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Kevin Roberts
Kevin Roberts
originally posted by MLipton:
originally posted by Kevin Roberts:
I like this. Perhaps we can market Wine Disorder brand VA neutralizer. Compressed air in a can, better yet, Nitrogen gas, (wouldn't want to actually be doing anything to the wine) guaranteed to help VA blow off of wine. Powered by nothing but positive mental attitude. This should be in the next 5 year plan, to be accomplished in no more than 7 years.
That sounds a lot like the Monster Spray we gave our son at age 3 when he was having scary dreams about monsters. Alas, VA is a bit more tangible than those monsters...
Mark Lipton
It all depends on how powerful your self-persuasion is.
"it doesn't seem as vinegary to me after the spray, how about you?"
originally posted by Thor:
Like all absolutism, including the one you're complaining about, wrong. They may be detrimental to the expression of terroir. Perhaps more often than not, but still: not always.they are detrimental to the expression of terroir
Since this is disorder, we can haggle semantics.
If it is detrimental in any case, then it can be said to be detrimental. It doesn't have to be always. My guess is more often than not.
originally posted by MLipton:
originally posted by Kevin Roberts:
I like this. Perhaps we can market Wine Disorder brand VA neutralizer. Compressed air in a can, better yet, Nitrogen gas, (wouldn't want to actually be doing anything to the wine) guaranteed to help VA blow off of wine. Powered by nothing but positive mental attitude. This should be in the next 5 year plan, to be accomplished in no more than 7 years.
That sounds a lot like the Monster Spray we gave our son at age 3 when he was having scary dreams about monsters. Alas, VA is a bit more tangible than those monsters...
Mark Lipton
Or the magic spray they give to soccer players to get them on the pitch again. I love that stuff.
So if they're reflective of terroir in any case, they can be said to be reflective of terroir?If it is detrimental in any case, then it can be said to be detrimental.
Got it.
originally posted by Thor:
So if they're reflective of terroir in any case, they can be said to be reflective of terroir?
Got it.
Nah.
U
Unknown
Guest
originally posted by Brzme:
originally posted by Ned Hoey:
< Volatiles should dissipate.
Ethyl acetate might if light but the real stuff (acetic acid) will never.
And the wine will remain tainted by the typical VA dryness and toughness if not balanced by something else than self-persuasion.
Thanks, it was my understanding as well, but then, self persuasion is needed when you buy a 150 euro bottle of peyra...
originally posted by Thor:
So if they're reflective of terroir in any case, they can be said to be reflective of terroir?
Got it.
I changed my mind. You win.
originally posted by Brzme:
originally posted by Ned Hoey:
< Volatiles should dissipate.
Ethyl acetate might if light but the real stuff (acetic acid) will never.
And the wine will remain tainted by the typical VA dryness and toughness if not balanced by something else than self-persuasion.
Where's the "alright already" emoticon?
Apparently this is a black or white thing with no degrees of variability. Doesn't all wine have some VA?
Isn't it only a problem above a certain point? Once the point of too much is reached, the wine is fucked, right? OK, but at those lower levels and as it approaches the fucked threshold, don't we have some gray there?
I've persuaded myself that there's a lot I don't know, so for the moment I'm keeping an open mind since
despite my best efforts I've been wrong before.
Ned,
My personnal experience is that if you get the ethyl acetate on the nose, then most of the time, the wine is fucked indeed. Drying finish and lack of complexity is associated to this level of VA in my mind.
Of course if the wine is a typical banananaspassionfragolapearapple carbonic stuff, then the level necessary to get the ethyl acetate is much higher than on a restrain schisty riesling.
BTW, I also noticed that I am much more VA tolerant after 1 magnum of raveneau, 2x75 cl vatan, 1 Rias Baixa Albario and a Mosel riesling. A good sans souffre after that always seems much cleaner.
VLM helped me discovering that very surprising chemical law very recently.
Qu'il en soit remerci. Amen
My personnal experience is that if you get the ethyl acetate on the nose, then most of the time, the wine is fucked indeed. Drying finish and lack of complexity is associated to this level of VA in my mind.
Of course if the wine is a typical banananaspassionfragolapearapple carbonic stuff, then the level necessary to get the ethyl acetate is much higher than on a restrain schisty riesling.
BTW, I also noticed that I am much more VA tolerant after 1 magnum of raveneau, 2x75 cl vatan, 1 Rias Baixa Albario and a Mosel riesling. A good sans souffre after that always seems much cleaner.
VLM helped me discovering that very surprising chemical law very recently.
Qu'il en soit remerci. Amen
originally posted by Brzme:
BTW, I also noticed that I am much more VA tolerant after 1 magnum of raveneau, 2x75 cl vatan, 1 Rias Baixa Albario and a Mosel riesling. A good sans souffre after that always seems much cleaner.
VLM helped me discovering that very surprising chemical law very recently.
Qu'il en soit remerci. Amen
Excellent recipe for self persuasion!