We’re having such a lovely summer this year in Napa Valley. Our days have been made up of comfortably warm daytime temperatures followed by chilly, foggy nights with the occasional brief blast of heat, so far, which happens to be the formula for an excellent Napa Valley vintage!
Marty wrote in to ask about frequent references I make to warm vs. cool-climate wine and this is a great time of year to talk about it, although the real story can’t be written until harvest is over, hopefully by Halloween.
If you like to garden, you know how seasonal temperatures affect the ripening pattern of your fruit and vegetables. Imagine trying to ripen tomatoes on your patio if you live San Francisco, where it’s foggy daily, in the summertime, and temperatures rarely rise above 65F. Those are going to be some tart, green tomatoes, right? The same thing applies to grapes. They start out with high levels of acid, low levels of sugar, and vegetative flavors. As the weeks go by they gain fruitiness and sweetness, and the acid decreases, provided they get enough heat and sun. So, depending upon where they’re grown they’ll ripen slowly or quickly and end up tasting more or less ripe since the level of sugar and acidity is affected. Continue reading