{"id":4145,"date":"2016-02-11T13:00:25","date_gmt":"2016-02-11T12:00:25","guid":{"rendered":"https:\/\/gramona.com\/?p=4145"},"modified":"2026-01-14T11:47:31","modified_gmt":"2026-01-14T10:47:31","slug":"el-enologo-y-el-cientifico","status":"publish","type":"post","link":"https:\/\/gramona.com\/es\/el-enologo-y-el-cientifico\/","title":{"rendered":"El En\u00f3logo y el cient\u00edfico"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 hundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-overflow:visible;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last fusion-column-no-min-height\" style=\"--awb-bg-size:cover;--awb-margin-bottom:0px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-1\"><p style=\"line-height: 18.0pt;\"><span style=\"font-family: 'Georgia','serif'; color: #333333;\">Corr\u00eda 1984 cuando un biso\u00f1o Jaume Gramona de 22 a\u00f1os reci\u00e9n graduado en Dijon, primera Facultad de Enolog\u00eda del mundo en la \u00e9poca con un departamento de Vinos Espumosos, llegaba a las puertas del CIVC de \u00c9pernay (Comit\u00e9 Interprofessionel des Vins de Champagne) para realizar sus primeras pr\u00e1cticas profesionales. Era el primer espa\u00f1ol en cruzar aquellas puertas con la idea de iniciarse en el mundo del espumoso. En realidad, Jaume proven\u00eda de una familia que llevaba m\u00e1s de cuatro generaciones de bodegueros y ya tres de cavistas, de un pa\u00eds, Espa\u00f1a, que carec\u00eda de ense\u00f1anza superior de enolog\u00eda y con una actividad acad\u00e9mica nula o nimia en cuanto a vinos espumosos.<\/span><\/p>\n<p style=\"line-height: 18.0pt; orphans: auto; text-align: start; widows: 1; -webkit-text-stroke-width: 0px; word-spacing: 0px;\"><span style=\"font-family: 'Georgia','serif'; color: #333333;\">Al reci\u00e9n llegado se le asign\u00f3 un tutor, Michel Valade, un joven microbi\u00f3logo que trabajaba en el laboratorio del Centro. Han pasado 30 a\u00f1os y la relaci\u00f3n entre el aprendiz de en\u00f3logo y el cient\u00edfico no s\u00f3lo se ha mantenido, sino que se ha convertido en la m\u00e1s s\u00f3lida de las amistades.<\/span><\/p>\n<p style=\"line-height: 18.0pt; orphans: auto; text-align: start; widows: 1; -webkit-text-stroke-width: 0px; word-spacing: 0px;\"><span style=\"font-family: 'Georgia','serif'; color: #333333;\">Mientras tanto, Michel se ha convertido en el Director T\u00e9cnico del CIVC, probablemente uno de los cargos cient\u00edficos m\u00e1s respetado en la Champagne, y Jaume Gramona, en el en\u00f3logo responsable t\u00e9cnico de la familia Gramona y, desde hace ya 25 a\u00f1os, en el profesor de Vinos Espumosos de la Facultad de Enolog\u00eda de la URV.<\/span><\/p>\n<p style=\"line-height: 18.0pt; orphans: auto; text-align: start; widows: 1; -webkit-text-stroke-width: 0px; word-spacing: 0px;\"><span style=\"font-family: 'Georgia','serif'; color: #333333;\">En un viaje reciente, uno de los anuales, de Jaume a la Champagne, en el que tuve la suerte de acompa\u00f1arle, pude disfrutar de la relaci\u00f3n entre el cient\u00edfico franc\u00e9s y el en\u00f3logo y profesor catal\u00e1n y entender algunas de las razones de Gramona y quiz\u00e1 del mundo de los espumosos en las \u00faltimas d\u00e9cadas.<\/span><\/p>\n<p style=\"line-height: 18.0pt; orphans: auto; text-align: start; widows: 1; -webkit-text-stroke-width: 0px; word-spacing: 0px;\"><span style=\"font-family: 'Georgia','serif'; color: #333333;\">Jaume lleva consigo una mezcla de herencia de 100 a\u00f1os de conocimientos vividos y aprendidos por nuestra familia, pocas veces contrastados cient\u00edficamente, que llamaremos \u201ctradici\u00f3n\u201d, su propia experiencia reciente de 30 a\u00f1os como elaborador contempor\u00e1neo, y otra experiencia \u201cte\u00f3rica\u201d surtida de 30 a\u00f1os de discusiones y conocimientos contrastados con los estudios cient\u00edficos de su amigo Michel en el CIVC. Probablemente Jaume sea uno de los en\u00f3logos de vinos espumosos m\u00e1s cercano, no siempre alineado, a los conocimientos y experimentos cient\u00edficos del m\u00e1ximo representante t\u00e9cnico de la<span class=\"apple-converted-space\"> C<\/span><em><span style=\"font-family: 'Georgia','serif';\">hampagne<\/span><\/em>.<\/span><\/p>\n<p style=\"line-height: 18.0pt; orphans: auto; text-align: start; widows: 1; -webkit-text-stroke-width: 0px; word-spacing: 0px;\"><span style=\"font-family: 'Georgia','serif'; color: #333333;\">En este viaje he disfrutado del enfrentamiento entre una mentalidad pragm\u00e1tica e ilusionada de Jaume practicante de la ecolog\u00eda y la biodin\u00e1mica, y un microbi\u00f3logo que s\u00f3lo atiende a resultados de evidencias cient\u00edficas y que, aun as\u00ed, nos ha acompa\u00f1ado a visitar y contrastar ideas con Selosse, Lahaye o Fleury. He tenido el privilegio de o\u00edrles discutir -y participar- sobre las consecuencias de la crianza con corcho y su correspondiente influencia en la calidad del espumoso. Un debate probablemente con dos de la personas con m\u00e1s conocimientos sobre el tema en el mundo del vino espumoso.<\/span><\/p>\n<p style=\"line-height: 18.0pt; orphans: auto; text-align: start; widows: 1; -webkit-text-stroke-width: 0px; word-spacing: 0px;\"><span style=\"font-family: 'Georgia','serif'; color: #333333;\">He entendido, despu\u00e9s de este paseo por la Champagne con \u00e9stos dos personajes, por qu\u00e9, quiz\u00e1s, los alumnos de la facultad de enolog\u00eda de la URV que atienden a las clases de vinos espumosos de Jaume Gramona, una buena parte hoy de los en\u00f3logos del mundo del cava, han estado tan cerca, desde que se ense\u00f1a en nuestro pa\u00eds esta asignatura, de los \u00faltimos estudios y conocimientos cient\u00edficos del mundo del vino espumoso, y se han beneficiado de un continuado intercambio de experiencias entre dos mundos aparentemente competidores, pero que, cuando se baja a la arena de los creadores de burbujas, es en realidad una hermandad de apasionados profesionales con distintas \u00f3pticas y experiencias que avanza de la mano hacia el futuro del vino espumoso.<\/span><\/p>\n<p>Xavier Gramona<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[72,1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - 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