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Anders Källberg
Wine guru
805
Sun Mar 26, 2006 10:48 am
Stockholm, Sweden
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Anders Källberg
Wine guru
805
Sun Mar 26, 2006 10:48 am
Stockholm, Sweden
Thomas wrote:Anders,
The "pip" identification method has been going around the wine world in the past couple of years. I took a seminar two years ago by one fellow behind the method.
First, it requires more than looking at pips from one or two grapes. It requires, as Jim said above, taking samples from the vineyard. The trick is: the samples have to be random, and there's an ostensible method for that, too.
...
This is all said in the assumption that this is your earliest experience with the grape.
Anders Källberg wrote:Thomas wrote:Anders,
The "pip" identification method has been going around the wine world in the past couple of years. I took a seminar two years ago by one fellow behind the method.
First, it requires more than looking at pips from one or two grapes. It requires, as Jim said above, taking samples from the vineyard. The trick is: the samples have to be random, and there's an ostensible method for that, too.
...
This is all said in the assumption that this is your earliest experience with the grape.
Thank you all for the input. As assumed, I am new to this situation, since this is my first harvest to come, so I need to build my experience to be able to judge the ripeness form the taste of the grapes. They do taste very sweet and not too acidic, I guess (or hope) the acidity is masked by all the sugar. And yes, Howie, there is in fact a Brix scale in my refractometer too, and your conversion seems to be right.
Anyway, Thomas, even though one really would need to sample and examine many pips, would you say that the two in my picture would be categorized as ripe? Or are they supposed to be even browner?
/A
Alan Wolfe
On Time Out status
2633
Sat Mar 25, 2006 10:34 am
West Virginia
Alan Wolfe wrote:I am probably old-fashioned or out-of-date but I rely on pH and sugar. For whites, a pH of 3.1 - 3.3, for reds a pH of 3.3 - 3.6, sugar usually whatever I can get between those numbers, usually 19 - 23 percent.
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Jeff_Dudley wrote:Anders,
I learned of one unusual technique of evaluating grape maturity (in terms of both evaluating readiness for harvest and formulating specific grape batch treatment plans, post harvest) from a winemaker during an informal vineyard and winery walk. Fred Scherrer said he chews on the pips. I suspect this is not an isolated idea among winemakers.
Fred indicated that he accumulated some knowledge over time by doing this repeatedly, both pre- and post-harvest, with the grape sources he was handling. He said that he was able to better judge another aspect of the grape's build this way. He worked at the Dehlinger Winery and is owner/winemaker of his own Scherrer Vineyards operation.
Maybe this can help you, perhaps if not so much this year, but increasingly over time.
Good luck and happy pip munching !
Ben Rotter
Ultra geek
295
Tue Sep 19, 2006 12:59 pm
Sydney, Australia (currently)
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Ben Rotter wrote: . . . though if you want to be sure I'd suggest testing your TA and pH too (and, IMO, TA would be the more important of the two in your situation).
Florida Jim wrote:Ben Rotter wrote: . . . though if you want to be sure I'd suggest testing your TA and pH too (and, IMO, TA would be the more important of the two in your situation).
Why?
Best, Jim
Victorwine wrote:Phenolic compounds are found in the skins, pips (seeds), and stems, very little is found in the pulp. Do all three components actually reach “phenolic ripeness” at the same time?
Salute
Ben Rotter
Ultra geek
295
Tue Sep 19, 2006 12:59 pm
Sydney, Australia (currently)
Florida Jim wrote:Ben Rotter wrote: . . . though if you want to be sure I'd suggest testing your TA and pH too (and, IMO, TA would be the more important of the two in your situation).
Why?
Anders Källberg
Wine guru
805
Sun Mar 26, 2006 10:48 am
Stockholm, Sweden
Mary Baker wrote:Anders, forgive me but . . . what are you picking?
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
David Creighton wrote:
thomas, could you provide a link to stevenson's article of riesling? please?
Anders Källberg
Wine guru
805
Sun Mar 26, 2006 10:48 am
Stockholm, Sweden
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