Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 05-10-2005, 04:11 PM
Raymond
 
Posts: n/a
Default What Balance!

Common tasting note for white wine (particularly New World Riesling):
"On the palate, it has mouth filling richness of freshly squeezed lemon
juice, full of fresh grapefruit and citrus vitality, crisp finish and
perfect balance of acidity and vinified in the bone-dry style".
What are in balance here? The smell of lemon and grapefruit balanced with
the taste of acidity? Olfactory detection balanced with palatal detection?
Or the perceivable sweetness of alcohol and acidity of grapes? Had one
lately. At 11% alcohol. and 0.2 % r.s. the wine tasted sour. It was like a
Chablis made from Riesling. (Sorry, no name pls.)




  #2 (permalink)   Report Post  
Old 05-10-2005, 05:31 PM
Dan The Man
 
Posts: n/a
Default

Hello Raymond,
My interpretation of a "balanced" wine is that there is a nice mix of
flavors without any one flavor overwhelming the others.

Dan-O ----nicely balanced

  #3 (permalink)   Report Post  
Old 05-10-2005, 08:54 PM
DaleW
 
Posts: n/a
Default

Well, I usually think of balance in white wines as being a function of
fruit and acidity (with residual sugar to acid as an additonal factor
in non-dry wines). In red wines I think of balance as a function of
fruit, tannin, and acidity.

Alcohol, to me, only generally figures in the equation when too much
noticable alcohol (a "hot" wine) throws off the balance.

Now some dislike dry Riesling (such as many Australians, Austrians, and
maybe Alsace) due to what they precieve as too much acidity. Some of us
are acid-freaks, others not. Chacun a son gout.

  #4 (permalink)   Report Post  
Old 05-10-2005, 11:05 PM
Timothy Hartley
 
Posts: n/a
Default

In message .com
"DaleW" wrote:

..... Chacun a son gout.

or, in the case of curry, chacum son goat.


Tim Hartley
  #5 (permalink)   Report Post  
Old 06-10-2005, 03:39 PM
Raymond
 
Posts: n/a
Default

Does it mean that a wine that has high acidity and zero sugar which is
supposedly sour can be considered as balanced because our brain interprets
the smell of ripe fruits as sweetness. After my humble experiment, I am not
quite convinced. I had two glasses of pure lime juice. One unsweetened and
the other with some sugar.
Obviously, the latter tasted much better because the sugar was in harmony
with the acidity. Though the formal has smell of ripe lime, the inadequacy
of sweetness threw it off balance. My conclusion: a high acidity bone-dry
wine is never balanced.


"DaleW" wrote in message
oups.com...
Well, I usually think of balance in white wines as being a function of
fruit and acidity (with residual sugar to acid as an additonal factor
in non-dry wines). In red wines I think of balance as a function of
fruit, tannin, and acidity.

Alcohol, to me, only generally figures in the equation when too much
noticable alcohol (a "hot" wine) throws off the balance.

Now some dislike dry Riesling (such as many Australians, Austrians, and
maybe Alsace) due to what they precieve as too much acidity. Some of us
are acid-freaks, others not. Chacun a son gout.





  #6 (permalink)   Report Post  
Old 06-10-2005, 08:35 PM
Hit Somebody
 
Posts: n/a
Default

http://configure.us.dell.com/dellsto...10SAP1&s=dhsOn
Wed, 5 Oct 2005 23:11:52 +0800, "Raymond"
wrote:

Common tasting note for white wine (particularly New World Riesling):
"On the palate, it has mouth filling richness of freshly squeezed lemon
juice, full of fresh grapefruit and citrus vitality, crisp finish and
perfect balance of acidity and vinified in the bone-dry style".
What are in balance here? The smell of lemon and grapefruit balanced with
the taste of acidity? Olfactory detection balanced with palatal detection?
Or the perceivable sweetness of alcohol and acidity of grapes? Had one
lately. At 11% alcohol. and 0.2 % r.s. the wine tasted sour. It was like a
Chablis made from Riesling. (Sorry, no name pls.)
http://configure.us.dell.com/dellsto...E510SAP1&s=dhs


  #7 (permalink)   Report Post  
Old 06-10-2005, 08:44 PM
jcoulter
 
Posts: n/a
Default

"Raymond" wrote in
:

Does it mean that a wine that has high acidity and zero sugar which is
supposedly sour can be considered as balanced because our brain
interprets the smell of ripe fruits as sweetness. After my humble
experiment, I am not quite convinced. I had two glasses of pure lime
juice. One unsweetened and the other with some sugar.
Obviously, the latter tasted much better because the sugar was in
harmony with the acidity. Though the formal has smell of ripe lime,
the inadequacy of sweetness threw it off balance. My conclusion: a
high acidity bone-dry wine is never balanced.

the problem is that there is a higher acid content to lime juice than grape
and it takes a lot of sugar to overcome the sourness of a Lime in grapes
the two are more in harmony



--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

  #8 (permalink)   Report Post  
Old 07-10-2005, 12:04 AM
DaleW
 
Posts: n/a
Default

"My conclusion: a high acidity bone-dry
wine is never balanced. "

You base this on tasting lime juice?
Hmmm.
No problem, more Nigl Privat, Trimbach CFE, Baumard & Closel
Savennieres, and Louis Michel Chablis for me!



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Balance Out Time hutchndi Sourdough 7 10-06-2009 05:26 PM
TEST YOUR PH BALANCE FOR FREE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! helping hands General Cooking 0 18-05-2007 12:29 PM
yeast/bacteria balance Jeff Miller Sourdough 0 18-09-2006 02:34 PM
yeast/bacteria balance Mike Avery Sourdough 1 13-09-2006 09:35 AM
Keeping Your Weight In Balance Melchisedek Diabetic 2 16-01-2004 02:04 PM


All times are GMT +1. The time now is 02:26 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017