White wine...TCA
I'm going to assume that most of you here are more knowledgable than I
about wine. Because quite frankly I'm not knowledgable about it at all. I have two questions if you don't mind ? I've started liking red wines,.supposed to be good for you [to-a-point] & all,..& not as filling as beer. I like Merlot,Shiraz,..etc. I don't buy expensive wine [per-si] $10-12.00 p/bott...but I have developed a taste for it. Question one is;.....knowing that,..what white wine would you think i might like? Question two;.....what is TCA ?..I've seen it mentioned here and I'm just curious. Thanks !......Ron |
White wine...TCA
On Sep 23, 4:17�pm, (R P) wrote:
> � I'm going to assume that most of you here are more knowledgable than I > about wine. Because quite frankly I'm not knowledgable about it at all. > > �I have two questions if you don't mind ? > > �I've started liking red wines,.supposed to be good for you [to-a-point] > & all,..& not as filling as beer. I like Merlot,Shiraz,..etc. > �I don't buy expensive wine [per-si] $10-12.00 p/bott...but I have > developed a taste for it. > > �Question one is;.....knowing that,..what white wine would you think i > might like? > > �Question two;.....what is TCA ?..I've seen it mentioned here and I'm > just curious. > > � � � Thanks !......Ron First question is tough. Everyone's tastes are different. Where are you? Hard to make specific suggestions, as what's available varies. I'd start by going to your favorite wine store, ask for recs for a good Sauvignon Blanc, Chardonnay, and Riesling in your range. See what you think, and then tell salesperson (or post here) what you liked and disliked about each one. TCA is 2,4,6-trichloroanisole. A chemical compound that taints wine (and sometimes other stuff). The most common source in wine is corks, hence TCA contamination is known as a wine being "corked." There are other systemic ways wine can be "corked", but the cork is the most common. TCA is very strong, the average person can smell it in concentrations of about 2-3 parts per trillion! Most common descriptors are wet cardboard or mildew. Even lower concentrations can lead to loss of aromatics in wine ("fruit scalping)> |
White wine...TCA
Dale, thanks for replying. I live in Ohio. I do know that there are
some vineyards of note in my state. I have tried Riesling,..too sweet for my taste. Don't get me wrong I'm fine with red wine,..I just thought I would try others. BTW; if you don't mind another question,?..what is a port ? Thanks again!....Ron |
White wine...TCA
R P wrote:
> Question one is;.....knowing that,..what white wine would you think i > might like? Probably Chardonnay, Viognier, Pinot Grigio you may enjoy. There are dry Rieslings but I don't care for them myself. |
White wine...TCA
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White wine...TCA
"R P" > skrev i melding ... > Dale, thanks for replying. I live in Ohio. I do know that there are > some vineyards of note in my state. > > I have tried Riesling,..too sweet for my taste. There are bone dry Rieslings too, of course. It all depends on how much of the juice sugar is converted to alcohol during fermentation. If you buy a Riesling with 12-14% alcohol it will normally be very dry unless the grapes were extremely ripe in which case there would be some residual sugar. Anders |
White wine...TCA
Miles > wrote:
> There are dry Rieslings but I don't care for them myself. Hmmm ... just opened a 2007 Reserve from Weingut Sax in Langenlois (Kamptal, Austria), at 13% a bone dry affair ... and I really do care! ;-) M. |
White wine...TCA
So in other words a higher % alcohol means dryer?,is this true for
white & red ? And I am not arguing,doubting,besmirching<g> or anything else,cause as I said I'm a wine dunce......!....but.....how in the world do you folks sense all those flavors you speak of in a taste ? I taste sweet,dry,.one I had maybe creamy? No fruits,nuts,straw,etc.????? Ron.... |
White wine...TCA
"R P" > skrev i melding ... > So in other words a higher % alcohol means dryer?,is this true for > white & red ? Yes, generally. But it depends on the grape material and the climate. Hot California vineyards yields grapes packed with sugar and may make wines with 15-16+% alcohol. At that level the yeast dies, fermentation stops and any remaining sugar will make the wine sweetish. Continental Europe is cooler, so a 12-14% wine from Germany or Austria, for instance, will almost always be dry. > > And I am not arguing,doubting,besmirching<g> or anything else,cause as > I said I'm a wine dunce......!....but.....how in the world do you folks > sense all those flavors you speak of in a taste ? > I taste sweet,dry,.one I had maybe creamy? > No fruits,nuts,straw,etc.????? > Ron.... > Don't worry - I have the same problem... :-) You'll find more nuances after some time, but some guys (and girls) are really proficient at that game, at least verbally... :-) Anders |
White wine...TCA
Thank You Anders !
Ron |
White wine...TCA
Anders Tørneskog wrote:
> "R P" > skrev i melding > ... >> So in other words a higher % alcohol means dryer?,is this true for >> white & red ? > Yes, generally. Most sweet wines I have tried are often the highest alcohol wines but I'm assuming they are fortified. Big fruit forward Zins are almost as high. The dry wines I drink (mostly reds) seem to range between 13-14%. The sweet wines I've tried are 14-16%. I do admit I don't know much about sweet wines as they really aren't my thing! |
White wine...TCA
Steve Slatcher > wrote:
> But some sweet wines are made with very high initial sugar > content - these can be normal strength and still sweet. Typically Sauternes would be of this type. M. |
White wine...TCA
On Thu, 25 Sep 2008 09:31:33 +0200, Michael Pronay >
wrote: >Steve Slatcher > wrote: > >> But some sweet wines are made with very high initial sugar >> content - these can be normal strength and still sweet. > >Typically Sauternes would be of this type. Especially when chaptalised. If like me you think the idea of chaptalising sweet wines is a nonsense, then go for a Saussignac, or else buy Sauternes from members of Sapros. (To RP chaptalising is adding sugar to fermenting grape juice to increase the alcoholic strength of the finished product. It's all too common - especially in France, IMO) -- All the best Fatty from Forges |
White wine...TCA
IanH > wrote:
>>> But some sweet wines are made with very high initial sugar >>> content - these can be normal strength and still sweet. >> Typically Sauternes would be of this type. > > Especially when chaptalised. Of course. But the best (Yquem et al.) are not, to the best of my knowledge. Generic Sauternes, however, is always. > If like me you think the idea of chaptalising sweet wines is a > nonsense, then go for a Saussignac, or else buy Sauternes from > members of Sapros. Or buy any German or Austrian Beerenauslese/Ausbruch/Trockenbeerenauslese. But then we normally are not at 12/13% alc., but much less, except maybe for some Ruster Ausbruch wines. M. |
White wine...TCA
"Michael Pronay" > skrev i melding ... > >> If like me you think the idea of chaptalising sweet wines is a >> nonsense, then go for a Saussignac, or else buy Sauternes from >> members of Sapros. > > Or buy any German or Austrian > Beerenauslese/Ausbruch/Trockenbeerenauslese. > WHAT? Chaptalising a Beerenauslese? Anders |
White wine...TCA
"Anders Tørneskog" > wrote:
>>> If like me you think the idea of chaptalising sweet wines is a ************************************************** * >>> nonsense, then go for a Saussignac, or else buy Sauternes from ******** >>> members of Sapros. >> Or buy any German or Austrian >> Beerenauslese/Ausbruch/Trockenbeerenauslese. > WHAT? Chaptalising a Beerenauslese? Ian and I talk about *non*-chaptalized noble sweet wines. M. |
White wine...TCA
"Michael Pronay" > skrev i melding ... > "Anders Tørneskog" > wrote: > >>>> If like me you think the idea of chaptalising sweet wines is a > ************************************************** * >>>> nonsense, then go for a Saussignac, or else buy Sauternes from > ******** >>>> members of Sapros. > Yes, I misread Ian slightly :-) - "if you think the idea is nonsense then try Sapros Sauternes (implied: you'll find a good chaptalised sweet wine...)" One should not write too late in the night, and not after a bottle of Musella Valpolicella Superiore (or any other) Anders |
White wine...TCA
"Anders Tørneskog" > wrote:
>>>>> If like me you think the idea of chaptalising sweet wines is >> ************************************************* >>>>> a nonsense, then go for a Saussignac, or else buy Sauternes >> ******** >>>>> from members of Sapros. > Yes, I misread Ian slightly :-) - "if you think the idea is > nonsense then try Sapros Sauternes (implied: you'll find a good > chaptalised sweet wine...)" Thanks for pointing that out. Indeed, what Ian has written can be misunderstood. The simple reason I didn't misubnderstand him was the fact that I have known his point about chaptalisation (he abhoars it, in every wine!) for ages. > One should not write too late in the night, and not after a > bottle of Musella Valpolicella Superiore (or any other) Come on, right now I write after a can of Heineken (pshhht - don't tell anyone!) M. |
White wine...TCA
"Mike Tommasi" > skrev i melding ... > .... Indeed, very few Sauternes are not chaptalized, even most of the > really high end ones are sugared. > > Now I say WHAT again! My Suduiraut 1986 is? Anders |
White wine...TCA
On Fri, 26 Sep 2008 18:24:37 +0200, Michael Pronay >
wrote: >IanH > wrote: > >>>> But some sweet wines are made with very high initial sugar >>>> content - these can be normal strength and still sweet. > >>> Typically Sauternes would be of this type. >> >> Especially when chaptalised. > >Of course. But the best (Yquem et al.) are not, to the best of my >knowledge. Generic Sauternes, however, is always. I wish I could be confident that were true. I think many wine makers in the Bordeaux region find it _really_ hard to resist adding "just that extras half a degree". For my taste it almost always throws the wine out of balance. In the case of the lesser Sauternes, Monbazillacs and so on, it does so to the extent of making them undrinkable. The point (in my view) is this. When grapes are dried - either through the action of botrytis on the skins, or through long sun drying in passerillé wines and vins paillés or the must is concentrated through extracting water in eisweine, you end up with initial sugar and acidity that is in balance. When a winemaker chaptalises, a sweet wine, even if s/he does so to increase the alcohol level, it allows the winemaker to stop the fermentation earlier and still have the amount of alcohol s/he wants, so the amount of _residual_ sugar in the finished wine is increased, of course. But the acidity isn't, and the wine all too easily ends up wrong. You're perfectly right of course that beeren and trockenbeerenauslese wines are also made without sussréserve and therefore retain that balance that marks the best sweet wines, in my view. Anders, I'm sorry. You're perfectly right that my original post could have been misread. Sorry about that again. >But then we normally are not at 12/13% alc., but much less, except >maybe for some Ruster Ausbruch wines. Quite true. However stopping fermentation at relatively low alcohol levels (to retain high RS) requires some kind of intervention, (sulphuring in the bad old day, or fine filtering, or thermal shock) whereas the ideal sweet wine from Aquitaine will have stopped fermenting naturally with considerable residual sugar, AND end up with these higher alcohol levels. Theoretically. -- All the best Fatty from Forges |
White wine...TCA
"IanH" > skrev i melding ... .. > > Anders, I'm sorry. You're perfectly right that my original post could > have been misread. Sorry about that again. > It was actually my error.... You wrote: If like me you think the idea of chaptalising sweet wines is a nonsense, then go for a Saussignac, or else buy Sauternes from members of Sapros. The key is 'like me' - that indicated a recommendation to go for Saussignac or Sapros Sauternes - without that the sentence must be understood the way I initially did. And, yes, I agree about chaptalisation - but I remember well German wines of the cooler years in the past that were made drinkable with some extra help.... QbA at that time was usually chaptalised I think. Anders |
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