I have now used Vin d’émotion for five years, and it’s clear to me that this evaluation method is more correct and even simpler than the traditional 50-100 point Parker scale.
It has worked very well, but so far, I have failed to provide a clear and simple explanation of the link between phenolic ripeness and Vin d’émotion … i.e. explain that phenolic ripeness is the central and main driver of the Vin d’émotion feeling.
This is the last and core element that will make Vin d’émotion easier to understand … the logic and the simplicity of the sensation of feeling the emotional quality of wine.
The basics of Vin d’émotion
To have emotional qualities in a wine, it needs to be basically sound … good balance, good acidity and pH, all the usual measuring points should look good … as a baseline.
We all know them … wines with good numbers and data … that somehow fail to give you the Vin d’émotion grace and satisfaction … as they don’t have the energy and glow of a great Vin d’émotion. You don’t feel the need for another glass, the yearning is simply not there.
Perfect phenolics give you a Vin d’émotion
Only when the phenolic ripeness is perfect, can you have the chance to achieve a true Vin d’émotion. It will have the effortlessness, the energy and the vividness to give you the beauty that will offer you an experience with tension … frais et léger.
When you taste it, you are sold … and while you are enjoying the beauty and delicacy, you are already exploring the possibility of getting another bottle – frais et léger.
The world is rarely perfect
To be honest, the world is rarely perfect, and not all wines are vin d’émotion, but it is, nevertheless, extremely important to understand phenolic ripeness – to better navigate the Burgundian waters – and find the next vin d’émotion.
To do this, one has to treat the whites and the reds separately, but in reality, many of the symptoms are the same.
So, here is a short guide to understand why under- or overripe phenolics will ruin your chances of getting the true experience of a Vin d’émotion.
The phenolics of white wines
Underripe phenolics white
Underripe whites will have a steely character with no playfulness in the acidity. The fruit is quite monolithic, with few different fruit notes spicing up things. The acidity will appear very good, but one-dimensional and steely … not adding any playfulness.
Overripe phenolics white
The overripe phenolics in the whites will give some yellow fruit … slightly mellow and lacking the vibrancy you are seeking … and as the ripeness increases, the weight and fruit density increase. Taking the ripeness a few degrees too high comes at a high penalty. The taste of canned pear and grape seeds … hazelnuts can even appear in young wines.
The phenolics of red wines
Underripe phenolics red
The reds also have a slightly monolithic note when the phenolics are underripe. Cherry notes with cherry stones are often setting the scene … correct but not seductive. The wines are more strict than effortless and not as charming as a vin d’emotion should be. The acidity will also appear very good, but one-dimensional … not adding any playfulness.
Overripe Phenolics red
The price of overripe phenolics is primarily a lack of freshness and energy. It feels like the acidity is lacking a gear, and the fruit becomes denser and mellower. As the feeling of freshness decreases, the joy and drinkability disappear.
Understand the phenolics
The phenolics can give you important info about the wines … the ripeness, why you don’t find the ultimate pleasure in the wine.
Tasting many wines has shown me that many wines suffer from imperfect ripeness of the phenolics … and this is sad and a waste … some would even say slobby.
- A true vin d’émotion – a Burgundy of passion
- A truly hedonistic wine – lively and enjoyable
- A vivacious wine for pure indulgance
- A potential vin d´émotion - frais et léger