I've been googling to find a location that sells furmint grape vines without
any success. If anyone knows of a vendor, please post.

Thanks,

Paul

In article >,
"Pavel314" > wrote:

> I've been googling to find a location that sells furmint grape vines without
> any success. If anyone knows of a vendor, please post.
>
> Thanks,
>
> Paul

http://www.viticlonesupplies.com/id20.htm

Don't get excited, it looks like you'll be put on a waiting list.

You might give the University of California at Davis' viticulture
department a jingle. They might have a line on it (more likely someone
who could or has imported it).

If you're planning on making a Tokaj style wine, you had best learn
about botrytis cinerea, the mold that can turn a crop of white grapes
into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
responsible for Sauternes, trokenbeerenausleses, and Tokaj.
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

"Billy" > wrote in message
...
> In article >,
> "Pavel314" > wrote:
>
>> I've been googling to find a location that sells furmint grape vines
>> without
>> any success. If anyone knows of a vendor, please post.
>>
>> Thanks,
>>
>> Paul
>
> http://www.viticlonesupplies.com/id20.htm
>
> Don't get excited, it looks like you'll be put on a waiting list.
>
> You might give the University of California at Davis' viticulture
> department a jingle. They might have a line on it (more likely someone
> who could or has imported it).
>
> If you're planning on making a Tokaj style wine, you had best learn
> about botrytis cinerea, the mold that can turn a crop of white grapes
> into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
> responsible for Sauternes, trokenbeerenausleses, and Tokaj.


Thanks, Billy, I wrote to them both. What I want to make is shipon, a
Slovenian white wine made from furmint grapes. (In Slovenian, the "sh" sound
is indicated by an "s" with an inverted chevron on top, but I don't have
that letter available in my email fonts.) Anyway, it used to be available
everywhere in Cleveland in the 1960's and 1970's but just isn't imported
anymore, so I thought I'd grow my own.

Paul

In article >,
"Pavel314" > wrote:

> "Billy" > wrote in message
> ...
> > In article >,
> > "Pavel314" > wrote:
> >
> >> I've been googling to find a location that sells furmint grape vines
> >> without
> >> any success. If anyone knows of a vendor, please post.
> >>
> >> Thanks,
> >>
> >> Paul
> >
> > http://www.viticlonesupplies.com/id20.htm
> >
> > Don't get excited, it looks like you'll be put on a waiting list.
> >
> > You might give the University of California at Davis' viticulture
> > department a jingle. They might have a line on it (more likely someone
> > who could or has imported it).
> >
> > If you're planning on making a Tokaj style wine, you had best learn
> > about botrytis cinerea, the mold that can turn a crop of white grapes
> > into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
> > responsible for Sauternes, trokenbeerenausleses, and Tokaj.
>
>
> Thanks, Billy, I wrote to them both. What I want to make is shipon, a
> Slovenian white wine made from furmint grapes. (In Slovenian, the "sh" sound
> is indicated by an "s" with an inverted chevron on top, but I don't have
> that letter available in my email fonts.) Anyway, it used to be available
> everywhere in Cleveland in the 1960's and 1970's but just isn't imported
> anymore, so I thought I'd grow my own.
>
> Paul

Does it have a varietal flavor or is it the structure (fruitiness, mouth
feel, tannins, ect.) of the wine that you like? If it was cheap, it will
have been tank fermented (either a lined concret tank or stainless). If
the weather is anything like Germany, the wines may be 6% to 11%
alcohol. I consider that consumer friendly. What did the one you have
taste like?
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

On Jul 3, 2:43*am, Billy > wrote:
> In article >,
>
>
>
> *"Pavel314" > wrote:
> > "Billy" > wrote in message
> ....
> > > In article >,
> > > "Pavel314" > wrote:
>
> > >> I've been googling to find a location that sells furmint grape vines
> > >> without
> > >> any success. If anyone knows of a vendor, please post.
>
> > >> Thanks,
>
> > >> Paul
>
> > >http://www.viticlonesupplies.com/id20.htm
>
> > > Don't get excited, it looks like you'll be put on a waiting list.
>
> > > You might give the University of California at Davis' viticulture
> > > department a jingle. They might have a line on it (more likely someone
> > > who could or has imported it).
>
> > > If you're planning on making a Tokaj style wine, you had best learn
> > > about botrytis cinerea, the mold that can turn a crop of white grapes
> > > into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
> > > responsible for Sauternes, trokenbeerenausleses, and Tokaj.
>
> > Thanks, Billy, I wrote to them both. What I want to make is shipon, a
> > Slovenian white wine made from furmint grapes. (In Slovenian, the "sh" sound
> > is indicated by an "s" with an inverted chevron on top, but I don't have
> > that letter available in my email fonts.) Anyway, it used to *be available
> > everywhere in Cleveland in the 1960's and 1970's but just isn't imported
> > anymore, so I thought I'd grow my own.
>
> > Paul
>
> Does it have a varietal flavor or is it the structure (fruitiness, mouth
> feel, tannins, ect.) of the wine that you like? If it was cheap, it will
> have been tank fermented (either a lined concret tank or stainless). If
> the weather is anything like Germany, the wines may be 6% to 11%
> alcohol. I consider that consumer friendly. What did the one you have
> taste like?
> --
>
> Billy
> Bush and Pelosi Behind Barshttp://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.nethttp://www.youtube.com/watch?v=l0aEo59c7zU&feature=related

Hi, I went to the KZ Goriska Brda - Dobrovo winery in Slovenia (which
is on the border with northern Italy) a couple of years ago as part of
my honeymoon ^_^. The climate is very close to that of mid northern
Italy.

I didn't try wine from the varietal you mention unfortunately, but
tried many wines from their range. I think they are the biggest
cellar or even producer in the country and used giant stainless steel
tanks first. Subsequently they ferment in Oak barrels for the
european market and in steel tanks with oak chippings for the US
market. The guide told me that the American market seems to prefer
the taste that way.

I know none of this helps the OP much, but I thought I'd chip in

Jim

jim c wrote:
> On Jul 3, 2:43 am, Billy > wrote:
>> In article >,
>>
>>
>>
>> "Pavel314" > wrote:
>>> "Billy" > wrote in message
>>> ...
>>>> In article >,
>>>> "Pavel314" > wrote:
>>>>> I've been googling to find a location that sells furmint grape vines
>>>>> without
>>>>> any success. If anyone knows of a vendor, please post.
>>>>> Thanks,
>>>>> Paul
>>>> http://www.viticlonesupplies.com/id20.htm
>>>> Don't get excited, it looks like you'll be put on a waiting list.
>>>> You might give the University of California at Davis' viticulture
>>>> department a jingle. They might have a line on it (more likely someone
>>>> who could or has imported it).
>>>> If you're planning on making a Tokaj style wine, you had best learn
>>>> about botrytis cinerea, the mold that can turn a crop of white grapes
>>>> into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
>>>> responsible for Sauternes, trokenbeerenausleses, and Tokaj.
>>> Thanks, Billy, I wrote to them both. What I want to make is shipon, a
>>> Slovenian white wine made from furmint grapes. (In Slovenian, the "sh" sound
>>> is indicated by an "s" with an inverted chevron on top, but I don't have
>>> that letter available in my email fonts.) Anyway, it used to be available
>>> everywhere in Cleveland in the 1960's and 1970's but just isn't imported
>>> anymore, so I thought I'd grow my own.
>>> Paul
>> Does it have a varietal flavor or is it the structure (fruitiness, mouth
>> feel, tannins, ect.) of the wine that you like? If it was cheap, it will
>> have been tank fermented (either a lined concret tank or stainless). If
>> the weather is anything like Germany, the wines may be 6% to 11%
>> alcohol. I consider that consumer friendly. What did the one you have
>> taste like?
>> --
>>
>> Billy
>> Bush and Pelosi Behind Barshttp://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.nethttp://www.youtube.com/watch?v=l0aEo59c7zU&feature=related
>
> Hi, I went to the KZ Goriska Brda - Dobrovo winery in Slovenia (which
> is on the border with northern Italy) a couple of years ago as part of
> my honeymoon ^_^. The climate is very close to that of mid northern
> Italy.
>
> I didn't try wine from the varietal you mention unfortunately, but
> tried many wines from their range. I think they are the biggest
> cellar or even producer in the country and used giant stainless steel
> tanks first. Subsequently they ferment in Oak barrels for the
> european market and in steel tanks with oak chippings for the US
> market. The guide told me that the American market seems to prefer
> the taste that way.
>
> I know none of this helps the OP much, but I thought I'd chip in
>
> Jim

I suppose a certain price point segment of the American market has
gotten used to the more intense 'raw' taste of oak chip wine.
I shudder that such an 'acquired taste' is now the preference for that
segment.

Gene

"Billy" > wrote in message
...
> In article >,
> "Pavel314" > wrote:
>
>> "Billy" > wrote in message
>> ...
>> > In article >,
>> > "Pavel314" > wrote:
>> >
>> >> I've been googling to find a location that sells furmint grape vines
>> >> without
>> >> any success. If anyone knows of a vendor, please post.
>> >>
>> >> Thanks,
>> >>
>> >> Paul
>> >
>> > http://www.viticlonesupplies.com/id20.htm
>> >
>> > Don't get excited, it looks like you'll be put on a waiting list.
>> >
>> > You might give the University of California at Davis' viticulture
>> > department a jingle. They might have a line on it (more likely someone
>> > who could or has imported it).
>> >
>> > If you're planning on making a Tokaj style wine, you had best learn
>> > about botrytis cinerea, the mold that can turn a crop of white grapes
>> > into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
>> > responsible for Sauternes, trokenbeerenausleses, and Tokaj.
>>
>>
>> Thanks, Billy, I wrote to them both. What I want to make is shipon, a
>> Slovenian white wine made from furmint grapes. (In Slovenian, the "sh"
>> sound
>> is indicated by an "s" with an inverted chevron on top, but I don't have
>> that letter available in my email fonts.) Anyway, it used to be
>> available
>> everywhere in Cleveland in the 1960's and 1970's but just isn't imported
>> anymore, so I thought I'd grow my own.
>>
>> Paul
>
> Does it have a varietal flavor or is it the structure (fruitiness, mouth
> feel, tannins, ect.) of the wine that you like? If it was cheap, it will
> have been tank fermented (either a lined concret tank or stainless). If
> the weather is anything like Germany, the wines may be 6% to 11%
> alcohol. I consider that consumer friendly. What did the one you have
> taste like?

After 30 years, I remember it as having spicy tones and being very crisp,
somewhat Gewurztraminer-ish. It was my favorite of the Slovenian varieties.
I picked up some more recent descriptions on the Web:

"It has a lively, fruity, almost peppery nose with some grapey depth to it.
The palate is really lively and fresh, with an exuberant fruity, spicy
character and a hint of spritz on the bright, acidic finish. This is a very
pure, clean, minerally white that's full flavoured but zippy, and would be a
versatile food wine. "

"The specialty of the area is Sipon: the must can achieve an outstanding
content of aromatic oils and sugar, while the acids are less aggressive."

I ordered the last seven bottles of Sipon in stock at Zachys in Scarsdale,
NY, yesterday. They may be the last seven bottles in the U.S. I'll post a
review when they arrive.

Paul

On Jul 3, 9:08 am, "Pavel314" > wrote:
> "Billy" > wrote in message
>
> ...
>
>
>
> > In article >,
> > "Pavel314" > wrote:
>
> >> "Billy" > wrote in message
> ...
> >> > In article >,
> >> > "Pavel314" > wrote:
>
> >> >> I've been googling to find a location that sells furmint grape vines
> >> >> without
> >> >> any success. If anyone knows of a vendor, please post.
>
> >> >> Thanks,
>
> >> >> Paul
>
> >> >http://www.viticlonesupplies.com/id20.htm
>
> >> > Don't get excited, it looks like you'll be put on a waiting list.
>
> >> > You might give the University of California at Davis' viticulture
> >> > department a jingle. They might have a line on it (more likely someone
> >> > who could or has imported it).
>
> >> > If you're planning on making a Tokaj style wine, you had best learn
> >> > about botrytis cinerea, the mold that can turn a crop of white grapes
> >> > into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
> >> > responsible for Sauternes, trokenbeerenausleses, and Tokaj.
>
> >> Thanks, Billy, I wrote to them both. What I want to make is shipon, a
> >> Slovenian white wine made from furmint grapes. (In Slovenian, the "sh"
> >> sound
> >> is indicated by an "s" with an inverted chevron on top, but I don't have
> >> that letter available in my email fonts.) Anyway, it used to be
> >> available
> >> everywhere in Cleveland in the 1960's and 1970's but just isn't imported
> >> anymore, so I thought I'd grow my own.
>
> >> Paul
>
> > Does it have a varietal flavor or is it the structure (fruitiness, mouth
> > feel, tannins, ect.) of the wine that you like? If it was cheap, it will
> > have been tank fermented (either a lined concret tank or stainless). If
> > the weather is anything like Germany, the wines may be 6% to 11%
> > alcohol. I consider that consumer friendly. What did the one you have
> > taste like?
>
> After 30 years, I remember it as having spicy tones and being very crisp,
> somewhat Gewurztraminer-ish. It was my favorite of the Slovenian varieties.
> I picked up some more recent descriptions on the Web:
>
> "It has a lively, fruity, almost peppery nose with some grapey depth to it.
> The palate is really lively and fresh, with an exuberant fruity, spicy
> character and a hint of spritz on the bright, acidic finish. This is a very
> pure, clean, minerally white that's full flavoured but zippy, and would be a
> versatile food wine. "
>
> "The specialty of the area is Sipon: the must can achieve an outstanding
> content of aromatic oils and sugar, while the acids are less aggressive."
>
> I ordered the last seven bottles of Sipon in stock at Zachys in Scarsdale,
> NY, yesterday. They may be the last seven bottles in the U.S. I'll post a
> review when they arrive.
>
> Paul

You could check with Cornell too but Traminette grows well here in the
Northeast and sounds very similar. It's my favorite local white.

Joe