Autolysis

The decomposition of spent yeast cells after fermentation is complete. When a wine is left sur lie, or on the lees, it remains in contact with the spent yeasts that performed the fermentation. As the yeasts’ cell walls collapse, enzymes start to break down the cells themselves, producing mannoproteins and polysaccharides that are released into the wine. These impart an extra dimension of flavor, texture, viscosity, and complexity.

Which one of the following was not one of the original First Growths in the 1855 Classification of Bordeaux, France?

A. Château Margaux

B. Château Mouton-Rothschild

C. Château Lafite-Rothschild

D. Château Haut-Brion

E. Château Latour

Château Mouton-Rothschild was originally a Second Growth. But owner Baron Philippe de Rothschild petitioned the government for twenty years to have Château Mouton-Rothschild named a First Growth. In 1973, his hard work paid off, and his château was given the coveted status Premier Cru (First Growth). This classification system began when Napoléon III asked Bordeaux’s top château owners to rate their wines from best to worst for the Paris Universal Exhibition. They declined. The Bordeaux Chamber of Commerce became involved and ranked the wines on one quantitative measure: how much the wines sold for. This ranged from Premier Crus (First Growths) down to Fifth Growths. In the end, 61 châteaux were classified under the original 1855 Classification treatise —but there was one provision: it could never be revised. And, until Philippe de Rothschild came along, it wasn’t.

For wine lovers, the discovery of terroir is a breakthrough that cannot be unbroken. Once you’ve found it, you’ll seek it in all wines for the rest of your life.

—Patrick Comiskey,
from the Forward to the upcoming book Wine and Place by Tim Patterson and John Buechsenstein (UC Press)

Autolysis

Get WineSpeed