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Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Peter May
Pinotage Advocate
3822
Mon Mar 20, 2006 11:24 am
Snorbens, England
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Oliver McCrum wrote:I don't like the hair shirt style, as a general rule it sets my teeth on edge.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Tim York wrote:...From outside Champagne Domaine de la Taille aux Loup's (Jacky Blot) Montlouis Triple Zéro is a masterpiece. The estate's website explains the name by Zéro Chaptalisation, Zéro Liqueur de Tirage, Zéro Liqueur d'Expédition. It states that at the moment of bottling there remains 10-12g RS but does not specify how much is left after fermentation in the bottle; my guess from tasting the latest cuvée would be about 2g.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Howie Hart wrote: I wonder how they would prevent the fermentation of the final 2g.
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Victorwine wrote:Question for Oliver- why do you state low sugar levels reduce aroma?
I have a bowl of Bartlett Pears on my kitchen counter; they were slightly green and firm to the touch and tasted “pretty good” upon first buying them. Now that they have been sitting around for a few weeks, the slightly green color and firmness is giving way to yellow/ slight browning and softness. (Basically starting to “ferment” and IMHO tasting and smelling even better).
Salute
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Howie Hart wrote:Tim York wrote:...From outside Champagne Domaine de la Taille aux Loup's (Jacky Blot) Montlouis Triple Zéro is a masterpiece. The estate's website explains the name by Zéro Chaptalisation, Zéro Liqueur de Tirage, Zéro Liqueur d'Expédition. It states that at the moment of bottling there remains 10-12g RS but does not specify how much is left after fermentation in the bottle; my guess from tasting the latest cuvée would be about 2g.
Interesting. I wonder how they would prevent the fermentation of the final 2g.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
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