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Weather and calendar effects on primeurs tasting
Jonathan Brittain, Wales:
I came across this comment from Justerini & Brooks today [07 apr]. "Before we comment on specifics, an important element of tasting primeurs has been brought to light this week, one which we were all aware of but which has never before been so clearly illustrated. Monday, Tuesday and today were bright, warm days of high pressure, while Wednesday was overcast and 10°C cooler; wines we tasted on Wednesday all showed higher, harsher tannins and blacker fruit compared to those we tasted on the other days. We don’t know whether this phenomenon relates to the wines or the human...
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