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The Official Wine Thread

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

  1. Piobaire

    Piobaire Not left of center?

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    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:
     
    Last edited: Aug 1, 2011


  2. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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  3. Slewfoot

    Slewfoot Senior member

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    And good for you!

    (in moderation, of course)
     


  4. Piobaire

    Piobaire Not left of center?

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    And occasional excess!

    :blush:
     
    Last edited: Aug 1, 2011


  5. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Everyday is an occasion for excess! :teach:
     


  6. Cary Grant

    Cary Grant Senior member

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    If only somebody had warned me before Saturday night. :lookaround:
     


  7. Quatsch

    Quatsch Senior member

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    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.



    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.

    [​IMG]
     
    Last edited: Aug 1, 2011


  8. Mark from Plano

    Mark from Plano Lifestyle change - no homo

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


    You should post here more often.
     


  9. Piobaire

    Piobaire Not left of center?

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    :laugh:

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


  10. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    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.


    [​IMG]
    [​IMG]
     


  11. Mark from Plano

    Mark from Plano Lifestyle change - no homo

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    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.
     
    Last edited: Aug 2, 2011


  12. Piobaire

    Piobaire Not left of center?

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    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?
     


  13. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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  14. kwilkinson

    kwilkinson Having a Ball

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    Kinda early, huh?
     


  15. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    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".
     
    Last edited: Aug 3, 2011


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