Emery Davis > wrote in message >...
> On Wed, 26 Nov 2003 19:42:24 GMT, "Nils Gustaf Lindgren" > said:
>
> ][]
> ] Anybody has any idea what was the matter?
> ]
>
> Interesting discussion. Nobody has mentioned carbonic (I think that's what it is)
> gas? I recall tasting some Font de Michelle Blanc from the barrell that had a real
> rotten egg smell. M Gonnet said it was some sort of carbonic (carbolic?) gas that
> would blow off before the wine was bottled.
>
Emery, I'm guessing you're talking about carbonic acid - that's the
acid you get when you dissolve carbon dioxide (CO2) in water. I think
it's a given that there was CO2 in this wine, the question that's been
under discussion in this thread is how it got there. Rotten egg
smells are the signature of a different chemical, hydrogen sulfide.

- Mark W.