The Official Wine Thread - Page 969

hearty burgundy

Cabernet.

white merlot

just reading that made me puke a little bit

Fume Blanc
and for Piob .. Baco Noir

Fume Blanc is just a fancy name for Sauv Blanc. Mondavi poineered that name in 1966 but Napa had been growing SB since the the 1880s.

Your dad? Shit. My dad views Charles Shaw as luxurious. He gets mad at me when I bring my own wine. He sees right thru to the truth that I am actually not bringing a gift... I am bringing something to drink myself.

Ha ha, reminds me. As a kid, we used to eat at these folks house occasionally and I once caught the wife filling up a wine bottle with box wine to make it look better. Didnt understand it until years later. Those people's cheapness was beyond belief.


Humor in this post.

Registered for a wine calss "Sensory Evaluation" at the community college where I live. Tuesdays 6-9pm.
Looking forward to getting some guidance as to how to identify and evaluate common characteristics of wine.

What is the difference between acetic fermentation and just plain oxidation? Is acedic fermentation just a product of oxidation?

They are two different chemical processes. Acetification specifically requires acetic bacteria that turn alcohol into acetic acid (and eventually turn the wine to vinegar). Oxidation simply refers to a wine breaking down due to exposure to air.

Have had a still, sweet one of these. Barf.

That is some plonk shyte there.

Is acetic bacteria everywhere pretty much? Is it inevitable when in contact with air?

Check this: http://ofbacteriaandmen.blogspot.com/2012/05/mother-of-vinegar.html

Really cool, thanks Carey.

ahhhh Austria. The king of consistent fill levels.