Comparing the Evolution of Wine to Human Development
Opinion Advocates for ideas and draws conclusions based on the author/producer’s interpretation of facts and data.
There are very few things in life that are not in a constant state of change.
Our lives are in perpetual motion as we traverse through numerous life passages, at times in total control of our destiny and at other times seemingly at the mercy of the whim of greater forces.
I was ruminating on this recently as I was savoring a 25-year-old glass of an exceptionally fine California Cabernet Sauvignon. I’ve often stated that wine is one of the few products in nature that changes its physical character and composition in a manner that is somewhat aligned with human development.
As a living, breathing organism, a fine wine’s life cycle can span a long period, as it evolves from a basic fruit juice to a complex, nuanced embodiment of the influence of its maker. This evolution in a bottle, if you will, takes place with varying results. Just as human development is impacted by an individual’s history and environment, so too is it with wine.
Certain wines reach their peak early in their life cycle, rarely to improve, while others have an intrinsic potential that evolves and blossoms over time. In many ways this is similar to the developmental stages of a child, who 1) is born into the world with the imprint of his or her genealogy, 2) is nurtured in unique familial surroundings and 3) ultimately matures as a unique representation of his or her upbringing. Or, to quote a line from a William Wordsworth poem, “child is father of the man.”
With wine, there are certain aspects of winemaking that affect each stage of its life cycle.
One winemaker will nurture a wine, intending it to mature at an early age, with minimal intervention, releasing the wine into the market to be evaluated on its own merits.
Another winemaker will painstakingly coddle a wine in its youth, intending for the bottled wine to evolve continuously, not achieving its true expression for decades. So, too, with human development.
What are the physical attributes of a bottled wine that allow for such diversity in the end product? What is the physiological process a wine undergoes in a bottle that determines its level of maturity and superiority? In some respects, they parallel human development.
There are four basic components of wine, each present in varying degrees and exerting varying influences: tannins, acidity, taste and alcohol. The combination of each of these determines the final style and life cycle of wine.
Tannins provide longevity.
Somewhat harsh and unrefined at first, over time they soften and add a strong backbone and character to wine. Certain winemakers avoid tannins in order to produce a fresh wine that may be enjoyed in its youth. Others seek out high levels of tannins, which may initially be harsh tasting, but will soften over time and add complexity, sophistication and longevity to a wine. So too with human development.
The level of acidity and 3. the taste (fruit) in a wine.
These factors will determine its balance. Too little acidity and the wine may be lush but without any distinction. Too much and the end product may be acerbic and off-putting. As a wine matures, its acidity softens and its taste declines, so that the end result may be either a bland wine or a well-balanced, nuanced product with deep-rooted complexity. Each winemaker seeks the ideal balance. At times this is immediately evident; other times it may be years before such balance is achieved. So, too, with human development.
The level of alcohol.
This remains constant throughout the life of a wine. Early on, it may be evident as a harsh and unbalanced wine. As a wine matures, the alcohol will tend to mellow the overall character of the wine, making it more approachable and pleasant. So, too, with human development.
Just as we observe our fellow humans as they age and mature, developing our own perception of their personality and character, so, too, with wine. But don’t overthink either. Appreciate and enjoy them for what they are – products of their environments, for better or worse.
Nick Antonaccio is a 45-year Pleasantville resident. For over 25 years, he has conducted wine tastings and lectures. Nick is a member and program director of the Wine Media Guild of wine journalists. He also offers personalized wine tastings and wine travel services. Nick’s credo: continuous experimenting results in instinctive behavior. You can reach him at nantonaccio@theexaminernews.com or on Twitter @sharingwine.
