As I strolled through Jean-Pierre Wolff’s vineyard, I found myself asking, “what do turtles have to do with wine?” I pondered if the turtles emerged from their home to help with harvest, if the shelled creatures imparted a bit of nuance to the terroir of the vineyard.
In every wine region there is at least one wine that manages capture one’s personal impressions of that region—its colors, smells, and the energy of the place.
Little did I know, seven years ago, in 2005, when I sat down to prepare the petition to establish the new Wisconsin Ledge AVA for northeast Wisconsin, that I would end up with a 200-page document, over 100 exhibits, and just over 2500 hours of invested time.
“Tasting” wine, so-called, isn’t only about taste, about the wine’s flavors. It’s also about its color, aromas, temperature, and texture across our palate. Tasting wine requires us to tune into a mix of signals entering our sensorium, then make sense of the mess.