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ChaimShraga wrote:Thanks for the info, Bill. Alas, Sekt is not imported to Israel.
Jim Grow wrote:Hi Bill, the only Sekts I see in Ohio are made from Riesling. Does Schloss Johannesburg still make a Riesling Sekt. It used to come into Ohio but the 1995 was the last one I have tried or seen. I think it was labeled as Schloss Furstentum and was excellent. Does anyone make quality Sekt out of Scheurebe or Siegerrebe? I would sure like to try one of those some day.
He put the 'bar' in 'barrister'
7004
Tue Mar 21, 2006 7:31 pm
Vancouver BC
He put the 'bar' in 'barrister'
7004
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Bill Hooper wrote:Not at all a tasting note, but slightly relevant. Today we started in on hand-riddling (which isn't nearly as pornographic as it looks in print) the 4500 bottles of Sekt that we produce yearly. Once in the morning and once in the evening (hand-harvesting Weißburgunder and Auxerrois in between. Both at about 100 Oechsle, btw) Contrary to what you might think, it is a rather violent procedure and quite a workout (it's not just daintily turning bottles a quarter turn, it is smashing them back and forth into the rack while turning them.) It sure makes you thirsty for Sekt.
Bill Spohn wrote:Bill Hooper wrote:Not at all a tasting note, but slightly relevant. Today we started in on hand-riddling (which isn't nearly as pornographic as it looks in print) the 4500 bottles of Sekt that we produce yearly. Once in the morning and once in the evening (hand-harvesting Weißburgunder and Auxerrois in between. Both at about 100 Oechsle, btw) Contrary to what you might think, it is a rather violent procedure and quite a workout (it's not just daintily turning bottles a quarter turn, it is smashing them back and forth into the rack while turning them.) It sure makes you thirsty for Sekt.
Yeah, I guess you need to shake them up to dislodge the yeast patches. I've watched the riddling machines in Epernay at work and they ain't quiet!
You guys must be the local wrist wrestling champions!
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