Moderators: Jenise, Robin Garr, David M. Bueker
Champagne Lover
2163
Wed Sep 10, 2008 8:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Oliver McCrum wrote:I don't like the hair shirt style, as a general rule it sets my teeth on edge.
Tim York wrote:...From outside Champagne Domaine de la Taille aux Loup's (Jacky Blot) Montlouis Triple Zéro is a masterpiece. The estate's website explains the name by Zéro Chaptalisation, Zéro Liqueur de Tirage, Zéro Liqueur d'Expédition. It states that at the moment of bottling there remains 10-12g RS but does not specify how much is left after fermentation in the bottle; my guess from tasting the latest cuvée would be about 2g.
Howie Hart wrote: I wonder how they would prevent the fermentation of the final 2g.
Champagne Lover
2163
Wed Sep 10, 2008 8:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Victorwine wrote:Question for Oliver- why do you state low sugar levels reduce aroma?
I have a bowl of Bartlett Pears on my kitchen counter; they were slightly green and firm to the touch and tasted “pretty good” upon first buying them. Now that they have been sitting around for a few weeks, the slightly green color and firmness is giving way to yellow/ slight browning and softness. (Basically starting to “ferment” and IMHO tasting and smelling even better).
Salute
Howie Hart wrote:Tim York wrote:...From outside Champagne Domaine de la Taille aux Loup's (Jacky Blot) Montlouis Triple Zéro is a masterpiece. The estate's website explains the name by Zéro Chaptalisation, Zéro Liqueur de Tirage, Zéro Liqueur d'Expédition. It states that at the moment of bottling there remains 10-12g RS but does not specify how much is left after fermentation in the bottle; my guess from tasting the latest cuvée would be about 2g.
Interesting. I wonder how they would prevent the fermentation of the final 2g.
Users browsing this forum: Google [Bot], Google Adsense [Bot], Jon Leifer and 5 guests