At a recent tasting, a quarts de chaume with 200gms(per litre) of
residual sugar. Is my calculation of 20% residual sugar correct?

Another wine, a coteaux du layon had over 400gms of sugar per litre,
but I think that was before fermentation. this wine poured like 10
weight motor oil in a Maine winter.

gerald > wrote:

> At a recent tasting, a quarts de chaume with 200gms(per litre)
> of residual sugar. Is my calculation of 20% residual sugar
> correct?

Yup.

> Another wine, a coteaux du layon had over 400gms of sugar per
> litre, but I think that was before fermentation. this wine
> poured like 10 weight motor oil in a Maine winter.

400g/L of RS after fermentation are perfectly possible.

M.

Michael Pronay > wrote in
:
>
>> Another wine, a coteaux du layon had over 400gms of sugar per
>> litre, but I think that was before fermentation. this wine
>> poured like 10 weight motor oil in a Maine winter.
>
> 400g/L of RS after fermentation are perfectly possible.
>
> M.

Michael,

I remember having several Coteaux du Layon and Quarts du Chaume that are typically
in the 100 grams/litre of residual sugar. While 400g/l can be possible, I do not
think it is the norm in either zone.

I remember a visit to Patrick Baudoin (in Anjou), who makes one of the best sweet
wines I have ever tasted (Mary Juby 2002) and he gave me a tiny bottle of a wine
(not a wine, actually) called Les Sens du Chenin 1997 (Or, perhaps, L'essence du
Chenin, I do not remember properly) that had an impressive amount of residual sugar
(about 350gr/l?). To the point that it seldomly fermented (I think it was less than
1% vol.)

Perhaps Mike could jump in and give us some more insight directly from Patrick.When
I poured the, errr, juice, it was more like a syrup than a liquid. However, it was
balanced for a high acidity. Very interesting.

Best,

S

Mike Tommasi ha scritto:
> Santiago wrote:
>
>> Michael Pronay > wrote in
>> :
>>
>>>> Another wine, a coteaux du layon had over 400gms of sugar per
>>>> litre, but I think that was before fermentation. this wine
>>>> poured like 10 weight motor oil in a Maine winter.
>>>
>>>
>>> 400g/L of RS after fermentation are perfectly possible.
>>>
>>> M.
>>
>>
>>
>> Michael,
>>
>> I remember having several Coteaux du Layon and Quarts du Chaume that
>> are typically in the 100 grams/litre of residual sugar. While 400g/l
>> can be possible, I do not think it is the norm in either zone.
>>
>> I remember a visit to Patrick Baudoin (in Anjou), who makes one of the
>> best sweet wines I have ever tasted (Mary Juby 2002) and he gave me a
>> tiny bottle of a wine (not a wine, actually) called Les Sens du Chenin
>> 1997 (Or, perhaps, L'essence du Chenin, I do not remember properly)
>> that had an impressive amount of residual sugar (about 350gr/l?). To
>> the point that it seldomly fermented (I think it was less than 1% vol.)
>> Perhaps Mike could jump in and give us some more insight directly from
>> Patrick.When I poured the, errr, juice, it was more like a syrup than
>> a liquid. However, it was balanced for a high acidity. Very interesting.
>
>
> Ah yes, Essence du Chenin, a clear allusion to Eszencia, only made by
> Patrick a couple of times, around 700g/l of residual sugar... and huge
> acidity to balance yes.

700 g/l of sugar means 42° pf potential alcool! Just potential because I
suppose few yeats families (Zygosaccharomyces f.i.) could (hardly)
fermentate such syrup.

Luk

I guess I should have included the wine was from Jo Pithon, from
his Bonnes Blanches vineyard. The 400 gms/ltr was called Ambrosise.

On Fri, 08 Sep 2006 08:35:59 -0400, gerald > wrote:

>At a recent tasting, a quarts de chaume with 200gms(per litre) of
>residual sugar. Is my calculation of 20% residual sugar correct?
>
>Another wine, a coteaux du layon had over 400gms of sugar per litre,
>but I think that was before fermentation. this wine poured like 10
>weight motor oil in a Maine winter.