21 Aug 2012

Debra Meiburg MW Meets the Winemaker 135: Maria-Teresa Mascarello, Bartolo Mascarello

Debra catches up with Maria-Teresa Mascarello of Bartolo Mascarello a very small winery located in the Piedmont region of Italy, which produces one of Debra’s favourite Barolos. Maria-Teresa tells Debra how the tradition of her family’s winery is to stay small, discusses the volumes they produce, and how respecting the region’s unique grapes is so important in her winemaking philosophy.
They discuss when the best time to drink a top Barolo is, what types of aromas and characters to expect from young vs aged Barolo, and finally discuss the best food pairings for Barolo.

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14 Aug 2012

Debra Meiburg MW Meets the Winemaker 134: Alberto Arizu, Luigi Bosca

Debra chats with Alberto Arizu of Luigi Bosca winery, located in the Lujan de Cuyo area of Mendoza Valley, Argentina. They discuss the high altitude, microclimate and soil conditions of the region, along with the challenges of irrigation in Mendoza, which is essentially a desert. They go on to debate the “value for money” reputation of Argentinean wines, and why they are able to produce such affordable wines in relation to the rest of the world.

They discuss Alberto’s role with Wines of Argentina, the origins of the name of the winery, along with Alberto’s mum, who started her own winery nearby to Luigi Bosca.

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7 Aug 2012

Debra Meiburg MW Meets the Winemaker 133: Clemens Busch, Weingut Clemens Busch

Debra meets with Clemens Busch of Weingut Clemens Busch, located in the Mosel Valley, Germany. As a Riesling specialist, Clemens explains to Debra how the steep terracing of the vineyards and three different types of slate soil in the area contribute to making the Mosel Valley’s Riesling unique. They go onto to talk about how Riesling gets it aroma – a mix between the innate characteristics of the grape variety, the climatic conditions of the Mosel and the winemaking process.

Debra & Clemens discuss the 2009 vintage and end by talking about the organic philosophy of Weingut Clemens Busch.

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31 Jul 2012

Debra Meiburg MW Meets the Winemaker 132: Dr. Katharina Prüm, Weingut Joh. Jos. Prüm

Debra chats with Dr Katarina Prüm of Weingut Jos Joh Prüm, a renowned winery located in the Mosel Valley, Germany. They discuss what is so special about the unique sweet Mosel Rieslings, with Katarina explaining the pronounced acidity, slate minerality and the aromas deriving from a very long hang time characterizing these wines. Katarina tells Debra what effect the very long hang time and cool climate has on Mosel Valley grapes.

They go on to discuss which part of the winemaking process is the biggest challenge in creating great Riesling, what you can and cannot do to improve wine quality and what JJ Prüm’s ultimate winemaking philosophy is.

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24 Jul 2012

Debra Meiburg MW Meets the Winemaker 131: Nik Weis, Weingut St. Urbans-Hof

Continuing with the Riesling theme, Debra chats with Nik Weis about the Mosel valley and what it takes to produce a great Riesling there. For Nik, it comes down to minerality, acidity and mild sweetness. While it’s tricky to get the right ripeness levels, so that no single element sticks out awkwardly, the Mosel with its very high latitude (50 – further north than Champagne!) and generally cool climate gives the grapes their best shot.

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17 Jul 2012

Debra Meiburg MW Meets the Winemaker 130: Annegret Reh-Gartner, Reichsgraf von Kesselstatt

Debra meets with Annegret Reh-Gertner of Reichsgraf Von Kessellstatt, a winery located in the Mosel region, Germany. Annegret tells Debra what makes Mosel riesling so special, describing it as light, mineral driven and that it “dances on the palate like a beautiful ballerina”. She goes on to tell Debra about the challenges of global warming and how, so far, they have been the winners from the effects of global warming, experiencing great vintages every year (compared to the past, where two vintages per decade would be outstanding).

They discuss the longer ripening time required by riesling grapes in Mosel which leads to the strong aromas which characterise the wines, as well as the minerality and “saltiness” in the wine, and how the “struggles” the grape experiences ultimately gives it its “backbone”.

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