Jim - what David said, but there's another reason. I've been making bubblies at home for almost 30 years (not every year, and from a variety of grapes) and I've found out the hard way that trying to start a bottle fermentation with abv above 12.5% can be difficult. I'm currently struggling with several bottles of 2006 sparkling 100% Chardonnay that started out with 22.5 Brix, which is about 13% potential alcohol. The entire batch started to ferment and stopped. It has a very little bit of fizz, barely a cremant, and the sugar added for fermentation is still there. I've had other batches where the grapes were between 18-20 Brix and had no problems making the bubbles.Jim Grow wrote:I love sparklers from many places, Champagne, Germany. Loire, Burgundy. Australia, USA, Alsace. I have wondered many times why the ABV in all of these wines is always listed as %12 or %12.5. This alchol level is obviously the desired one and manipulated/adjusted to result it that. Climate would not be the reason as many (USA/ Australia) regions are warm enough to produce sparklers well in excess of that. As a lover of full-bodied wines, I'd like to taste a quality sparkler of 14 or 15 % ABV and see how it differs from what is available out there. What is so magic about that %12 ABV sparkler/Champagne?
Bob Parsons Alberta. wrote:I have been a fan of Langlois (Loire Valley) ever since discovering the 100% Cab Franc sparkler Carmin Dry. The NV Brut Rose Cremant de Loire has now appeared on the shelves downtown and is being poured at a local winebar. The bottle had been open over an hour but was still fresh and lively.
Again 100% CF but in a much lighter style than the Carmin Dry. Strawberry and floral nose, small bubbles. Decent acidity with a blast of raspberry on the finish. Very clean and hard not to enjoy, think around $20 Cdn on the shelf.
Salil wrote:1995 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne
Makes a nice impression up front with bright citrus and pear fruit accented by yeasty and bready flavours, but it turns a little dull and oxidative on the back end, feeling a little tired and soft without the precision and freshness that I'd like. Not sure if this is a slightly off/damaged bottle or something more representative, but I didn't enjoy it much.
David M. Bueker wrote:Aren't you supposed to be holding Huet Petillant for 50 years?
Users browsing this forum: Google Adsense [Bot] and 4 guests