‘A little goes a long way’ is an age-old adage many of us are familiar with. It stresses the need for appreciating smaller details and how they make up a better whole. It’s why my mother’s chai tea always tastes better than anything I could get in a cafe: there’s nothing quite like a dollop of love.
This mentality stretches far and wide, up to and including the wine industry. Unsurprising, as a mere year difference in the barrel can completely transform flavor notes and aroma. Viticulture, in particular, is rising as a subtle and extremely important touch-up to the winemaking process: it involves tiny changes in how vines interact with their environment, from sunlight exposure to leaf trimming. Even fruit thinning, an idea that can seem odd at a glance in a quantity-focused world, is considered paramount in creating robust, subtle flavors.
If you’re looking for a little more insight into the ever complex winemaking process, give this Forbes piece a look. It’s a little lengthy, but all the better for it. I’m walking away this afternoon with a whole new appreciation for how the little things add up.