kwilkinson
Having a Ball
- Joined
- Nov 21, 2007
- Messages
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Whoa. Some evidence shows that TCA can be traced back to new oak barrels.
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Too many of them taste like fertilizer rather than dirt. You should move onto Bergerac and Irouleguy. I need an advanced scout for those as well. Also, if you are lucky they will put a little hair on your chest.
I have disliked every single one of these I have ever had. Granted, that's a sample size of maybe 12.
You should move onto Bergerac and Irouleguy. I need an advanced scout for those as well.
It's awful stuff.
I believe I read once that TCA can also reside and infect the basic piping used in wineries - and that it can basically require a winery to replace most of its equipment.
I toured a winery in Indiana this summer (
The main problem, at least at most of them, is that they can only make what they're going to sell, so they end up making this sickly sweet nasty crap
I believe I read once that TCA can also reside and infect the basic piping used in wineries - and that it can basically require a winery to replace most of its equipment.
I have visited many wineries in Indiana. They are all pretty bad. The main problem, at least at most of them, is that they can only make what they're going to sell, so they end up making this sickly sweet nasty crap, half the time derived from fruit that isn't grapes, and sell it to the tasteless pricks that live around here.
If you ever visit or work a crush, you'll realize leg hairs are way down the list of nasty things that make it into the press. Mice, lizards, snakes, tools, all kinds of nastiness gets in there. I guess there are worse ways to die, eh?
Thank god for fermentation, eh?