Unusual

Florida Jim

Florida Jim

Florida Jim
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The Fiano was made sous-voile and went with a parsnip/celeriac soup as though it were related.
Grenache usually isn't my thing but this was 100% whole cluster and was perfect with cured tuna on toast with cheese and green olives.
"Bottle of red, bottle of white . . ."
Best, Jim
 
That looks like a delicious combo--you've been on quite the Leo Steen kick recently.

Also questions about the Fiano--did it develop much visible flor and how long did it take for it to form? Also how did you settle on Fiano as a the grape to make a sous-voile wine from?
 
originally posted by Saul Mutchnick:
That looks like a delicious combo--you've been on quite the Leo Steen kick recently.

Also questions about the Fiano--did it develop much visible flor and how long did it take for it to form? Also how did you settle on Fiano as a the grape to make a sous-voile wine from?
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It settled on me . . . or it . . . or, well you know.
The flor was visible at about week four as we were trying to get the wine to go thru ML. It wouldn't, no matter what I did, and then developed the flor (unexpectedly). So we went with it. Sometimes the wine leads you where it wants to go and trying to force it is futile.
It developed very clearly at week four and held as the head space in the barrel increased and the volume of the wine decreased. I assume that this created concentration in the wine - it certainly tastes like it.
When we bottled it, the wine tasted premoxed; I thought I had lost the lot. But in bottle, it achieved equilibrium (or something akin) and became interesting. Oddly, each bottle requires different treatment prior to service. Some are best on day two or three; some come out of the refrigerator ready to go.
No explanation. Just something cool and a wine that we gave its head and it went wherever it wanted to go.
I'm not sure I would do that again but I'm not sorry I tried it.
Best, Jim
 
originally posted by Florida Jim:
It developed very clearly at week four and held as the head space in the barrel increased and the volume of the wine decreased. I assume that this created concentration in the wine - it certainly tastes like it.
Click to expand...
Did you consider leaving it sous voile for 6 years and 3 months, like vin jaune?
 
originally posted by Jeff Grossman:
originally posted by Florida Jim:
It developed very clearly at week four and held as the head space in the barrel increased and the volume of the wine decreased. I assume that this created concentration in the wine - it certainly tastes like it.
Click to expand...
Did you consider leaving it sous voile for 6 years and 3 months, like vin jaune?
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Not a vin jaune guy so, no.
In retrospect, I might have let it go a year or so but that's Monday morning nonsense and I don't want to do that.
Although, not the worst idea I've heard from people who have tried it.
Best, Jim
 
originally posted by Florida Jim:
originally posted by Saul Mutchnick:
That looks like a delicious combo--you've been on quite the Leo Steen kick recently.

Also questions about the Fiano--did it develop much visible flor and how long did it take for it to form? Also how did you settle on Fiano as a the grape to make a sous-voile wine from?
Click to expand...

It settled on me . . . or it . . . or, well you know.
The flor was visible at about week four as we were trying to get the wine to go thru ML. It wouldn't, no matter what I did, and then developed the flor (unexpectedly). So we went with it. Sometimes the wine leads you where it wants to go and trying to force it is futile.
It developed very clearly at week four and held as the head space in the barrel increased and the volume of the wine decreased. I assume that this created concentration in the wine - it certainly tastes like it.
When we bottled it, the wine tasted premoxed; I thought I had lost the lot. But in bottle, it achieved equilibrium (or something akin) and became interesting. Oddly, each bottle requires different treatment prior to service. Some are best on day two or three; some come out of the refrigerator ready to go.
No explanation. Just something cool and a wine that we gave its head and it went wherever it wanted to go.
I'm not sure I would do that again but I'm not sorry I tried it.
Best, Jim
Click to expand...

I noticed something very similar in a skin contact white wine I made in 2011 (in Virginia). It was very oxidative and dark orange at bottling, then the equilibrium seemed to shift back and forth in bottle on a 2-3 month cycle - sometimes they were very fresh and light colored and interesting, sometimes totally oxidized and dark - and it wasn't bottle variation. Consistent across bottles.
 
originally posted by Brézème:
originally posted by Florida Jim:
Sometimes the wine leads you where it wants to go and trying to force it is futile.
Click to expand...

Sometimes only?
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While I take your point, I would guess that most people that make sous-voile make a decision early on to do so.
Is this not true?
Best, Jim
 
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