I used Germany as an example because someone else (not sure who) was
referring to German wines. In colder climates, it takes much longer to get
grapes to 26 brix,, therefore they must hang on the vine while PH increases.


"Vino" > wrote in message
...
> On Thu, 08 Apr 2004 23:36:21 GMT, "Vincent Vega"
> > wrote:
>
> >Try this: and thank you for your curiousity. Please let me know their
> >response.
> >
> >Let me ask you this. A Rielsing is 13% alcohol and has a residual sugar
of
> >2%. That means the grape needed to be harvested above 25-26 brix, to get
> >these numbers. And in Germany, Im assuming the grapes had to hang a
really
> >long time to get this high so you know the PH is through the roof.
> >We all know that sugar masks acidity. Therefore a wine with with
residual
> >sugar will taste less acidic.
> >How is it possible to have a well balanced wine that is sweet,, with no
> >acidity? And, lol, on top of that,, you have the wine bottled with a high
> >PH, no sulfite added, no potassium sorbate, with residual sugar for yeast
> >and bacteria to feast on.
> >
> You're talking about Germany. I'm not, necessarily. I don't know where
> to go with this conversation.
>
> Vino
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