What I Eat, Drink, and Think: Vin d’Emotion

A vin d’émotion can often be boiled down to a few crucial factors. The producer is of course the key element: even the best terroirs can be ruined by a poor vigneron. The second element is the vegetal material itself: the clone, or the massal selection, is key. Some vines will naturally produce wine with more hedonistic energy; others – even in the hands of the best vigneron – are incapable of producing a true vin d’émotion. They can produce vins de soif at best. Add to this that some terroirs are more prone to producing energetic, vivid wines, and these factors show why you need to pick wines from the producers that understand the secrets of their vineyards.

The Winehog site and format is a bit limiting at times, as I have to prepare the article, then have my editor go through its language and factual content. This is – trust me – an important part of getting reasonable quality. My editor is a former vigneron and is important in the process – merci.

The issue is, however, that I sometimes have the urge to give shorter tips and comments, and I need them to be spontaneous. So we’re trying a new format here.

Yes, this is me! – Steen Öhman

Steen Öhman

The Winehog

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