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The Official Wine Thread!

grapedrink

grapedrink

Duke status
May 21, 2011
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A Beach
_____ said:
I was talking Sunday to a winemaker that said shipping wine without sulfates (natural wine?) can be sketchy so he doesn't make it. He said something like temp variations can increase volatile acidity and make it smell/taste like vinegar. Makes total sense if it stays close to home like those wineries in Italy that. But look on the back of the same bottle you buy in USA and it probably says "contains sulfites". (grapedrink to the courtesy phone)
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Pretty tough to preserve wine without sulfites, which is why most wineries don't bother. You need to nuke it in order for it to not ferment again.

As for what causes headaches more with US made wines, I think it's histamines. Grapes are picked at a higher sugar level and are extracted more in the winery, which likely leads to more histamines. There are also several dozen additives that are allowed under federal allow that are not required to be labeled. Who knows what kind of synergies there are when you combine histamines, additives, high alcohol, etc, especially as it pertains to food sensitivities and allergies at the individual level.
 
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gbg

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Jan 22, 2006
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Hit Deerhorn Valley in Jamul last weekend. New Sangiovese. So good. 20201018_153326.jpg
 
$kully

$kully

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_____ said:
I was talking Sunday to a winemaker that said shipping wine without sulfates (natural wine?) can be sketchy so he doesn't make it. He said something like temp variations can increase volatile acidity and make it smell/taste like vinegar. Makes total sense if it stays close to home like those wineries in Italy that. But look on the back of the same bottle you buy in USA and it probably says "contains sulfites". (grapedrink to the courtesy phone)

Another big problem besides vineyards getting burnt is smoke taint. A vineyard can be spared fire, but the grapes can be screwed. People in those areas who picked before the fires are probably in good shape if their wine was already in tanks or barrels, and the others not so much. Smoke taint doesn't rinse off.
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Drink a lot of natural wines that aren’t local. Often from places like France, Sicily and Georgia. Never got a bad bottle.
 
enframed

enframed

Tom Curren status
Apr 11, 2006
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grapedrink said:
Pretty tough to preserve wine without sulfites, which is why most wineries don't bother. You need to nuke it in order for it to not ferment again.
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Wineries making "natural wine" throw away a lot of their juice and charge more for what is deemed "bottleable." And they charge you more for it since they lose some product. Most won't tell you that.

There is nothing wrong with drinking wine with a little sulfur, meaning less than 80ppm. It's a necessary part of the winemaking process to make stable wine.
 
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enframed

enframed

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llilibel03 said:
The best wine I’ve drunk was from unmarked bottles in Italy, direct from the vineyards. Locals buy “ damigiane,” giant bottles from which they fill their unmarked bottles.
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Lots of wineries in Italy take the wines that are not optimal for bottling and sell directly from tank/barrel to villagers for 1 euro/liter. Amazing.

In America they sell it in bladders to some "winery" that adds acid, sugar, color, oak chips, oxygen, flavors, whatever, and call it Meiomi.
 
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enframed

enframed

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Apr 11, 2006
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Tonight paired with Kimchi Rice Bowls.

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Michele Perillo Coda di Volpe Irpinia 2013 - organic, older vines, 12 hrs skin contact, native yeast, 2.5 years on the lees, stainless steel only. Slightly phenolic (skins), peaches, herbs, glycerin, minerality. This 2013 could easily go another 5 years.

Brezza Langhe Nebbiolo 2019 - certified organic, fruit is all Barolo from around Barolo village, younger vines, 8 day maceration, all steel, bottled spring after harvest, released 12 months after harvest. Red berries, cherries, flowers, low tannin, good acid, just lovely. Drink chilled.
 
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enframed

enframed

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tsenn said:
Wine suggestions for Thanksgiving please...
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For turkey and ham, lighter reds with low tannins and good acidity. Beaujolais, Bardolino, Burgundy, Barbera, cabernet franc (Loire Valley, FR), some CA pinot noirs, certain Chianti Classicos (no new oak), certain skin contact whites (Italy, France, Austria), but not "orange wine," German pinot noirs, Washington red blends, Oregon pinot noir, certain Etna rosso, fresher style nebbiolo.

With beef, heavier reds: Bordeaux, Barolo, Barbaresco, Valpolicella Ripasso, Taurasi/Aglianico del Vulture, certain Etna rossos.
 
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