By request: Huet alcohol/sugar/acid stat chart

B

Brad Kane

Brad Kane
I've amended my original post, which required more steps. Jeff Grossman was able to convert the pdf into a jpeg for me, so here it is.

Huetchart.jpg
 
yep, that le mont sec sure stuck out among the three at our 09 tasting.
Too bad there is no data for le mont and cdb demi-sec in 09, I'd be curious.
 
originally posted by SFJoe:
But where's the '80 LHL?
Click to expand...

What is a clinically "relevant difference" in acidity? Looking at that chart, the distribution is a rather tight one, while my perceived acidity is more variable. I know about the malic/tartaric ratio, but I wonder what a jnd is.

Which g/l measurement is this?
 
originally posted by SFJoe:
originally posted by Oliver McCrum:
Are the acids expressed in tartaric?
Click to expand...
Sulfuric, as is the French convention. Multiply by 1.5 to get tartaric.
Click to expand...

I was going to say they seemed awfully low for how many grams of RS they have, but given the multiplier effect, that makes a lot of sense.

I've never had any of the molleux Huet, but could you compare them to more high-toned German Auslase in terms of their general balance? I'm not trying to ask a dumb question here, just curious as to where they fall, as my experience in German off-dry wine is a lot more wide-ranging than Loire off-dry wine.

Tangentially, two big-time, hotshot sommeliers just tasted through 2010 German Aus/BA/TBAs and they were quoting TAs of 15-17g/l!
 
I've never had any of the molleux Huet, but could you compare them to more high-toned German Auslase in terms of their general balance?
Click to expand...
Such a big tent is this Wine Disorder. Of course you can draw many comparisons between Chenin and Riesling, in terms of range of style, wonderful complexity, aptitude for aging, and so on. For individual examples, namely Huet, and take your pick from Germany (Schaefer?), you could say perfect balance compares to perfect balance. But Vouvray, though lighter and more delicate than, say, Savennières, are still in a much different register from the Rieslings of Germany.
 
originally posted by Morgan Harris:

Tangentially, two big-time, hotshot sommeliers just tasted through 2010 German Aus/BA/TBAs and they were quoting TAs of 15-17g/l!
Click to expand...

and that's deacidified, most likely
 
originally posted by .sasha:
originally posted by Morgan Harris:

Tangentially, two big-time, hotshot sommeliers just tasted through 2010 German Aus/BA/TBAs and they were quoting TAs of 15-17g/l!
Click to expand...

and that's deacidified, most likely
Click to expand...

Not necessarily for BA/TBA (or Eiswein). That's pretty much way up there in my experience. I've had one eiswein that was over 16 g/l of acid from a recent, high acid vintage, but they were generally a lot lower.
 
You must log in or register to reply here.
Back
Top