Another Reason to Drink Beaujolais

[Ian Fitzsimmons]

Superconductivity (scroll down to the second article).

 

[Oswaldo Costa]

Interesting. First I hear of Gamay having more tartaric acid than others, but may well be.

 

[SFJoe]

originally posted by Oswaldo Costa:
Interesting. First I hear of Gamay having more tartaric acid than others, but may well be.

2009 in Beaujolais?

I imagine this says more about the low-acid mass market commercial appeal of the other wines in the sample.

 

[Steve Edmunds]

Gamay does, indeed, have more; in my first couple of vintages working with Gamay it was a bit confusing to try to hone in on ripeness, because the acidity was so much higher at the point at which the flavors in the grapes had begun to get focussed. ( And it clearly wasn't malic acid, since, after the malolactic fermentation, there was little appreciable difference in acidity perceived.)

 

[SFJoe]

originally posted by Steve Edmunds:
Gamay does, indeed, have more; in my first couple of vintages working with Gamay it was a bit confusing to try to hone in on ripeness, because the acidity was so much higher at the point at which the flavors in the grapes had begun to get focussed. ( And it clearly wasn't malic acid, since, after the malolactic fermentation, there was little appreciable difference in acidity perceived.)

So higher TA even with higher pH vintages?

 

[Steve Edmunds]

haven't had any higher pH vintages, Joe; if the farming is done right, it seems unlikely in the sites involved.

 

[MLipton]

Cool, Ian! Thanks for the link. I'd guess that those researchers will now look into the other carboxylic acids found in red wine. Malic, as Steve says, makes little sense, but lactic would be the other logical choice. Tartrate is a known ligand for transition metals, so no great shocker that it could change the structure of the material.

Mark Lipton

 

[Ian Fitzsimmons]

Le Monde stirs the pot.

Hope abounds that Celce's peregrinations will carry him to the pictured spa Hakone Yunessun - practically the same image that forms in my mind, by the way, when I read accounts of the lavish bacchanals occasionally staged by our New York brethren.

 

[Bob Parsons Alberta]

Here is one wine that makes me enjoy Beau-jolly!

TN: 2009 Domaine Manoir du Carra Fleurie.

First time I have come across this winery but seems to have quite a track record in Europe. Father and son operation, 50 yr old vines, semi-carbonic maceration, aged in foudres four months.

$26 Cdn, 13% alc, good natural cork, served slight chilled. Medium depth of color, light purple rim.
Floral violets on the nose with some spice and plenty of red berries. Still has some tannins, needs food as finish is tad astringent. Think needs more time here, say a year, but balance is good and gamay for sure. Good fruit, cherry and red berry, a pleasant offering overall. Will be even better when it rounds out.

 

[Bob Parsons Alberta]

Here is one wine that makes me enjoy Beau-jolly!

TN: 2009 Domaine Manoir du Carra Fleurie.

First time I have come across this winery but seems to have quite a track record in Europe. Father and son operation, 50 yr old vines, semi-carbonic maceration, aged in foudres four months.

$26 Cdn, 13% alc, good natural cork, served slight chilled. Medium depth of color, light purple rim.
Floral violets on the nose with some spice and plenty of red berries. Still has some tannins, needs food as finish is tad astringent. Think needs more time here, say a year, but balance is good and gamay for sure. Good fruit, cherry and red berry, a pleasant offering overall. Will be even better when it rounds out.