You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Dissed by Pegau
- Thread starter Oswaldo Costa
- Start date
Levi Dalton
Levi Dalton
originally posted by Brézème:
By the way, Marco De Bartoli in Sicilia has a home strain of native yeasts that ferment up to 18% of alcohol. Without innoculation.
Not anymore he doesn't, his having left the earthly possesions behind.
But you just answered for me how those wines can be 18% without fortification, which is something I've wondered about, and appreciate your explaining.
Kevin Roberts
Kevin Roberts
originally posted by SFJoe:
Follow the link down to 11/18:originally posted by Brézème:
Joe, do you still have that link to a masterpiece from the Mollydooker guy using small fractionned amounts of SO2 during alcoholic fermentation in order to induce yeasts to produce glycerol instead of alcool? I heard they use this kind of trick too in Chateauneuf ( and Cote Rotie...) these days.
Loading…
barrelmonkeys.blogspot.com
Sparky Marquis is one of the Mythbusters?
Matt Latuchie
Matt Latuchie
originally posted by SFJoe:
Follow the link down to 11/18:originally posted by Brézème:
Joe, do you still have that link to a masterpiece from the Mollydooker guy using small fractionned amounts of SO2 during alcoholic fermentation in order to induce yeasts to produce glycerol instead of alcool? I heard they use this kind of trick too in Chateauneuf ( and Cote Rotie...) these days.
Loading…
barrelmonkeys.blogspot.com
If you're ever up in Portland, Maine I recommend getting in touch with Rajiv to taste some wine.
Oswaldo Costa
Oswaldo Costa
originally posted by Yixin:
I wonder why you didn't ask for the lowest scoring wine, Oswaldo, as that might have been a better proxy than alcohol?
Yup, shudda.
Vincent Fritzsche
Vincent Fritzsche
originally posted by Oswaldo Costa:
originally posted by Yixin:
I wonder why you didn't ask for the lowest scoring wine, Oswaldo, as that might have been a better proxy than alcohol?
Yup, shudda.
What's funny is that you sort of did. The lowest alcohol was undoubtedly 2002. And the tasting room guy got that you'd probably prefer it. I'm sure it's the lowest pointed wine in the cellar in many years. So it goes.
Vincent Fritzsche
Vincent Fritzsche
I had many wine epiphanies, but one of my favorites was on a day trip to Chateauneuf in 1994. I wandered around town aware of a few producers but largely ignorant. Then here was Pegau. I'd never heard of it. I go in and taste. A kind lady behind the counter seems to find a mid-20-something American interested in the wine a bit unusual. I speak in broken French asking about the grapes and vinification, saying I worked with a wine shop in California (I didn't, but one allowed me to sneak into some tastings in SF by dropping their name...thank you Don Pozo). The kind woman perks up and says, you should try the 1988 blanc. Robert Parker apparently scored it well. Probably 90 points back then, pre-inflationary points of course. She goes in the back and brings out the bottle. Opens it, pours some for me, and I can still taste it. Classic white Chateauneuf, already with a few years age. So I've never forgotten Pegau and over the years I haven't noticed much change, aside from the weather. And pricing. And difficulty finding it. I have a soft spot for the large-scaled wines of this area. They aren't to my taste quite like they once were, but I'm fine drinking relatively high alcohol wines from this region. "Good" anything is usually good. Pegau to me is good. I don't care how many people share that opinion.
Bad day for the Mollydooker guy:originally posted by Brézème:
the Mollydooker guy
Loading…
www.msnbc.msn.com
Oswaldo Costa
Oswaldo Costa
Wow, dissed by a forklift.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Brézème:
"les vignerons doivent apprendre à accepter leurs vins tel qu'ils sont, et non tel qu'ils voudraient qu'ils soient" Jules Chauvet.
The vintners' acceptance would be eased if the wine drinkers could do the same. I think maybe we cherry-pick too much. Might be as well to be loyal year-to-year to wines from a few makers, finding the best foods and social situations we can for the qualities of each vintage.