Interviews · Wine World

RODRIGO LAYTTE: ‘‘THERE ARE NO RECIPES IN WINEMAKING!’’

Welcome to the second part of the interview that I made with Rodrigo Laytte. If you still didn’t, please do read the first part of our interview.

Wine sector, is one of the most universal sectors in the world, with high rotation of the information among the countries along with the employees. But it is quite dangerous that one completely correct fact in one place may become completely wrong in the other place. So, I asked Rodrigo Laytte, who has a lot of experience in the wine sector in many different countries, his strategies and changing approaches in each place.

FullSizeRender

N: You have many experiences in viticulture and winemaking in different countries and regions. How do you change your approach to these depending on the location?

It is true that I have experiences in various countries and with different cultures. I can simply adapt to different cultures, because I had a tough experience when I left Chile to live in Austria which has a completely different culture and language from Chile. I think I have learned there how to adapt to different cultures. There I also had the chance to work with people from different countries; from Italy, India, Germany, Turkey etc. And I realized that the first thing to do is to keep your mind open and to be more flexible. Not close your mind with the things that you know and you believe that are true, but let the other people express themselves and try to really understand what they want to tell you. It is not easy to adapt to each culture and people but if you leave your mind open and listen to the people, you can finally do it, and of course along with language skills.

In case of wine and viticulture, also as the culture changes, the aim of production and the realities change, also the personnel. The most important thing in this case is also keeping the mind open, and never forgetting that there are no recipes in winemaking. There are only realities and as professionals our job is to adapt to these realities to reach an objective that we put (or put by people who we are working for). Always keeping an open mind and trying to make the best of the things that you have is the key. I think we had success in different places because as we arrived in Mexico or in Chile we did not repeat everything they are doing in France. In my opinion that is the first mistake it could have been made. Because, the realities are different and we should adapt to them, as I was telling previously.

On the other hand, the scientific base is very important. I have the advantage of my studies in Montpellier and Bordeaux and I always upgrade myself with the latest researches that are coming out, I am in contact with scientists and with the people who tries new things. It is important to nourish yourself with the new scientific information when there is a problem and try to solve it in the best possible way with all these. So, adaptation capacity and working without the recipes are the keys to work on different parts of the world.

2

Finally, never forget that to make good wine; the key is to know your vineyard, its climate, soil and all in all the terroir and the plant material. It is often believed that doing very well in oenology part, you can make very good wine. Of course the certain grapes can give a good wine but to make a real difference, the viticulture is the part that should be taken in account. In my opinion, enologist is the person who will help and accompany the grapes during their transformation of wine. It is not a job to change the grapes, but just to help them to express themselves in wine.

I am thankful to Rodrigo Laytte, for this interview that inspired me and made me realize a lot of things about wine sector and also life.

Cheers!

Wi.Nes

All images © 2016 by Nedret Neslihan IVIT. All rights reserved.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s