Europe has seen a particularly small and difficult harvest this year and as picking ceases with the cold weather, with the exception of very late harvest and/or ice wines, the numbers are becoming a reality.
Most recently, the Loire released their report stating much of the same thing. A cold, wet spring followed by a hot summer and then equally wet fall which caused unwanted rot. The silver lining? There is some really good juice coming out of the area.
The fact is, a lot of the grapes couldn’t fully ripen leading to low alcohol levels of 10.5% or 11%, and acidity is quite a deal higher than normal. Chaptilization, the addition of sugar to raise alcohol levels, is allowed in the Loire in colder years and this year, many producers have made the decision to do so. To lower the acidity, it’s likely partial malolactic fermentation will also take place. It’s interesting that in the talks of global warming and the issue of wines being higher in alcohol in many parts of the world, others are struggling to meet expected alcohol levels.
However, small harvests and difficulties didn’t stop the winemakers from producing quality juice. The biggest issue is the size of the vintage which winemakers can only hope is remedied in 2014. Last year’s harvest left winemakers with less wine and thus less dollars as well.
We will see how time plays out.
The Loire is one of France’s most varied wine regions and home to some rather underrated grapes. Whilst most consumers are now familiar with Muscadet and Sancerre, said to be the ultimate oyster wines, there are many other gems. Quality Chenin Blanc from Vouvray, Sauvignon Blanc from Pouilly Fume and Touraine also round out the region’s offerings… there is also some Pinot Noir noted more for its delicacy than anything else… far different than other regions in France. It’s gaining in popularity so the general recommendation would be to get in on the ground floor, particularly while yields are down. Look for examples from Bourgueil or Menetou Salon.
