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David M. Bueker
Childless Cat Dad
35737
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Lars,
Several years ago I downloaded a German wine classification sheet from Rudi Wiest. It has a line at the top of the trocken column that says "at .9% RS minimum acid needed is .7%" I have never seen reference to that type of requirement since. Are there currently restrictions around sugar/acid levels in the GG requirements?
David M. Bueker
Childless Cat Dad
35737
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:So acid has to be within .2% of the RS?(.9 to .7, .8 to .6 and so on)?
David M. Bueker
Childless Cat Dad
35737
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker
Childless Cat Dad
35737
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Zombie thread!
David M. Bueker wrote:Zombie thread!
David M. Bueker
Childless Cat Dad
35737
Thu Mar 23, 2006 11:52 am
Connecticut
Tim York wrote:David M. Bueker wrote:Zombie thread!
Zombie thread why?
Tim York wrote:I think I need dry examples for that and my German cellar is mainly spätlesen![]()
David M. Bueker
Childless Cat Dad
35737
Thu Mar 23, 2006 11:52 am
Connecticut
Rahsaan wrote:Tim York wrote:I think I need dry examples for that and my German cellar is mainly spätlesen![]()
Plenty of spätlese trocken!
David M. Bueker wrote:Rahsaan wrote:Tim York wrote:I think I need dry examples for that and my German cellar is mainly spätlesen![]()
Plenty of spätlese trocken!
Or Grosses Gewachs for twice the price!
David M. Bueker
Childless Cat Dad
35737
Thu Mar 23, 2006 11:52 am
Connecticut
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