A number of books have been published by Bullipedia on differing themes: drinks, cocktails, Nikkei cuisine, and others. For each title, Bullipedia has applied its Sapiens methodology. Following the successful publication of the first volume of Wine Sapiens titled “Wines. Viticulture and the contextualization of wine (Volume I)” the second volume is now available, titled “Wines. Winemaking and classifications (Volume II)”.
The academic definition of the term winemaking is: The fermentation of grape must, or the processing of grape juice into wine. A substance that is not wine is turned into wine in the process called winemaking. This definition seems impeccable, but is this process really so limited? Does it only take place in the fermentation room of a winery, or does it perhaps begin in the vineyard? Moreover, does the process continue in time once the wine has been bottled? Or even, conceptually, upon reflection on the end result?
The aim of this volume is to list and explain the different tools and techniques of winemaking, in a rigorous, systematic manner, all the while bearing in mind that winemaking is an activity with an artistic and emotional expression. We employ the Sapiens methodology to carry out this task, applying an innovative, creative and enlightening approach to a subject already in receipt of an abundant amount of literature.
The Sapiens method, created by Ferran Adrià and elBullifoundation, under the motto “Innovation through understanding”, consists of incorporating a holistic and comprehensive outlook to relate, contextualise, interpret, compare, identify, order and associate multidisciplinary data and knowledge.
In keeping with the preceding analysis, the final section of Vol. II focuses on wine classification, with a survey of the means used to organise and categorise a bottle of wine, giving practical examples. Although the list is not all-encompassing, many varied and engaging wines are included.
This allows us to appreciate and reflect upon what has been explained so far (including Vol. I). Moreover, it encourages a creative approach when faced with possible practical applications – in the restaurant sector, as well as in any other field – by demonstrating that wine can be much more than just “reds or whites”.
