I love to travel and discover exciting new wines from all over the world. Yet sometimes there are wonderful surprises to be found right under one’s very nose, without having to roam too far; this was my conclusion after attending the “Swiss Wine Tasting” in Zürich last week, where over 130 of Switzerland’s best producers were presenting their wines to the press and public.
Based on this tasting, the general quality of Swiss wines has never been higher. The combination of the deliciously fresh, fruity and intense 2016 white wines and ripe-fruited, structured, fuller bodied 2015 red wines delivered many memorable tasting experiences. What surprised – and delighted me – most were that several of my favourite wines were priced under CHF25/bottle. Switzerland has an image to the outsider as being expensive, but her wines are seriously starting to offer some good value!
I particularly appreciated the diversity of flavours that Swiss whites offer, and no Swiss grape offers more individual personality than the fresh, pure, peach and apricot-fruited Petite Arvine. Without exception I would happily drink this grape from 2016 from any of the producers in the Valais whose wines I tasted. Particularly outstanding examples came from Gerald Besse, Simon Maye and Anne-Catherine & Denis Mercier. Similar to Petite Arvine in flavour, but a little fuller and rounder in body, is Amigne de Vetroz. This is a truly Swiss grape varietal; of only 40 hectares planted in the world, 10 belong to Domaine Jean-René Germanier, whose 2016 is packed full of fruit and purity. Paien (aka Heida), which is planted at higher altitudes than other Swiss white grapes, delivers excellent freshness, clarity and intensity of flavour in 2016, and at very fair prices – St Jodern Kellerei’s Heida Visperterminen 2016 at around CHF20 is a fine example. Add to this the many crisp and mineral Chasselas from the lakeside slopes of Vaud (I particularly enjoyed Luc Massy’s Clos Du Boux Grand Cru from Lavaux at CHF18/bt) and an impressive selection of fresh and floral Pinot Blancs and nutty Pinot Gris from all over Switzerland, and one really does begin to appreciate just how varied and unique Switzerland’s white wines are.
As for the reds, there were several Syrahs and Cornalins which I enjoyed from the Valais (Simon Maye’s “basic” Syrah 2016 from 30 year old vines is superb at CHF24/bt), but THE revelation of this tasting were the great value Pinot Noirs of Neuchatel. The Drei Seen region around Neuchatel has limestone soils very similar to those of Burgundy, and in distance it really is not that far away from the hallowed home of Pinot Noir. I was stunned by the silky-smooth, densely fruited Pinot Noir Tradition 2016 of Caves du Chateau d’Auvernier – my best value red of the day at only CHF17/bt – whilst Domaine de La Maison Carrée’s Pinot Noir d’Hauterive 2015 at CHF22 was my top pick of all the Pinot Noirs I tasted. This domaine is farmed biodynamically and you can taste this in its extra level of minerality, precision and vibrancy.
You may realise from the above that my attentions at this tasting were focused rather more on Suisse Romande than Deutsche Schweiz, but I did discover one fabulous producer in Aargau who was previously unknown to me – Baumgartner Weinbau. His Pinots (Blanc, Gris and Noir) were all delicious at very affordable prices between CHF15-20.
Published on 10.09.17 – Schweiz am Sonntag
Luc Massy Epesses Clos du Boux Grand Cru, Vaud 2016 at CHF 22.00/75cl
La Maison Carrée, Pinot Noir d’Auvernier, Neuchatel 2015 at CHF 27.00/75cl
Fromm Malanser Pinot Gris, Graubünden 2016 at CHF27.00/75cl
The challenge of becoming a “Master” taster
This year’s Master of Wine exams have just taken place as usual in the first week of June, a time of year which for me brings back stressful memories!
In 3 days of tasting exams, prospective new Masters of Wine need to prove that they are highly accomplished wine tasters by tasting a total of 36 wines “blind”, and achieving an overall score over 70%. These exams are the culmination of many months of intense training of one’s nose and palate, just as a top athlete must train his body to achieve perfect performance in an Olympic games, or a trainee lawyer or accountant must hone his mental powers on the build up to his professional exams. Always at the back of one’s mind is the knowledge that only a very small percentage of students actually pass the tasting exams each year.
Contrary to what people may think, the MW student does not need to identify precisely each wine tasted. For wines from the world’s classic regions (Bordeaux, Burgundy, Rioja, Tuscany etc) they need to assess correctly the wine’s region of origin (eg Pauillac, Bordeaux), vintage and level of quality within that region (eg a 2ème Cru Classé retailing at around CHF120/bt.) But they are not expected to recognise that the wine is Chateau Ducru Beaucaillou, for example. For wines from all other wine producing regions, the key is to describe correctly each wine’s attributes, style, quality and ageing potential and then reach a logical and accurate conclusion as to its origin, grape varieties and approximate price.
So what are the benefits of learning to be a “Master taster”?
Most wine drinkers imagine it is to be able to identify any wine blind, so you can wow your friends/guests/customers forever more with your amazing tasting powers! But in reality, nobody can do this infallibly, however gifted they may be, and anyway, on its own this is not a skill which really adds that much value to the role of a wine merchant or wine sommelier when dealing with their customers.
The real benefit of the MW wine tasting training is that it gives you a rock-solid understanding of how to assess and judge a wine’s quality and value. In the end, it is the search for really good quality – at varying price points – which is the overriding goal of most wine lovers. The following are the key attributes one should consider when judging a wine’s quality:
1) The length of the finish or aftertaste once the wine is no longer in your mouth – the longer the better!
2) Its complexity – the number of different flavours and sensations a wine gives you is directly related to its complexity, and again, the more the better. For example a Grand Cru Burgundy should have significantly more complexity than a simple Bourgogne Rouge from the same producer.
3) The balance between the key components of the wine – its fruit and oak flavours, acidity, tannin and alcohol levels. No one component should stand out too obtrusively, and the more you have of each, the longer the potential life of that wine.
4) Its intensity and concentration of flavour – generally the higher the better.
5) Its sense of place and “minerality” – important in assessing the classic wines of the world, in particular Burgundy and the Mosel. Pinot Noir, Chardonnay and Riesling are the grapes which are capable of expressing their unique terroirs more vividly than any others.
Why not try the following 3 wines for yourself, which come from this year’s MW white wine tasting exam, and see if the above guidance helps you assess their quality!
Trimbach Muscat Réserve, Alsace, France 2014 CHF 17.50/75cl from www.cavedereve.ch
Pazo de Villarei Albarino, Rias Baixas, Spain 2014 CHF 18.00/75cl from www.vogelsangerweine.ch
Georges Vernay Condrieu, Coteau de Vernon, Rhône, France 2014 CHF 95.00/75cl from www.de.millesima.ch