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.
question for the scientists here (or anyone who knows the answer)
- Thread starter maureen
- Start date
originally posted by maureen:
question for the scientists here (or anyone who knows the answer)Why are bottles of german riesling prone to leakage, even when they haven't been exposed to heat?
Higher fills?
Mark Lipton
Tom Glasgow
Thomas W Glasgow
Sugar wants to be free.
Sharon Bowman
Sharon Bowman
Because riesling is a defective grape?
Ian Fitzsimmons
Ian Fitzsimmons
Doesn't get much more scientific than that!
robert ames
robert ames
they're often bottled with a bit of dissolved co2. ever notice how (especially) mosel rieslings will coat the surface of the glass with a fine bead? this positive pressure means that any compromise in the seal will result in a leak. not sure the reason(s) they are bottled that way, but for one it will assure no air getting into the bottle.
Oswaldo Costa
Oswaldo Costa
Rieslings bottled with a bit of dissolved CO2 are the only kind Sharon likes.
Kay Bixler
Kay Bixler
Wines with residual sugar just seem to leak. I have no idea why this is. The only weeping bottles in my cold, damp cellar are Port and sweet Vouvray.
originally posted by robert ames:
they're often bottled with a bit of dissolved co2. ever notice how (especially) mosel rieslings will coat the surface of the glass with a fine bead? this positive pressure means that any compromise in the seal will result in a leak. not sure the reason(s) they are bottled that way, but for one it will assure no air getting into the bottle.
But plenty of hipster juice gets bottled with gas and doesn't seem to leak.
originally posted by Tom Glasgow:
Sugar wants to be free.
my preliminary research indicates this actually may be correct!
Of course, we know about high fills + very cold german cellars = leaks
but sugar seems to play a part as well
originally posted by Sharon Bowman:
Because riesling is a defective grape?
wow, are you trying to be brad-like? i.e., WRONG!!!!
Kay Bixler
Kay Bixler
My theory is that with even slight temperature variations the wine will still expand and contract pushing liquid, little by little, up the side of the cork. Perhaps the sugar crystalizes there into a grit, leaving gaps between the glass and bark, which allow the wine to slip by.
I think about this a lot.
I think about this a lot.
Salil Benegal
Salil Benegal
Even Brad won't knock/turn down good Riesling.originally posted by maureen:
originally posted by Sharon Bowman:
Because riesling is a defective grape?
wow, are you trying to be brad-like? i.e., WRONG!!!!
Jeff Grossman
Jeff Grossman
A nocturne for riesling... by Chopin?
Speaking of sweet wine, I marvelled today at an auction lot that contained a magnum of 1997 Cuvee Constance. The stuff ages slowly enough in 750s....
Speaking of sweet wine, I marvelled today at an auction lot that contained a magnum of 1997 Cuvee Constance. The stuff ages slowly enough in 750s....
Salil Benegal
Salil Benegal
I hope that lot included some insulin.
Though I had a similar reaction when noticing some lots at Hart Davis Hart's upcoming auction with solid cases of Donnhoff Eiswein.
Though I had a similar reaction when noticing some lots at Hart Davis Hart's upcoming auction with solid cases of Donnhoff Eiswein.
originally posted by SFJoe:
Surface tension.
That'd be my guess.
Jonathan Loesberg
Jonathan Loesberg
originally posted by SFJoe:
Surface tension.
Is it more right if you say it twice? I'll try that.