Bob Henrick wrote:Can anyone tell me what is gained by not filtering chardonnay.
Rahsaan wrote:Bob Henrick wrote:Can anyone tell me what is gained by not filtering chardonnay.
I always thought the general argument for non-filtration is that it preserves the depth and richness of the chemical compounds in the wine, giving it "soul" but also potentially making it "unstable".
I don't see why that would vary according to grape, but then I'm not a chemist. Or a winemaker.
Do you see this as an issue of specific grape varieties?
Bob Henrick wrote:IMO the cloudy look detracts only in an appearence way and not in the mouth at all. Plus the fact that one expects reds to throw some sediment
John D. Zuccarino wrote:Hello Bob,
When one filters out solid particles you tend to rob the wine of it's complexity and believe it or not it's capacity to age. The fine line is to me to filter with a more porous filter that leaves some solid fruit cells and still accomplish not having the wine re ferment or to be to cloudy.
Bob Henrick wrote:I revisited the Travis chardonnay I opened yestersay and I notice that the cloudiness disappeared when the wine warmed in the glass. in fact it went away entirely as the wine approached room temp. The Travis never threw sediment as the TM DeRose did a few years ago so I didn't have to waste the last two inches or so,
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