"Nils Gustaf Lindgren" > wrote in message
...
> I have visited and talked to M Dirler a couple of times, but even though I
> get along in French, discussing the deeper intricacies of wine making is
> beyond me.

Heh, heh! I've noticed that some winemakers regard their techniques as
proprietary, so you might not get too far with a more probitive line of
enquiry anyway.

> >I just want
> > you to understand that there are potentially other reasons for dissolved
> > gases in a wine. And I'll say it again-- turbidity.
>
>
> Thank you for your insights, Craig!

I'll second that. Craig raised a couple of issues I hadn't considered -
particularly the possibly _intentional_ slight carbonation of the wine.

The defective vacuum corker was the other, but I tend to discount that.
Although I've corked thousands of bottles over the years, I've _never_
bottled with a vacuum corker and I can't recall a gassy bottle that wasn't
attributed to in vitro refermentation.

Which brings me to turbidity. Refermenters _always_ have turbidity; after
all, the yeast is multiplying during the fermentation. The yeast settles
out when the wine finally stops fermenting.

Tom S