w w w. v w m m e d i a . c o m
M a r - A p r 2 015
|
V I N E YA R D & W I N E RY M A N A G E M E N T 5 5
tracks sensory data along with her
chemical analysis. "After all of the
years I've spent sampling, BSA
made it easy to transfer those skills
to my staff by breaking down the
process so they could grasp it very
quickly," she said.
At the onset of harvest last
A u g u s t , E g l a n t i n e C h a u f f o u r,
technical winemaker for Enartis
Vinquiry, led a morning-long train-
ing session on the use of BSA at
Paoletti Vineyards. The parallels
between the BSA technique that
Chauffour was teaching and the
analytical sensory evaluation of fin-
ished wine, a skill that is commonly
taught and often debated, reinforce
the benefits of using an accurate,
rigorous method of sensory evalu-
ation that limits personal variability
and allows for the deeper analysis
of a single sample and of a vineyard
over time.
A SYSTEMATIC APPROACH
According to Chauffour, by com-
bining a systematic approach to
sampling and tasting berries in
conjunction with chemical analy-
sis, winemakers can improve wine
quality and further reduce risk.
"When producers are making fine,
high-quality wine, they're always
chasing quality," she said. "With
the addition of this tool we can
Eglantine Chauffour of Enartis Vinquiry
leads training sessions for growers and
winemakers on the use of BSA.
