food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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Wine: The Impact of Geography <strong>and</strong> Climate 51<br />
acceptable level of quality. The geography <strong>and</strong> climate impacts ripeness of <strong>wine</strong> grapes as<br />
well as flavors <strong>and</strong> type of fruit aromas in red <strong>and</strong> white <strong>wine</strong>s. For the purposes of <strong>wine</strong><br />
<strong>and</strong> <strong>food</strong> <strong>pairing</strong>, geography <strong>and</strong> climate can have a substantial impact on ripeness <strong>and</strong><br />
quality. The ripeness of the grape impacts sweetness levels, acidity levels, <strong>and</strong> alcohol levels.<br />
These issues can greatly influence <strong>wine</strong> <strong>and</strong> <strong>food</strong> selections for proper matching.<br />
While grapevines are adaptable to most well-drained soils, a number of factors impact<br />
the ultimate <strong>wine</strong> characteristics <strong>and</strong> <strong>wine</strong> quality. The amount <strong>and</strong> timing of moisture is an<br />
important factor, <strong>and</strong> the effects of wind <strong>and</strong> excessive sun can also be severe. Quality <strong>wine</strong><br />
grapes cannot be grown everywhere; generally they are grown between 30 <strong>and</strong> 50 latitude<br />
either above or below the equator. Latitudes nearer the poles would provide a too-limited<br />
growing season coupled with severe winter cold that would kill even dormant vines. Near<br />
the equator, it never becomes cold enough for the vines to have the dormant period that is<br />
needed for successful grape growing, <strong>and</strong> the high humidity can induce fungal diseases.<br />
Other limitations to grape growing include the local geography, pest prevalence, <strong>and</strong><br />
the weather. In many cases, grape growing can be extended outside the normal range using<br />
a variety of techniques. 9 In Quebec, Canada, the harsh winters can freeze the dormant vines,<br />
so an approach known as ‘‘hilling’’ is used, in which earth is banked over the roots of the<br />
grapevine to protect them during the winter. This technique is also used in Russia <strong>and</strong> parts<br />
of China. 10<br />
Climate is an important consideration in <strong>wine</strong> <strong>and</strong> <strong>food</strong> <strong>pairing</strong>. Climatic factors impact<br />
fruit ripeness, acidity level, alcohol level, tannin, <strong>and</strong> flavors. One method used to<br />
organize <strong>wine</strong> categories is to indicate whether a <strong>wine</strong> is from a cool, moderate, or warm<br />
zone. White <strong>wine</strong>s from cool growing regions can typically be described as having flavors<br />
of apples <strong>and</strong> pears (cool-climate tree fruits). Red <strong>wine</strong>s from cool climate zones have aromas<br />
<strong>and</strong> flavors that can be described as like those of cranberries, red currants, or red cherries.<br />
In moderate climate growing regions, the resulting flavors include citrus, peaches, apricots,<br />
nectarines, or melons for white <strong>wine</strong>s <strong>and</strong> black cherries, black currants, plums, or blueberries<br />
for red <strong>wine</strong>s. A warm climate area produces white <strong>wine</strong>s with tropical fruit flavors such<br />
as mangos, pineapple, papayas, guavas, or bananas. Warm-zone red <strong>wine</strong>s can take on flavors<br />
of dried <strong>and</strong> heavier fruits such as raisins, figs, or prunes. 11<br />
The <strong>wine</strong>maker’s notes may provide hints to a <strong>wine</strong>’s climate <strong>and</strong> style characteristics.<br />
These notes are often provided on the back of the <strong>wine</strong> label <strong>and</strong> may include a description<br />
of aromas, flavor characteristics, body, whether or not it has been aged in oak, <strong>and</strong> <strong>food</strong><br />
<strong>pairing</strong> suggestions. A description of black fruits in the <strong>wine</strong>’s aroma or flavor indicates that<br />
the <strong>wine</strong> was produced in a moderate climate zone; mention of red fruits indicates a cool<br />
zone. The cooler region’s fruit flavors may also suggest higher acidity <strong>and</strong> lower alcohol<br />
levels driven by less ripe fruits. Thus, all else being equal, <strong>wine</strong>s from cool zones will have<br />
a slightly tarter <strong>and</strong> lighter style than those from a warmer zone.<br />
In terms of overall quality, cooler climates are generally preferred to hot climates.<br />
Cool growing climates allow grapes to stay on the vines for a longer period while retaining<br />
desirable levels of acidity. Cool climates also allow <strong>wine</strong> grapes to develop needed complexity,<br />
which is further enhanced by aging the <strong>wine</strong>s sur lies. The term sur lies is French for ‘‘on<br />
the lees,’’ which refers to the gooey deposit of dead yeast at the bottom of the fermentation<br />
vessel. Aging new <strong>wine</strong> on the lees is thought to increase mouthfeel, texture, <strong>and</strong> complexity<br />
in the finished product.<br />
Warm-climate grapes have more definitive fruit flavors <strong>and</strong> are bolder in nature. The<br />
weakness of warmer-climate grapes is that they develop more quickly. This situation creates<br />
<strong>wine</strong>s with less complexity <strong>and</strong> lower acidity. 12<br />
The heat-summation method of classifying vineyard regions is a useful tool for comparing<br />
climate zones across different <strong>wine</strong> areas of the world. It is calculated on the basis of<br />
the total number of days when the average temperature (based on ten-year data) is greater<br />
than 50F. If a region’s average daily temperature was 70F, for instance, this would provide<br />
20 heat summation units (also called degree days) per day during the growing season (70 –<br />
50 20). The coldest regions that generally grow <strong>wine</strong> grapes have about 1,700 degree<br />
days, <strong>and</strong> the warmest have 5,200 degree days. 13