Coulée de Serrant down the drain

[Brad Kane]

originally posted by SFJoe:
I think of apples as an oxidative note in chenin.

Though I'd distinguish between baked apples, oxidative and green apples, not, imho.

 

[SFJoe]

originally posted by Brad Kane:

originally posted by SFJoe:
I think of apples as an oxidative note in chenin.

Though I'd distinguish between baked apples, oxidative and green apples, not, imho.

As always, Bradley, you are your own lexicographer, but you will find that others see it differently. I think you trace a concentration curve--green is a lower concentration, baked a higher range.

Or consider: http://en.wikipedia.org/wiki/Wine_fault#Acetaldehyde

 

[Brad Kane]

originally posted by SFJoe:

originally posted by Brad Kane:

originally posted by SFJoe:
I think of apples as an oxidative note in chenin.

Though I'd distinguish between baked apples, oxidative and green apples, not, imho.

As always, Bradley, you are your own lexicographer, but you will find that others see it differently. I think you trace a concentration curve--green is a lower concentration, baked a higher range.

Or consider: http://en.wikipedia.org/wiki/Wine_fault#Acetaldehyde

Personally, I would trace it to malic acid in less ripe grapes.

 

[SFJoe]

originally posted by Brad Kane:


Personally, I would trace it to malic acid in less ripe grapes.

You should try smelling pure malic acid sometime.