Serendipitous Spanish surprise

Peter Creasey

Peter Creasey

Peter Creasey
The Ferrer Bobet Vinyes Velles Priorat '11 was discovered on the menu at a can't-pass-up price. Besides being a true delight, this Carignan/Grenache blend delivered a jolt to our senses. It was delicious, soft, smooth, mellow, round, and very food friendly. What a surprise when I checked and found that the label indicated 15% alcohol -- it just didn't seem believable as there was nothing we could detect to suggest more than a nominal percentage, say, 12.5% (or less?). [VG - E]

Really a delightful accompaniment to a fried oysters on caesar salad dish and a mushroom ravioli dish.

. . . . . Pete
 
originally posted by Peter Creasey:
Serendipitous Spanish surprise
The Ferrer Bobet Vinyes Velles Priorat '11 ... It was delicious, soft, smooth, mellow, round, and very food friendly. What a surprise when I checked and found that the label indicated 15% alcohol -- it just didn't seem believable as there was nothing we could detect to suggest more than a nominal percentage, say, 12.5% (or less?). [VG - E]
. . . . . Pete
Click to expand...
I'm a little surprised you were surprised - soft, smooth and round sounds like warm climate high-pH wine to me. However, IMHO there is not a linear relationship between alcohol levels and its palate impact, maybe not even when controlling for other flavor-impacting factors. I've had 15-16% wines that were not harsh, burning or fumey, and under 14% wines where I definitely noticed the alcohol. Clark Smith (of course) has a whole theory about this, backed up with at least some sensory data.
 
originally posted by Christian Miller (CMM):
originally posted by Peter Creasey:
Serendipitous Spanish surprise
The Ferrer Bobet Vinyes Velles Priorat '11 ... It was delicious, soft, smooth, mellow, round, and very food friendly. What a surprise when I checked and found that the label indicated 15% alcohol -- it just didn't seem believable as there was nothing we could detect to suggest more than a nominal percentage, say, 12.5% (or less?). [VG - E]
. . . . . Pete
Click to expand...
I'm a little surprised you were surprised - soft, smooth and round sounds like warm climate high-pH wine to me. However, IMHO there is not a linear relationship between alcohol levels and its palate impact, maybe not even when controlling for other flavor-impacting factors. I've had 15-16% wines that were not harsh, burning or fumey, and under 14% wines where I definitely noticed the alcohol. Clark Smith (of course) has a whole theory about this, backed up with at least some sensory data.
Click to expand...
Agreed.
But my knee jerk reaction to big alcohol on the label is 1) it’s more than what is reported, and 2) drink this stuff now. I’ve had some big abv wines that aged but not many.
Best, Jim
 
Yes, Jim, that is my feeling also. At the 15% level, I believe the percentage alcohol can range 1.5 - 2% off the labeled amount, either up or down.

I can't recall ever having a wine with 15% alcohol that didn't exhibit some indication of same in the sampling so I suspect this wine is well below that level.

Not being a winegrower, I'm not versed on whether or not there is some kind of relationship between pH and alcohol ranges...and, if so, how that relationship might work out.

. . . . . Pete
 
Pete,
More sugar (and hence alcohol) means more hang time and acid drops (pH rises) with extended hang time. That’s an over simplification but it serves.
And, I don’t think Christian ever said or even implied this, but I believe that wine ages on its acid. Less acid, less shelf life.
I think there are more insidious things that happen with high alcohol but they are difficult to articulate. Anyway, big alcohol always makes me think twice about purchase.
But that’s me - I’m running on my experience and my palate - your mileage may vary.
Best, Jim
 
And I have witnessed wine labeled 15.1 where the lab reports reported 18+.
“Pay no attention to the man behind the curtain.”
Best, Jim
 
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