General Monthly Meeting
Red Wine - More Than Just a Vibrant Colour
Roger Harris, winemaker at Brindabella Hills Winery and
formerly of CSIRO,
and Professor Malcolm Allen, Charles Sturt University.
| Date: | Saturday, 2nd November, 2002 |
| Time: | 2:00 to 3:30 pm |
| Venue: | Target Theatre, Level 3, Powerhouse Museum, Harris Street Ultimo |
There will be light refreshments available after the presentations in the Members Lounge.
The colour, flavour, production and ageing of red wine are deeply shaped by the phenolic compounds, from the grapes, that are extracted into wine. Professor Allen's talk will explore some outcomes of this. It will focus on how phenolics change the balance of a wine's taste, how they redirect a winemaker's processing options, how they allow ageing to be an important and changing dimension for the wine, and how that dimension of ageing is beginning to be used, and even manipulated, in commercial production today. Roger Harris will address similar themes with a focus on the science of winemaking.
After a distinguished career in CSIRO, Roger Harris left the organization and became winemaker at Brindabella Hills Winery. His wealth of experience in winemaking is complemented by a thoroughly scientific approach to the art and has been responsible for a number of memorable vintages.
Malcolm Allen gained his PhD in Manchester, England, a city renowned for its University, and its miserable climate, of grey skies and endless drizzle. In 1971, he left Manchester for Canberra, began two years of antibiotic research at the Research School of Chemistry, at the Australian National University, and learnt the endless pleasure of Australia's sunshine, warmth and wide open spaces (all three are almost unknown in England). He then travelled to Arizona (Arizona State University, Tempe) to work in the field of cancer chemotherapy (and white-water raft the Colorado through the Grand Canyon) and then to Vancouver (University of British Columbia) to research on antifungal chemistry. Then returned to Australia in 1978 before moving to Wagga Wagga to begin the teaching of Wine Science, particularly wine chemistry, at Riverina College (as it was then). His task has been to link wine production with chemistry. His research has focussed on methoxypyrazine grape flavour compounds that contribute characteristic flavour, at parts per trillion (ng/L) levels to wines derived from Sauvignon blanc and Cabernet Sauvignon grapes.
by P.A. Williams
The November general meeting was a special event held at the Powerhouse Museum. This was the second joint meeting with the Friends of the Powerhouse. Karina Kelly chaired the meeting which featured two speakers, Roger Harris, winemaker at Brindabella Hills Winery and formerly of CSIRO, and Professor Malcolm Allen of Charles Sturt University. The attractive title Red Wine - More Than Just a Vibrant Colour attracted a large audience which included many Society members.
Roger Harris spoke of the significance of flavouring compounds in wines that are present at incredibly low levels, down to a few parts per trillion! These are critical for the making of top wines and give particular varieties their characteristic bouquet. Two types were mentioned specifically, Sauvignon blanc and Cabernet Sauvignon, for which pyrazine derivatives are most important. A tour through the effects of climate, geology and soil types on wine production was most illuminating. Winemaking methodology was discussed in terms of traditional methods versus the old ways.
Malcolm Allen discussed the effects of oxidation on wine and how this was to a certain extent desirable. The particular compounds that played a role in this process were introduced and "micro-oxidation" techniques were explored in terms of the complex chemistry of tannins and tannin-like substances. It turns out that complete modern seals are indeed preferable to cork and it was a surprise to hear during the afternoon that not all wines benefit from decanting prior to drinking.
Even more surprising was the idea introduced that men consistently underestimate the amount of wine they consume. Nevertheless, it was a comfort to be reassured that wine is beneficial to well-being as long as taken in moderation. Red wine in particular is recommended and your correspondent plans a New Year's resolution to follow the advice closely.
The joint meetings at the Powerhouse a clearly a huge success and the two talks were hugely enjoyed by the audience. A lively discussion followed and continued into the evening.