned.<\/p>\n\n\n\n

The\ndirector of Outlook Wine, David Molina, together with Antonio Palacios, manager\nof Excell Ib\u00e9rica Laboratories and a regular at this office, are some cracks in\nthe matter. This couple of aces organized a successful event in Barcelona that\nrevolved around this concept, where 250 people joined together allowing to draw\nsome conclusions. Starting from the base that the expression minerality is\nmetaphorical, they added a relevant data on the aromas described as such,\nactually produced by microorganisms when fermenting, this is the case of\nsuccinic acid and saline taste or geosmin that smells of wet earth. In the same\nway, the so-called \u00abrocky\u00bb aromas find their root in the aromatic\ncompounds that originate in sulfur. Be that as it may, the debate remains open\nand with many unknowns to be resolved.<\/p>\n\n\n\n

\"\"

BarcelonaByRoad Wine Experience Pened\u00e9s, Barcelona <\/a><\/figcaption><\/figure>\n\n\n\n

How can you\ndiscover if one is a \u00absupertaster\u00bb? <\/p>\n\n\n\n

The debate\nof the supertasters gave much to talk about in a decade marked by a turning\npoint in the incipient technological, political and cultural sector, the 80’s\nof excesses on Wall Street, fluorine and dizzying hairstyles. It is from the\nwork of Dr. Linda Bartoshuk, American psychologist specializing in Behavioral Science,\nwhere people are classified into three groups: non-taster, medium-taster and\nsuper-taster. These studies show that the same taste stimulus is appreciated\nwith more or less intensity, depending on the individual.<\/p>\n\n\n\n

For\nexample, while for a super-taster a concentration X of a bitter compound would\nmanifest itself amplified, for a non-taster it would be less noticeable. It is\nsaid that this variation of capacities is due to a genetic response, however,\nalso to an anatomical factor, that is, in relation to the number of taste\nreceptors that are available. The Master of Wine Tim Hanni, whom I personally\nadmire for his constant questioning of everything that surrounds him, talks\nabout this topic in his book Why do you like the wines you like? In this work aimed\nat the most restless, he explains that the population is divided into 25%\nnon-taster, 50% medium-taster and 25% super-taster.<\/p>\n\n\n\n

However,\nand here paraphrase Tim, the expression super taster is confusing because only\nreactions to certain elements have been analyzed and, for this reason, the\nfalse idea of \u200b\u200bthe subject is generated with \u00absuperpowers\u00bb to taste\nbetter. The reality is that to be or not to be, is only a variation between\npeople.<\/p>\n\n\n\n

How are\nwhite wines made? \u00ab<\/p>\n\n\n\n

Friends,\nI’m not going to cheat you, this answer is going to be so brief that it’s going\nto look like a pedagogic \u00abtrailer\u00bb of Sesame Street. I remark trailer\nsince summarizing a winemaking process in a few lines is a complicated\nchallenge. But as we are doing in this section, I will try to manage it as best\nas possible! There are endless options for making whites and winemakers know\nperfectly all the processes to be performed, especially the careful work\ninvolved in the final result of the style of wine desired by each house. Basic:\nthe raw material.<\/p>\n\n\n\n

As a rule,\nit starts with white varieties, with the exception of some made with little\ncolored red grapes, known as blanc de noirs, which deserve another chapter.\nEverything begins in the field and the meticulous tasks that are carried out\nuntil the collection period. Once the berries are picked, manually or\nmechanically, they are transported to the warehouse in a hurry to avoid, the\nfirst hours of the morning are usually optimal times for the harvest. Next to the\ngrapes you can remove the scrap, the woody part -despalillado-, leave them\nmacerating with part of the must in cold -to enhance the extraction of aromas-\nor take it directly to the press. With the aim of extracting less bitter\ncompounds from the pips and the scrap, the more soft and delicate the better\nthe first fractions are always the highest quality … voil\u00e0! We already have\nthe must.<\/p>\n\n\n\n

\"Tapas\"<\/figure>\n\n\n\n

It is time\nto remove solid materials in suspension that would not allow a correct\nfermentation through the \u00abdesfangado\u00bb, be static by cold in which the\nsedimentation is spontaneous and less aggressive, or dynamic with the help of\nspecific machinery. The next step is to materialize the magic of fermentation\nwith one of two options: wait for nature to take its course or inoculate the\nyeast. These microscopic unicellular organisms will feed on the grape’s own\nsugar, consequently, they will produce alcohol and endow the wine with a great\npart of its aromas. When finished ferment the yeasts die, leaving behind them,\nsome deposits … yes gentlemen, the famous lees! To leave the wine in contact\nwith them, it will gain in volume and flavor. If the purpose is to make\nsomething cool and easy, it is best to eliminate them with a\n\u00abtransfer\u00bb, which consists of moving the clear part of the wine from\none tank to another leaving the mud behind.<\/p>\n\n\n\n

After this, the developer will decide whether sulfite or not, protect with sulfites raffle the modifications by other microorganisms. Normally, stainless steel is the perfect place for white vinification, but there is a small minority that ferment in cement or wood, just as there are few who mature and grow in barrels obtaining toasted and creamy aromas, for tastes colors. Even here, there are even fewer who undergo \u00abmalolactic\u00bb -conversion from a hard acid such as malic acid to a mild acid such as lactic acid due to the effect of bacteria. To put an end to this super-mini class we have the clarification, a practice where the proteins of the wine that could generate turbidity in the future and the stabilization are eliminated, in which part of tartaric acid salts precipitate in order that form once bottled. Finally, filtration, bottling and now is when the famous phrase of Epi comes that neither painted: Blas, I’m thirsty!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
Is a d\u00e9lestage the same as a racking of wine? And a punching of wine? 
<\/pre>\n\n\n\n
It seems\nthat we have risen very oenological today! I think it’s great, because the\nworld of winemaking, like viticulture, I’m passionate about. I am one of those\nof the opinion that knowing is power and, for any sommelier or wine aficionado,\nit is important to know how everything happens, from the grape to the must,\nuntil reaching the glass. As in the previous consultation, I will try to be\nbrief but concise. These three terms are completely related to each other, but\nthey are not the same. All can be used during maceration, mainly in reds.<\/p>\n\n\n\n
In the\nfermentation, the must-wine remains with the skins, where the technically\ninteresting compounds like the aromas, the color or the tannins that contribute\nbody and dryness to the wine reside. Winemakers know the impact of macerations:\nthe longer, the higher the temperature and the more contact between the skins\nand the juice, the more intense the extraction will be. In the event that the\nde-stemming is not carried out, compounds of the nuggets or the raspon are\nobtained. If these are green or not ripe they can give us a wine with too much\ngreenness or excessive astringency.<\/p>\n\n\n\n
\"Wine
BarcelonaByRoad Wine Tours, Pyrennees, Barcelona<\/a><\/figcaption><\/figure>\n\n\n\n
For young\npeople, the macerations are shorter. If we want to get a delicate wine we will\nopt for soft treatments. If, on the contrary, we need a maximum structure for\nthe wine to hold us, we will proceed with more energetic methods. In the\nfermentation and due to the production of carbon dioxide, the solid part of the\ngrape is pushed upwards from the deposit, separating from the liquid fraction.\nThis paste formed by the skins, nuggets and scrapes, also known as\n\u00abhat\u00bb, must be kept moist and in contact with the wort, so as not to\ndry or spoil and give up its compounds. For this, one of the most used systems\nis the \u00abbazuqueo\u00bb, a soft maceration in which the skins are pushed\ntowards the liquid by a mechanical force that requires a rod of metal or wood\nto facilitate movement inside the tank .<\/p>\n\n\n\n
It is the\ntypical photograph in our history of what was traditionally done with the feet\nand is often repeated several times a day. The comeback is equally smooth and\nusually takes place twice a day at the most. In this case the wort is pumped\nfrom the bottom of the tank to the top, spraying the paste thanks to a hose or\npipes. Finally, the d\u00e9lestage something more modern that we could translate as\n\u00abflood\u00bb. It consists of emptying the liquid part and take it to\nanother tank, the hat is at the bottom of the first tub and immediately drop\nthe must before poured over the paste, with a large impact and allowing the\nbreak of the solid part. It is a technique for powerful extractions and is\nrarely used during fermentation<\/p>\n","protected":false},"excerpt":{"rendered":"
By Ferran Centelles Drinks Manager @ElBulliFoundationCollaborator @JancisRobinson How do the different type of soils in a wine tasting differ? One of the most recurrent in recent years and, is that, the conceptualization of \u00abminerality\u00bb is the most bucolic and romantic. A common thought is that a […]<\/p>\n","protected":false},"author":7,"featured_media":5964,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[113],"tags":[86,94,80,79,95],"yoast_head":"\nDiscover if you are also a 'supertaster' #WineLovers - BarcelonaByRoad.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/barcelonabyroad.com\/discover-if-you-are-also-a-supertaster-winelovers\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Discover if you are also a 'supertaster' #WineLovers - BarcelonaByRoad.com\" \/>\n<meta property=\"og:description\" content=\"By Ferran Centelles Drinks Manager @ElBulliFoundationCollaborator @JancisRobinson How do the different type of soils in a wine tasting differ? One of the most recurrent in recent years and, is that, the conceptualization of \u00abminerality\u00bb is the most bucolic and romantic. 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