A Charming Loire Gamay

S

Saina Nieminen

Saina Nieminen
Domaine Les Hautes Nolles (Serge Batard) Gamay 2007 Vin de Pays du Jardin de la France 12% abv; 14,58

Sometimes a wine touches all the right spots in the brain's pleasure center. It is especially nice when the wine is moderately priced.

I made a pot of something slightly resembling coq au vin and opened up this Gamay with it:

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Raspberries, cherries and rocks, ripe fruit but no sign (gladly) of any scents like banana or bubblegum that are associated with the Lalvin yeast. Low alcohol but ripe fruit, crunchy structure, good acidity (though very low according to the technical sheet: only 4,9g/l). The combination of fun and pure Gamay fruit and rocks make this an irresistible drink with a huge evaporation rate. Lovely!
 
Low alcohol but ripe fruit, crunchy structure, good acidity (though very low according to the technical sheet: only 4,9g/l).
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You should trust your palate. 5 grams of t.a. in France is worth 7.5 in Germany or Italy. Different currency, as discussed elsewhere.
 
originally posted by Yixin:
Total acidityJoe - care to refresh memories? Total titratable (is that even a word?) vs. ??
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I'm not Joe, nor do I play him on TV, but I believe that the difference lies in the acid standard used. In France, I believe that they report TA as equivalents of sulfuric acid, whereas elsewhere its as equivalents of tartaric acid. I'll leave off with the chemgeekery there.

Mark Lipton
 
IOW, they pretend in France that all the acid in the wine is sulfuric, while in many other places they pretend that it is all tartaric. Tartaric acid is 50% heavier than sulfuric acid per acidic proton, so the numbers come out smaller in France.
 
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