Moderators: Jenise, Robin Garr, David M. Bueker
Bill Spohn
He put the 'bar' in 'barrister'
9515
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bill Spohn
He put the 'bar' in 'barrister'
9515
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bill Spohn wrote:Malt that requires a soupcon of water is done by design.
Wine that has to be watered to be palatable bespeaks winemaker incompetence.
IMHO.
Bill Spohn
He put the 'bar' in 'barrister'
9515
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise wrote:Sorry: he's right. ...
Robin Garr wrote:(From this week's [30 Second Wine Advisor)
. . . How about you? Have you ever tried adding a little water to a high-alcohol wine? How did it work out?
David M. Bueker
Riesling Guru
34361
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Robin Garr wrote:Jenise wrote:Sorry: he's right. ...
Let's say he was right about the wine you tried. It didn't work with the Santos Malbec, though, and it was pretty easy to tell why: The water diluted the fruit more than it diluted the oaky spice, so the watered wine ended up as an unbalanced oak bomb. With lower alcohol, yeah, but the brute-force alcohol reduction created a less interesting wine.
Conclusion: It can work, but it doesn't always work.
Peter May
Pinotage Advocate
3811
Mon Mar 20, 2006 11:24 am
Snorbens, England
Bill Spohn
He put the 'bar' in 'barrister'
9515
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bill Spohn wrote:Lots of people make wine that I don't like. Some of them make wine that just about no one likes! Their prerogative, and their loss of my money.
Jenise
FLDG Dishwasher
42637
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
richard.peck wrote:
Yes, I've tried adding water and it worked out well. Here's how it happened.
As your exchange with Jenise suggests, watering is probably a dice throw? Its success probably depends on both the base wine and the taster's definition/sense of balance. Still, I haven't forgotten this experience because Mollydooker enthusiasts are by definition fans of big reds. By the vote at our table, at least, the watered wine showed better....
By the way, at the end of the room, Sparky polled each table to find out the percentages of their best blend. When ours was announced, he was very gracious and even stopped by later to chat.
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