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The Official Wine Thread - Page 677

post #10141 of 17485
Quote:
Originally Posted by Quatsch View Post


Its true but I think of r.s. being more of a factor in red wine's perception of sweetness than in whites. I may be in error here, but I imagine there aren't a lot of reds like Gewurztraminer, which can be technically "dry" but tastes so fruity that its percieved as sweet. I'm not sure on that though, its just a feeling I have.

Glycerol is the third greatest byproduct of the fermentation cycle (ETOH and CO2 are the first two respectively). Now, since dry red wines tend towards higher ETOH content than do dry white wines, which do we think will tend to have higher glycerol content? Also, it seems there is some inter-play between phenols and glycerol in providing mouth feel and perception of sweetness. Again, red wines have higher phenol concentrations than do whites.

As we know it is red wines that receive all the attention for health benefits too. Here is a study that posits the glycerols are the key to these benefits: http://www.clinchem.org/cgi/content/full/52/4/785

Again, I could well be wrong but my very limited knowledge tends to indicate I am correct and your hypothesis of residual sugar being more important for the perception of sweetness in red wines than white could possibly be incorrect.

If you want good examples look at CA Zins or Oz Shiraz. High ETOH, tons of fruit, clear perception of sweetness usually.

Either way, wine is good. cheers.gif
post #10142 of 17485
Wine is good.
post #10143 of 17485
Quote:
Originally Posted by patrickBOOTH View Post

Wine is good.

And good for you!

(in moderation, of course)
post #10144 of 17485
Quote:
Originally Posted by Slewfoot View Post


And good for you!

(in moderation, of course)

And occasional excess!

blush.gif
Edited by Piobaire - 8/1/11 at 11:24am
post #10145 of 17485
Everyday is an occasion for excess! teacha.gif
post #10146 of 17485
Quote:
Originally Posted by Slewfoot View Post



(in moderation, of course)

If only somebody had warned me before Saturday night. lookaround.gif
post #10147 of 17485
Quote:
Originally Posted by Piobaire View Post


Glycerol is the third greatest byproduct of the fermentation cycle (ETOH and CO2 are the first two respectively). Now, since dry red wines tend towards higher ETOH content than do dry white wines, which do we think will tend to have higher glycerol content? Also, it seems there is some inter-play between phenols and glycerol in providing mouth feel and perception of sweetness. Again, red wines have higher phenol concentrations than do whites.

As we know it is red wines that receive all the attention for health benefits too. Here is a study that posits the glycerols are the key to these benefits: http://www.clinchem.org/cgi/content/full/52/4/785

Again, I could well be wrong but my very limited knowledge tends to indicate I am correct and your hypothesis of residual sugar being more important for the perception of sweetness in red wines than white could possibly be incorrect.

If you want good examples look at CA Zins or Oz Shiraz. High ETOH, tons of fruit, clear perception of sweetness usually.

Either way, wine is good. cheers.gif
I bow before your science. I need to work harder on getting in-depth in wine chemistry, given that I'll be starting my cellar internship in a month.

Quote:
Originally Posted by patrickBOOTH View Post

Everyday is an occasion for excess! teacha.gif

Cheers to that!


Also, I know I'm becoming a total fanboy, but that Lioco case I picked up the other night was mixed Heintz and Michaud vineyards, with more of the michaud than the heintz. Now their Michaud Pinot Noir is probably the best wine I've had all year, and the Michaud Chardonnay was probably the best Chard. I've had yet, though I've only been trying to explore in the last month or so. Very rocky taste with lots of mineral flavor and an acidity which demands attention, though its still softer than a mouth-puckering riesling. I realy, realy liked it.

500
Edited by Quatsch - 8/1/11 at 1:05pm
post #10148 of 17485
Wow. Missed a few days on here while moving. Lots to catch up on. Good conversations.
Quote:
Originally Posted by Piobaire View Post

I think Kyle means it slightly differently than what you're thinking.

The ME Sauv. Blanc is great wine in the sense that it is well made and tasty. However, it's not great in the sense of multi-layered and complex with all kinds of little sub-plots, literary allusions and creations of themes like The Green World. The ME is to be enjoyed in a non-critical fashion and savoured in the moment. Like going to see The Blue Man Group. laugh.gif

You should post here more often.
post #10149 of 17485
Quote:
Originally Posted by Mark from Plano View Post

Wow. Missed a few days on here while moving. Lots to catch up on. Good conversations.



You should post here more often.

laugh.gif

Hope the move went well and nothing precious, like Kistler, was broken.
post #10150 of 17485
This guy that I had last night I thought was a great experience. I felt it had a perfect balance between fruit and tannins. The finish was pretty long lasting, but not in a harsh sort of way.


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post #10151 of 17485
Quote:
Originally Posted by Piobaire View Post


laugh.gif

Hope the move went well and nothing precious, like Kistler, was broken.

Thankfully no broken Kistler.


Was on a date Sunday night and ordered 2008 Ridge Lytton Springs to go with a pizza. Liked it, but is it possible that a zin like this needed a bit more bottle time? Was a bit more tannic than I'm used to Zins being. Seemed like another couple of years or so might have improved this a bit. Very well made and structured wine. I enjoyed it a lot. This one has about 20% or so Petit Syrah in the blend that I was really digging.
post #10152 of 17485
Quote:
Originally Posted by Mark from Plano View Post


Thankfully no broken Kistler.


Was on a date Sunday night and ordered 2008 Ridge Lytton Springs to go with a pizza. Liked it, but is it possible that a zin like this needed a bit more bottle time? Was a bit more tannic than I'm used to Zins being. Seemed like another couple of years or so might have improved this a bit. Very well made and structured wine. I enjoyed it a lot. This one has about 20% or so Petit Syrah in the blend that I was really digging.

Have noticed Ridge Zins need far more bottle age than the usual CA Zin just for that reason. Ridge builds everything to last it seems.

Been thinking of cracking a 2000 Château Haut-Bages Libéral this weekend. I think it's ready. Thoughts on this from our Bord folks?
post #10153 of 17485
Tonight: d85ea28d.jpg
post #10154 of 17485
Kinda early, huh?
post #10155 of 17485
Guilty. The finish was very short on this one. The g/f liked it better than the 99' Pomerol, which she said tasted like really good "honey".
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