Text 10069, 86 rader
Skriven 2007-01-06 10:24:26 av hap newsom
     Kommentar till en text av MICHAEL LOO
Ärende: RE: up in the air 828
=============================
Top o the marnin to ye Michael me lad!

->  -> Most good wines, especially red ones, made by careful
->  -> winemakers have a degree of blended secondary grapes. It
->  -> is up to the nose, palate, learning, and instincts of
->  -> each maker how much of a minority flavor goes into the
->  -> final mix.
->  HN> Hmmm I never knew that....wonder if you know what those grapes 
are for
->  HN> any particular wine. Is there any set formula?
-> 
-> Nooooo! That would defeat at least part of the point of
-> blending, which is to even out the characteristics of the
-> various kinds of grapes (which may ripen differently year
-> by year) to provide a pleasing or consistent whole.

Very interesting! 

-> I sometimes rail about people who use Wikipedia too much,
-> but for most everyday - and commercial - things, it's
-> pretty reliable. Here are the relevant Wikidata regarding
-> some of the more famous wines; they are consistent with
-> what I've seen elsewhere -
-> 
-> Lafite:
.
-> 
-> Latour:

-> Margaux:
-> 
-> Haut-Brion:

-> Mouton:
-> Mouton Rothschild has 203 acres (0.8 km^2) of grape vines made up

-> Cheval Blanc:

-> Petrus:
-> 
-> Penfolds Grange:

Hmmm so now I have to look up petit verdot! Thanks for the info!
-> 
->  -> Wines are usually fined (clarified) with egg whites
->  -> or fish gelatin or some other coagulating agent
->  -> (vegetarian ones are more expensive and less effective).
->  HN> Didn't know that at all!
-> 
-> Yep: you can even get wine that's certified vegan. Go
-> do a Web search on "vegan wine guide."
-> 
I don't think I'll bother (grin) I ain't skeered of eggs or fish!

->  ->  HN> Thank goodness they have not yet come up with an "oak extract"
->  -> They have.
->  HN> Oh darn!
-> 
-> It's used a lot in making bulk wine and by hobbyists; if you
-> buy wine that costs more than $5 a bottle, you probably won't
-> encounter it.
-> 
Blech!

->  HN> Ahhhh, the dreaded LCD! So the malolactic fermentation is 
->  HN> favored by many ....but not specifically you...ok...ummm does it
->  HN> taste like zuchinni? (grin)
-> 
-> No, it tastes like spoiled milk, and people who don't like
-> acid wine like it because it makes wine taste and feel "soft."
-> 
eewww spoiled milk...never been one of my personal fav's but what the heck!

->  HN> But the majority of wine drinkers do like it?
-> 
-> It has its place. Some wines would be impossibly sour
-> without it; but by and large it's used to tame wine and
-> make the flavors seem familiar, not unlike the putting
-> of lots of vanilla (which I like) in all sorts of things,
-> not just baked goods.

I like vanilla too...but I hate anything that's used in excess!
chat with you soon
hap 
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