new spoof techniques?

scottreiner

scottreiner

scott reiner
just tasted with michel gros. when i asked his prefered alc level, i recieved the following:

they choose not to chapitalize, instead they use an odd machine the likes of which i was previously unaware existed. 10% of the must is piped next to a warm supply of water which encourages evaporation, conecntrating the natural sugar.

wtf is this shit?
 
Perhaps something along these lines http://www.ft-tech.net/expertise/Wine/wine-juice.html ?

A bit more than a warm water supply perhaps but since it is used only on 10% of the must perhaps the really high brix levels achievable apparently without 'damage' might,when blended back, provide the right sugar level in total to meet their %ABV objective.

OTOH I thought 'global warming' had usually removed the need for chaptalisation and where that wasn't the case the readily available Reverse Osmosis machines could do the necessary.

In Bordeaux there is even talk of the RO and their Spinning Cone cousins being used for the opposite of their original purpose i.e. a la California
 
Is it done under vacuum? Vacuum evaporation seems to be a standard technique as an alternative to RO based on a quick google search.
 
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