On Monday, September 1, 2014 2:00:24 PM UTC-4, santiago wrote:
> Michael Nielsen > wrote in
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> > So in conclusion the crociani wine is special in not having been
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> > modified with adding powders such as acid and sugar.
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> We should ask the winemaker about that. Who knows.
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> > Pingus, chateau
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> > latour and rothshild, 1000$+ burgundies use powders?
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> I doubt Pingus, Chateau Latour and Lafite or Mouton use powders. They
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> probably use selection of the best lots to bottle under their Grand Vin and
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> declassify other lots. Or sell them in bulk.
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> Some time ago, it was not uncommon that wines were chaptalized almost every
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> vintage in Bordeaux and, for the record, this is still rather common
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> practice in Burgundy nowadays.
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> In Spain you do not find much chaptalization (sugar) but you find quite
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> some acidification. Different terroirs... different unbalances.

Given the vast array of additives available the term "powders" could mean just about anything but for whatever reason I assumed he meant tannin powder since it is an agent that is fairly commonly used to adjust tannin levels and flavor profiles.