Saina Nieminen
Saina Nieminen
Shelter Winery (Hans-Bert Espe und Silke Wolf) Blanc de Noir 2008 - Baden; 12% abv; 10g/l RS; 8,8g/l acidity; bottle #274 of 2698; 20
The great evolutionary biologist and philosopher of biology, Ernst Mayr, felt that the natural sciences for much of history have been plagued by Platonic essentialism. It is the idea, further developed by Aristotle, that all things had two properties, the accidental and the essential. The accidental properties can vary within its kind, but essential properties define what the kind is. So the essence is unchanging, immortal and not seen in the world - it exists in the realm of ideas.
Though a very influential idea (pun unintended), it is completely at odds with biology and linguistics. In the real world, we shouldn't be seeking the essence of a dog or the essence of the French language. They are ever-changing; there is nothing immutable about them.
IIRC it was another anti-essentialist philosopher with a strong background in biology, Daniel Dennett, who argued that people have evolved to become essentialists (it is a useful trait in every-day life: it's how we recognize a person as that person even when she has different expressions on her face or has a different hair-do...) even though, as with evolution and linguistics, it just doesn't make sense. I have tried to wean myself from this problematic philosophy and, indeed as some past threads have shown, at least in linguistics I have managed.
With wines, however, I find myself over and over again thinking in such Platonic terms. And it is hard not to, especially when such a wine as this still, white Pinot Noir comes my way and it turns out to have such aromatics as I hope to see in red Pinot Noir.
It is light as water, crisp and citrussy with a red, slightly spicy tone to the fruit - it has to me an obvious kinship with unspoofulated red Burgundy. It is crisp and has such high acidity that I don't sense the 10g/l RS: dry, mineral, refreshing and extremely moreish. So am I now sinning and essentializing? Is essentialism a vinous evil, too?
The great evolutionary biologist and philosopher of biology, Ernst Mayr, felt that the natural sciences for much of history have been plagued by Platonic essentialism. It is the idea, further developed by Aristotle, that all things had two properties, the accidental and the essential. The accidental properties can vary within its kind, but essential properties define what the kind is. So the essence is unchanging, immortal and not seen in the world - it exists in the realm of ideas.
Though a very influential idea (pun unintended), it is completely at odds with biology and linguistics. In the real world, we shouldn't be seeking the essence of a dog or the essence of the French language. They are ever-changing; there is nothing immutable about them.
IIRC it was another anti-essentialist philosopher with a strong background in biology, Daniel Dennett, who argued that people have evolved to become essentialists (it is a useful trait in every-day life: it's how we recognize a person as that person even when she has different expressions on her face or has a different hair-do...) even though, as with evolution and linguistics, it just doesn't make sense. I have tried to wean myself from this problematic philosophy and, indeed as some past threads have shown, at least in linguistics I have managed.
With wines, however, I find myself over and over again thinking in such Platonic terms. And it is hard not to, especially when such a wine as this still, white Pinot Noir comes my way and it turns out to have such aromatics as I hope to see in red Pinot Noir.