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Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Howie Hart wrote:Spritz. It is caused by slight traces of CO2 that remains in the wine through the bottling process. It is common in wines bottled very young and maintained in a cool environment. CO2 dissolved in water (or wine) is carbonic acid, which adds to the tartness.
David M. Bueker
Riesling Guru
34355
Thu Mar 23, 2006 11:52 am
Connecticut
Jashue wrote:Howie Hart wrote:Spritz. It is caused by slight traces of CO2 that remains in the wine through the bottling process. It is common in wines bottled very young and maintained in a cool environment. CO2 dissolved in water (or wine) is carbonic acid, which adds to the tartness.
That explains the fuzzy line between the acidic tartness and the textural sensation of bubbles.
So if the intent of the wine maker is to create a still wine, then is the presence of spritz a fault? I remember experiencing spitz in a young bottle of JJ Prum Kabinett that was pretty much universally well regarded by the critics. What to make of this? The wine was amazing in most respects, as I recall, but the texture was distracting-- to me, at least. Is spritz something that will go away if a wine is set down for a year of two?
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
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