Recently opened a Valentini, Trebiano d'Abruzzo, 2011 that was quite gassy upon opening, and stayed with it the next 2 days. I'm sure that this should be representative of Valentini or not and whether this settles out with time, as there was a reductive stink to the wine (as well as having lemon, honeyed nettles, and Jerusalem artichoke flavors). Is the reductive stink common as it can be with Emidio Pepe? And what about the gas? The cork bloomed like a Champagne cork after being pulled.
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Gassy Valentini?
- Thread starter MarkS
- Start date
Filippo Mattia Ginanni
Filippo Mattia Ginanni
... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
Have you ever played the Euromillions ?
originally posted by Filippo Mattia Ginanni:
Welcome to the world...... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
No, I never have, but darn! Another great Italian producer playing it!
I thought Mascarello had other issues, but I guess if we are talking variable bottles here, then I guess it doesn't quite matter which fault we're talking about.
Oliver McCrum
Oliver McCrum
originally posted by MarkS:
originally posted by Filippo Mattia Ginanni:
Welcome to the world...... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
No, I never have, but darn! Another great Italian producer playing it!
I thought Mascarello had other issues, but I guess if we are talking variable bottles here, then I guess it doesn't quite matter which fault we're talking about.
Are bubbles necessarily a fault?
Filippo Mattia Ginanni
Filippo Mattia Ginanni
originally posted by Oliver McCrum:
originally posted by MarkS:
originally posted by Filippo Mattia Ginanni:
Welcome to the world...... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
No, I never have, but darn! Another great Italian producer playing it!
I thought Mascarello had other issues, but I guess if we are talking variable bottles here, then I guess it doesn't quite matter which fault we're talking about.
Are bubbles necessarily a fault?
Not if you use the Champenoise, the tank or transfer or Asti method.
Oliver McCrum
Oliver McCrum
originally posted by Filippo Mattia Ginanni:
originally posted by Oliver McCrum:
originally posted by MarkS:
originally posted by Filippo Mattia Ginanni:
Welcome to the world...... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
No, I never have, but darn! Another great Italian producer playing it!
I thought Mascarello had other issues, but I guess if we are talking variable bottles here, then I guess it doesn't quite matter which fault we're talking about.
Are bubbles necessarily a fault?
Not if you use the Champenoise, the tank or transfer or Asti method.
I would say 'not if the wine's re-fermenting,' actually; any number of still wines have at least some residual CO2. Unless we're saying 'it's a fault if the customer is offended by it.'
Jay Miller
Jay Miller
originally posted by Oliver McCrum:
originally posted by MarkS:
originally posted by Filippo Mattia Ginanni:
Welcome to the world...... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
No, I never have, but darn! Another great Italian producer playing it!
I thought Mascarello had other issues, but I guess if we are talking variable bottles here, then I guess it doesn't quite matter which fault we're talking about.
Are bubbles necessarily a fault?
Sharon? Is that you?
Oliver McCrum
Oliver McCrum
originally posted by Jay Miller:
originally posted by Oliver McCrum:
originally posted by MarkS:
originally posted by Filippo Mattia Ginanni:
Welcome to the world...... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
No, I never have, but darn! Another great Italian producer playing it!
I thought Mascarello had other issues, but I guess if we are talking variable bottles here, then I guess it doesn't quite matter which fault we're talking about.
Are bubbles necessarily a fault?
Sharon? Is that you?
No, honey.
Filippo Mattia Ginanni
Filippo Mattia Ginanni
originally posted by Oliver McCrum:
originally posted by Filippo Mattia Ginanni:
originally posted by Oliver McCrum:
originally posted by MarkS:
originally posted by Filippo Mattia Ginanni:
Welcome to the world...... of G. Mascarello and Valentini.
Have you ever played the Euromillions ?
No, I never have, but darn! Another great Italian producer playing it!
I thought Mascarello had other issues, but I guess if we are talking variable bottles here, then I guess it doesn't quite matter which fault we're talking about.
Are bubbles necessarily a fault?
Not if you use the Champenoise, the tank or transfer or Asti method.
I would say 'not if the wine's re-fermenting,' actually; any number of still wines have at least some residual CO2. Unless we're saying 'it's a fault if the customer is offended by it.'
After two days of in-bottle refermentation, I would suggest either:
- flash decanting the wine and a bottle more capable of withstanding the pressure
- selling the wine to customer which are not so picky, i.e. gassy types, or who are not laywers (the offence could result in court proceedings)
- rewrite some chapter about microbiological stabilization and natural wines. Miss Feiring is much more qualified on the subject
Oswaldo Costa
Oswaldo Costa
Residual CO2 is perfectly fine. Refermentation is a defect, and something else altogether. Those offended by residual CO2 should stay away from natural wines, where CO2 is often used as a way to use less SO2.
originally posted by SFJoe:
I must be lucky, or cheap. I've never had trouble with Valentini.
And compared to Pepe, the wines are marvels of cleanliness.
Lucky. I've had bottles all over the place, which is fine, I guess, if someone else is paying.
Oliver McCrum
Oliver McCrum
originally posted by Filippo Mattia Ginanni:
After two days of in-bottle refermentation, I would suggest either:
- flash decanting the wine and a bottle more capable of withstanding the pressure
- selling the wine to customer which are not so picky, i.e. gassy types, or who are not laywers (the offence could result in court proceedings)
- rewrite some chapter about microbiological stabilization and natural wines. Miss Feiring is much more qualified on the subject
And how do we know it's re-fermenting, rather than residual?
Greg Hirson
Greg Hirson
originally posted by Oswaldo Costa:
Residual CO2 is perfectly fine. Refermentation is a defect, and something else altogether. Those offended by residual CO2 should stay away from natural wines, where CO2 is often used as a way to use less SO2.
How is CO2 used in an antimicrobial and/or antioxidant manner?
originally posted by Greg Hirson:
originally posted by Oswaldo Costa:
Residual CO2 is perfectly fine. Refermentation is a defect, and something else altogether. Those offended by residual CO2 should stay away from natural wines, where CO2 is often used as a way to use less SO2.
How is CO2 used in an antimicrobial and/or antioxidant manner?
As Cliff says, it's merely by maintaining a high partial pressure of CO2 -- inert as an oxidant -- in the headspace and in solution.
Mark Lipton
Oswaldo Costa
Oswaldo Costa
That's why Champagne stops evolving once in bottle (just kidding).
Filippo Mattia Ginanni
Filippo Mattia Ginanni
originally posted by Oliver McCrum:
originally posted by Filippo Mattia Ginanni:
After two days of in-bottle refermentation, I would suggest either:
- flash decanting the wine and a bottle more capable of withstanding the pressure
- selling the wine to customer which are not so picky, i.e. gassy types, or who are not laywers (the offence could result in court proceedings)
- rewrite some chapter about microbiological stabilization and natural wines. Miss Feiring is much more qualified on the subject
And how do we know it's re-fermenting, rather than residual?
Two days and it is residual ? Maybe a carbonated drink ?
Oliver McCrum
Oliver McCrum
originally posted by Oswaldo Costa:
Residual CO2 is perfectly fine. Refermentation is a defect, and something else altogether. Those offended by residual CO2 should stay away from natural wines, where CO2 is often used as a way to use less SO2.
Exactly.
I would add that I come across the former all the time, the latter almost never. Most consumers seem to assume that residual CO2 usually means the wine is off.