Jenise wrote:it's some form of grape juice that's added back to an already made wine, but when and why is it done?
Bill Buitenhuys wrote:That Bonterra muscat sounds yummy, Hoke. We go through lots of moscato d'asti here in the summer time as it's just so damned refreshing.
I like the muscat slushie idea too. That might have to be our July 4th sipper this year.
TomHill wrote:for achieving the sweetness in wines:
1. Adding sussreserve (preserved grape juice) back to the fermented dry wine, or
2. Stopping the fermentation before dryness is achieved by chilling it down to knock off the yeasts.
With both, you have to keep the (sweetened) wine cold so's fermentation does not start up again. And you have to sterile filtre and sterile btl to make sure the wine doesn't start to referment in the btl.
Obviously the first technique results in higher alcohol in the wine. As I understand it, both techniques are commonly used in Germany (Austria & elsewhere). Supposedly many vintners have experimented w/ both techniques and have chosen one over the other, but I don't think there is a consensus as to which is the better technique. Least I've not seen any difinitive papers on the comparison.
There are also quite a few K-J'd wines in Calif (adding a bit of sussreserve to bring it just under the threshold of tasting sugar in the wine), a technique that was perfected by Jed Steele at K-J. But it's really bad when you hit a French Chablis or French WhiteBurg that's been K-J'd....makes you gag.
With both, you have to keep the (sweetened) wine cold so's fermentation does not start up again.
Jenise wrote:TomHill said:With both, you have to keep the (sweetened) wine cold so's fermentation does not start up again.
Ah, I'm remembering an old friend talking about hightailing it back to L.A. from Napa Valley every year with a cooler full of Louis Martini's Moscato which was sold only at the winery and had to be kept really cold. This would be why.
Hoke wrote:For a drier version of a Muscat-ish experience, Bill, check out a bottle of Moschofilero from Greece. It's one of the many clonal varieties in the vast Muscat family. Good summer wine: light, dry, fairly crisp, but with a light aroma of Muscat/Moscato. And since it's Greek and not trendy, it's still affordable!
Users browsing this forum: Google [Bot], Google Adsense [Bot], Sam Platt and 9 guests