New Moon Rising - some more tasting notelets

You may wonder, dear imaginary reader, whether in the name of all pink elephants, my highly unscientific research into the vagaries of the Marie Thun calendar and the tasting performance of wine warrants such studious liver abuse, but, for the third consecutive day, I betook myself to mine local drinking den with notebook, pen, and a full set of tastebuds to record my vinous impressions.

I am not being overly (b)analytical about this, but I’ve noticed a few things so far. Weather is fundamental to the way we taste, in particular the quality of light and how warm (and humid) it is, and whether the pressure is high or low. Wines seem to taste “brighter” on bright days. Secondly, when you haven’t tasted or drunk wine for a period and then approach it again your tastebuds appear more responsive to acidity and tannin. After a couple of days back in the saddle I have begun to taste the front end of the wine as if I am unconsciously trying to extract more flavour from it. Is this a function of being in the trade, a form of palatal taster’s twitch? I will amplify both these observations on a future occasion.

Prosecco Frizzante, Casa Coste Piane
My aperitif of choice!  Tasted a touch richer than yesterday

Lambrusco Terre Verdiana, Cantina Ceci
Ripe cherries and blackberries, touch of cola, pleasing bitterness on the finish

Montlouis Minerale, Frantz Saumon
Golden colour, baked apples, frangipane, beautifully clean

In Cot We Trust, Thierry Puzelat
Inky red, juicy, plummy with a hint of chocolate

Bourgogne Rouge, Clos des Vignes du Maynes
Flaunting low sulphur credentials an intriguing Pinot revealing pomegranate, cranberry and delicate red fruit aromas as well as almonds and spice.

Jasnieres, Clos des Longues Vignes, Domaine Le Briseau
Apricot-hued Chenin with an intoxicating nose of honeydew and crystallised pineapple, richly textured with fruit compote flavours

Weather: Cloudy, but more humid than the previous. Breezy.
Element: Heat
Day tasted: An “in-between” day
Assessment: The wines were definitely rounder and the overall “edge” detected yesterday had dissipated.  The Montlouis, for example, seemed to have gained colour and filled out. The Bourgogne Rouge moved a lot in the glass. The Jasnières, whilst delicious, was unctuous and perhaps lacking some acidity, partly the result of a warm vintage, but also in tune with the other wines which displayed less precision than they sometimes do.
Personal note:  Having eaten and drunk a lot in the last few days I was particularly attuned to the weight (or alcohol) of the wine – as my palate was craving crispness and balancing acidity. With the memory of the previous day’s wines still fresh I was in a more comparative frame of mind.