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The Official Wine Thread

Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.

  1. Piobaire

    Piobaire Senior member

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    No. A trocken kabinett will be kabinett due to ripeness level of the grape at harvest and will be trocken due to sugar level at bottling.
     
    1 person likes this.
  2. Piobaire

    Piobaire Senior member

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    Feinherb is not bone dry but rather off-dry.

    I'm out of this one.
     
  3. Griffyndor

    Griffyndor Senior member

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    Um, yeah. The designation of ripeness level at picking is modified to indicate residual sugar at bottling. The producer isn't naming the wine based on ripeness level because that doesn't tell you what's in the bottle.
     
  4. Piobaire

    Piobaire Senior member

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    No, no it's not. I just had a master fucking somm lecture me on this a few weeks ago. But whatever you say, brah.
     
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  5. Griffyndor

    Griffyndor Senior member

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    Feinherb can mean anything from dry to sweet. But feinherb auslese indicates a dry wine in my experience. If you've had contrary ones then name the wine.
     
  6. Piobaire

    Piobaire Senior member

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    Whatever you say, brah.
     
  7. Griffyndor

    Griffyndor Senior member

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    Whoa! A master fucking somm lecture! Amazing brah! That's huge! Holy shit! I didn't realize I was interacting with a guy that went to a lecture! Holy fuck!
     
  8. Griffyndor

    Griffyndor Senior member

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    Yup. Lecture over bitch.
     
  9. Piobaire

    Piobaire Senior member

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    I think everyone reading this is quite clear who the bitch is here, bitch.

    The thing about wrestling in the mud with a pig is...the pig likes it. Have fun, bitch.
     
    Last edited: Oct 8, 2016
  10. Griffyndor

    Griffyndor Senior member

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    Doesn't seem like you like it. You want some more? The thing about drinking wines is, well, you have to actually drink them to understand. Lectures are great, brah, but if you don't actually drink German wines maybe you're missing something. Maybe? No?
     
  11. Piobaire

    Piobaire Senior member

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  12. RedLantern

    RedLantern Senior member

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    :marchal: Wine so srs.
     
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  13. CBrown85

    CBrown85 Senior member

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    Hard to turn down another cheapie with some age. $30CAD

    [​IMG]
     
  14. Piobaire

    Piobaire Senior member

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    Did four blind tastings with a couple somm buddies. I nailed all four today (a first) but was disappointed I was not presented with a Riesling. :lol:

    Sipping the Rivata Barbaresco 2011 from today. I'll be honest, it's a tough wine to like without food. The mushroom gill aromas and tastes are a bit overwhelming at this moment for me. I was excited to properly call this wine as I do not drink a lot of Nebbiolo.
     
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  15. indesertum

    indesertum Senior member

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    I don't understand how you can be so confident yet so wrong.

    The pradikat levels have requirements for range of degrees oeschle which is the density of grape must and translates to sweetness of the grape pre-fermentation not post or at bottling

    Feinherb isn't a legally defined term but it tends to be sweeter than halbtrocken which is >12g/L

    And I also got the same lecture by a master somm at a tasting. Also had a fun chat about the same thing with Paul Grieco of the Terroir bars and tasted a few fully dry ausleses

    You do know you can easily Google these things right? Unless you're trolling
     
    Last edited: Oct 9, 2016
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  16. venividivicibj

    venividivicibj Senior member

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    Nebbiolo is one of my favorites. Any reason why you don't try it more?
     
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  17. Griffyndor

    Griffyndor Senior member

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    yes, I get all that. My point is that at the end of the day when a producer releases a wine the label used under the pradikat system generally tells you the sweetness of whats in the bottle. A wine picked as auslese level oeschle and fermented to the point of dryness isn't labeled "auslese". Wines picked at BA level might be marked auslese ***, or auslese gk, or auslese LGK.
     
  18. Piobaire

    Piobaire Senior member

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    Probably a combination of a few things including length of time to mature, the relative unapproachable youthful wine, cost of the better expressions, and still learning the producers of note.
     
  19. venividivicibj

    venividivicibj Senior member

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    Yeah, if you want some earlier to drink ones, there are a few 'Nebbiolo langhes' that I can recommend.

    I also have a PDF of Barolo and Barbaresco, King and Queen of Barolo I can email you if you want some reading
     
    Last edited: Oct 9, 2016
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  20. Piobaire

    Piobaire Senior member

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    Thanks, mate, but I just want to call it for the exam and I'm happy. Maybe one day I'll wander over that way but it's not turning my crank right now and there's so many other things that are.
     

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