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The Official Wine Thread - Page 1341

post #20101 of 20671
There are native and commercial yeasts.
post #20102 of 20671
Quote:
Originally Posted by RedLantern View Post

I have often wondered why we don't hear much about yeast in wine. Given that yeast has a very prominent role in the flavor profile of beers, I would assume the same to be true about wine. Different breweries have proprietary yeasts and spend a good deal of time and money managing yest strains. Only occasionally do I see that a wine called out that it is fermented by "native" yeasts - but I'm not sure if that means that they did not add (pitch) yeast, or what exactly. Also, if not called out as native fermented, what yeast is being pitched? How is it selected?

There's no doubt yeast impacts flavour but it's a pretty complicated phenomena and I think to attempt to either attribute terroir to yeast or to disentangle wild yeast from the terroir is probably not a productive thing to do. Saccharomyces cerevisiae is the most common species of yeast used but it does have different strains. It's used as it doesn't die off after 3-5% ABV is reached which is what happens with the vast majority of wild yeasts carried in on the skins from the vineyard. Many makers also dose the grapes with sulfur right on the crush pad to kill most of these wild yeasts. I think what most winemakers mean by "wild yeast" is the yeast living in their fermentation room/cellar and that tends to be a strain of Saccharomyces cerevisiae. This "house strain" is encouraged by dumping the pomace and stuff in the vineyards so that strain will inhabit the area.
post #20103 of 20671
This might help- round table on wine additives with winemakers. Covers many of the typical additives (SO2, yeasts, bentonite, enzymes, etc)

http://www.winesandvines.com/buyersguide/?pLev=group&pId=101&articleId=154830
post #20104 of 20671
1995 Clos du Val last night, the regular bottling not the reserve. Picked it up from K&L (which moved, goddamnit) for $70. Perfect condition. Very earthy and smoky, which I don't get from that wine when it's 5-10 yrs. Totally proves these suckers can age very well. Release price was probably $20 or less. (These days the regular bottling MSRP is about $30, but you can often find it in the 20s).

It reminded me a La Mission 1995 I had about a year ago.
post #20105 of 20671
Love Clos du Val. Was my house cab for many years until it started getting too expensive. Visited the winery when I was in napa last a couple of years ago. Bought a couple of cases of their higher end limited release and more unusual bottlings (cab franc, Petit Verdot, blends etc) . Have had them sleeping since, but recently brought a few of the bottles home from my locker to start drinking despite not being of an appropriately Mantonian age.

Will report when I start popping them.
Edited by Mark from Plano - 8/12/16 at 2:07pm
post #20106 of 20671

Had one of the wine's i've been holding in my closet (havent moved to my offsite yet) - it was cooked. Now I'm worried the whole case is cooked. Damnit.

post #20107 of 20671

Deeelish. Nice everyday bottle, especially during the hot Toronto summer; there's a nice lightness to it.

 

 

Just bought a couple bottles of this. I'll let one age for a few more years; I tend to really like good Chianti that's aged for 5-10 years. I find the wine becomes nicely rounded and integrated, while still being fresh and lively.

post #20108 of 20671
Just had a 2012 Denner Syrah. Drinking really well. Nose of stewed prunes and licorice.
post #20109 of 20671
Going to dinner at Mélisse in Santa Monica tomorrow. Perusing the wine list. Seems like they want to reward Bandol drinkers, which is fine with me, while completely screwing over anyone who wants some champers. I'm intrigued by the two Irancy reds on the list.
Edited by erictheobscure - 8/13/16 at 12:59am
post #20110 of 20671
Dang that list is nice and prices are awesome
post #20111 of 20671
Iunno, I refuse to order Screaming Eagle if it's under $5,000 a bottle.
post #20112 of 20671
Oh man I took a brief look at the half bottle section lol. Still not too bad. And yeah you'll pay way more for the famous baller stuff
post #20113 of 20671
I've never seen a list with such and extensive selection of white Burgundy. Nice selection of Raveneau and I love Corton-Charlemagne. Condrieu is always interesting too. At a gathering of wine makers and wine geeks I remember watching folks walk right by things like SQN to pour a splash of Condriieu.

So right by the Screagle....might want to research that 05 Philip Togni. I've had multiple bottles from them. That might be a good price, not sure, if you're in the mood for that type of wine.

Melisse = two stars? Nice. Will need report.
Edited by Piobaire - 8/13/16 at 8:13am
post #20114 of 20671
The price fixe looked pretty good.
post #20115 of 20671
And get the pairings.
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