I’ve been going to wine bars for a sip or two after dinner lately and I noticed that there were several wine bars in Bordeaux that serve wine by glass through an enomatic wine dispenser apart from Max Bordeaux, which is a wine gallery near Grand Théâtre, not a bar, that offers wine tasting events. So I got the impression that it was in trend right now in Bordeaux, and then I came across wine caves with the same machines on my Burgundy tour and got to think about the technology in a different perspective. I hear that people love it or hate it, and I’m sure that there must be a controversy over the effect of argon gas on the taste of wine.
My journey into the secrets and myths of Bordeaux wine has led me to many things about wine, technical as well as political. I started to feel a bit puzzled, after the visit to St-Emilion last week and the encounters with sommeliers, about the business side of wine industry and the pure love and passion for wine. The more I discover about the politics and dirty deals going on in the wine industry, the less enthusiastic I become about studying. I’ve never been keen on St-Emilion from the beginning simply because it wasn’t complex or savoury for my taste. The wine tasting in St-Emilion last week and an agglomerated cork in Château Cardinal-Villemaurine Grand Cru Classé, 2009 St.Emilion assured me to steer clear of St-Emilion.