Vin Jaune

The real expert in the subject of Jerez is, of course, Jesús Barquín. He could go deeper in the subject, but here are some impressions after several tastings of sherry versus jura, two categories we both love.

Main differences come in all sorts of ways: acidity (much higher in Jura), grapes (palomino - savagnin); alcohol levels and fortification; glycerin; wood treatment and raising (soleras - barrel aging and evaporation; lack of / oxidation; climate (hot - cold); soils, etc. In fact, the only coincidence is the flor. The wines could be no more different from each other...which is great
 
originally posted by VLM:
originally posted by Arnt Egil Nordlien:
There's a lot of gray areas in Jerez.

Re: Glycerin: Come to think of it. Vernaccia di Oristano is perhaps the type of wine with the highest content of glycerin. Yet it has also been aged under a veil of flor.
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No shit. So only some types of flor metabolize glycerin?

WTF? Joe? Mark?
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Sure, why not? I'd hazard that glycerol metabolism is an adaptation by the yeast, so one strain could have it and another not.

Sent from a fucking iPhone
Mark Lipton
 
originally posted by MLipton:
originally posted by VLM:
originally posted by Arnt Egil Nordlien:
There's a lot of gray areas in Jerez.

Re: Glycerin: Come to think of it. Vernaccia di Oristano is perhaps the type of wine with the highest content of glycerin. Yet it has also been aged under a veil of flor.
Click to expand...

No shit. So only some types of flor metabolize glycerin?

WTF? Joe? Mark?
Click to expand...

Sure, why not? I'd hazard that glycerol metabolism is an adaptation by the yeast, so one strain could have it and another not.

Sent from a fucking iPhone
Mark Lipton
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Shitty answer. If I could redact your tenure, I would.
 
originally posted by Joe Dressner:
Too much analysis.

Overnoy ouillé and vin jaune have more elegance and depth than any others I have enjoyed. It is a personal, tasting and gustatory judgement, not a quantitative one.
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Fuck you old man. If you can't measure it, it doesn't exist.

I have not had the Sherrys that André Tamers imports. I can only hope that they reflect a distinct terroir.
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Stop your campaign of hate!

BTW, my parents say hello. My dad and his CIA buddies have been keeping an eye on you.
 
originally posted by Ignacio Villalgordo:
The real expert in the subject of Jerez is, of course, Jesús Barquín. He could go deeper in the subject, but here are some impressions after several tastings of sherry versus jura, two categories we both love.

Main differences come in all sorts of ways: acidity (much higher in Jura), grapes (palomino - savagnin); alcohol levels and fortification; glycerin; wood treatment and raising (soleras - barrel aging and evaporation; lack of / oxidation; climate (hot - cold); soils, etc. In fact, the only coincidence is the flor. The wines could be no more different from each other...which is great
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Thanks for the info Ignacio. While in Jerez, I was told that there were several scientific studies of flor being undertaken at the university in Seville. Do you or Jesus know anything about these?

I do disagree with your last statement. Precisely because they are raised under flor makes them more similar than two wines from such disparate places have any right to be.

But not the same experience at all, as Joe Dressner has pointed out. There is no Compte in Jerez. Jamon, fried shark, yes.
 
originally posted by VLM:

There is no Compte in Jerez. Jamon, fried shark, yes.
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And in Sanlucar at Casa Bigote, they have small langoustines or perhaps shrimp of unusual size that I can only dream of having again. Tears to your eyes good with a chilled manzanilla. Yes, there is fantastic fish and other seafood - but did I mention the shrimp? I think going back should be on my bucket list.
 
In our repeated tastings in Spain, Ganevat has been trouncing the opposition. But - what do we know?
 
originally posted by Mike Klein:
originally posted by VLM:

There is no Compte in Jerez. Jamon, fried shark, yes.
Click to expand...

And in Sanlucar at Casa Bigote, they have small langoustines or perhaps shrimp of unusual size that I can only dream of having again. Tears to your eyes good with a chilled manzanilla. Yes, there is fantastic fish and other seafood - but did I mention the shrimp? I think going back should be on my bucket list.
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Unfortunately, my shrimp allergy went anaphylactic last November, so no more shrimp for me.
 
originally posted by Sharon Bowman:
On that noteJesús Barquín (of Equipo Navazos) is writing a book on sherry with Peter Liem.
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I know, looking forward to it. I hope they include some time on the science of flor.
 
Great line on "Wait, Wait, Don't Tell Me..." this weekend: "Since I found out about the tracking function, I've been FedExing my iPhone to exotic locations so it looks like I have a cooler life."
 
originally posted by VLM:
originally posted by Sharon Bowman:
On that noteJesús Barquín (of Equipo Navazos) is writing a book on sherry with Peter Liem.
Click to expand...

I know, looking forward to it. I hope they include some time on the science of flor.
Click to expand...
Which will arrive first Sharon's post on the Jura or the book?
 
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