Moderators: Jenise, Robin Garr, David M. Bueker
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
I have a crusher/de-stemmer, which removes most of the stems. Stems that have become brown during the ripening process can be used in a limited amount in reds, but green stems should be avoided.David M. Bueker wrote:Stems...do I hear stems?
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Howie Hart wrote:I have a crusher/de-stemmer, which removes most of the stems. Stems that have become brown during the ripening process can be used in a limited amount in reds, but green stems should be avoided.David M. Bueker wrote:Stems...do I hear stems?
Florida Jim wrote:Howie Hart wrote:I have a crusher/de-stemmer, which removes most of the stems. Stems that have become brown during the ripening process can be used in a limited amount in reds, but green stems should be avoided.David M. Bueker wrote:Stems...do I hear stems?
I used to think this way, too, until I saw all the bright green stems in a Dujac ferment.
How can they do that?
Best, Jim
Ben Rotter
Ultra geek
295
Tue Sep 19, 2006 12:59 pm
Sydney, Australia (currently)
Jeff B wrote:Does the "character" of a red grape come from the juice or a combination of the juice with the skins?
Jeff B wrote:But is the "more" just a statement about texture only (the tannins)?
Jeff B wrote:But if skins are integral to a wine's complexity, is my beloved champagne at an inherent "complexity disadvantage" because only the grape's juice is used?
Florida Jim wrote:Howie Hart wrote:I have a crusher/de-stemmer, which removes most of the stems. Stems that have become brown during the ripening process can be used in a limited amount in reds, but green stems should be avoided.David M. Bueker wrote:Stems...do I hear stems?
I used to think this way, too, until I saw all the bright green stems in a Dujac ferment.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Users browsing this forum: AhrefsBot, Google [Bot] and 4 guests