David does an interview for DeBierzo.com
David Motion, composer, wine merchant, 80s record producer, recording engineer, friend, foodie, child … as he describes himself. From the wine shop “The Winery” in London, David gives us his views on Bierzo and his years in the wine world. A true fan of wine, stubborn follower of biodynamics and well acquainted with our land.
David, you have a long career in music… is there something in common between music and wine?
People often say there must be a connection. They both have a sensual quality. There are certainly many musicians, composers and music producers involved in wine. Although I think making great wine is also a creative process, I would have to say there isn’t a direct link.
When did you discover Spanish wines?
In the early 1980s, Rioja was a big thing in my circle of friends. We brought several bottles on a barge trip we did with friends, including two recording engineers Trigger and Brian Pugsley. It was the red wine of choice for us then.
In the early 1990s I got into Ribera del Duero, then Sherry. Over the past 15 years I have visited many regions of Spain and always enjoy widening my knowledge of the places, people, wine and food.
And Bierzo´s?
I first tasted Bierzo ten years ago in a great Tapas bar in the Calle Cava Baja in Madrid.
Describe Bierzo.
Great Bierzo has a higher tone than many Spanish reds – more sense of fresh acidity. It has a purity and elegance, but in the case of Demencia, also weight and power.
What makes Mencia different?
It’s distinct from other Spanish red wines. I think it’s the fresher, higher tone that you would associate with a cooler climate. In my opinion it has more in common with Pinot Noir than Cabernet Sauvignon.
Would you dare to choose a music for Mencía?
No!
You are very focused on the biodynamic side of wine. Which is the differential value between biodynamic and other wines?
There are still plenty of great wines being made conventionally but, with biodynamic wines at their best, there’s a level of attention in the vineyard that seems to express itself as more finesse, more texture in the finished wine. In marginal climates like the Loire for example, there is a massive difference in quality between biodynamic and conventional wines.
What is the most important influence on wine tasting? (moon, human mood, atmosphere, just the wine…)
They are all inter-related!
What fits you best, White or Red?
No evening would be complete without both!
Bordeaux or Burgundy?
I am instinctively more attracted to Burgundy and have drunk more Burgundy over the past 25 years than Bordeaux, probably by a ratio of 9:1. Red Burgundy is all about sensual, bodily pleasure whereas red Bordeaux is something you could appreciate like a Cathedral or Mozart. More of a “head” thing maybe. That said, since turning 50, I have really increased my intake of Bordeaux. It has to be good though, and unfortunately they are expensive. I have been lucky enough to drink some great bottles. I have a great friend in LA who opened Chateau Margaux 1982 at his 60th birthday dinner. There was a ton of great wine open that night – great Burgundy and Californians – but I was blown away by the Margaux. It wasn’t showy, just effortless.
Young or aged? — we are still talking about wines —
Haha! Depends on the wine. As a rule I prefer aged but there is often a danger you can wait too long. Particularly for Burgundy…
Which type of wine is the best seller in your store?
Champagne followed by dry German Riesling and Burgundy.
Finally, Any “vaticination” or “prophecy” for the future of wine? Any new coming trend?
I think there will be a polarisation at two extremes.
Modern, clean, well-made wines for the main stream, made by oenologues and consultants – here I also include the globalised points-driven, extracted wines that all taste the same regardless of where they are from.
I think that some people will always search for something at the other end of the spectrum, something different, something unique, not always easy, something real and true. Elegant, subtle wines that reflect where they come from and don’t all taste the same.