Word: wineing
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FRUIT OF THE VINE FIRST IN A TWO-PART SERIES PART TWO: Wine, Academics Prove Good...
Eight bottles stood in a row, many with slightly tattered labels, the green glass turning inky the deep ruby of the wine. Here in the Harvard Observatory, Senior Lecturer on Astronomy David W. Latham is showing his colleagues and students some burgundies from his personal cellar. Latham, like other confessed oenophiles at Harvard, loves teaching everyone else what the fuss over good wine is all about...
...Wearing Timberlands with his slacks and tweed jacket, Latham circles the room, grinning boyishly as he pours small portions into each glass and chats about the nose or whether the wine is too young. “Are you on number 3 or number 4?” He picks up a different bottle from his row and swung around the room again...
Within the past decade, biodynamic farming has gone from a fringe movement to a fairly mainstream one, with products from milk to cosmetics now being produced via Steiner-inspired methods. But winemaking is where the practice has truly blossomed. Several high-end stores like New York City's Appellation Wine & Spirits have started devoting themselves solely to organic and biodynamic offerings, and sommeliers at restaurants across the country are creating wine lists that exclusively feature these ecologically sustainable wines. More important, some of the world's greatest vintners have signed on to the biodynamic craze, including Domaine Marcel Deiss...
...while organic wine might be good for the earth, is it any better for your palate than regular wine? Some biodynamic wines are definitely worth the slight bump up in price, like the citrusy Patianna Sauvignon Blanc or the Domaine de la Renjarde Ctes du Rhne Villages, with its earthy berry notes. "What you are tasting is that specific soil, that sun, those grapes," says acclaimed sommelier Sterling Roig. "These wines have an incredible purity about them." Which means that after swirling your glass, you should feel free to look down your nose while sniffing...