Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Patchen Markell
Wine guru
966
Sat Jan 16, 2016 11:18 am
Ithaca, New York
Jenise wrote: Second pour, after addition of about two tablespoons of cold water
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Oliver McCrum wrote:Jenise,
Is it possible this bottle was slightly oxidized?
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Patchen Markell wrote:Jenise wrote: Second pour, after addition of about two tablespoons of cold water
Out of curiosity, do you mean that you added 2T. cold water to your second pour, or that you added 2T. cold water to the remaining wine in the bottle and then poured your second pour?
Added water only to the second pour (a large pour at that). We were watching the game Sunday, snacking and otherwise distracted so it took me awhile to conclude that I wouldn't drink a second glass without remedy.
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Victorwine wrote:Hi Jenise
I totally understand the “water addition” diluting the wine part. I’m a little confused about you using the term “reduced”. From the rest of your post I believe your definition of reduce is as in cooking, to reduce or thicken something by boiling or simmering. Are we to think aging a wine in oak cask for two to three years “reduces” the wine (makes it “heavy and thick”)? Usually the term “concentrate” is used when referring to aging in oak cask. I could think of several other techniques that would make a wine “heavy and thick”.
Salute
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
David M. Bueker wrote:Adding water at fermentation is a very different beast.
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Victorwine wrote:I guess I can’t grasp the idea of comparing bulk aging (a table wine) in oak cask for two to three years as being the same as “cooking reduction”.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Victorwine wrote:At fermentation the goal of adding water (just the “right” amount) is to adjust the Brix (to a more “desirable” level) of your must or juice (hopefully not diluting all the goodness the juice or must has to offer). Besides no one really adds just “plain” water but acidified water.
Salute
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Victorwine wrote:At fermentation the goal of adding water (just the “right” amount) is to adjust the Brix (to a more “desirable” level)
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Victorwine wrote:Adding water prior to fermentation the water becomes part of the medium the yeast and bacteria turns into wine. Whereas adding water later all you are doing is adding water to wine.
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn
He put the 'bar' in 'barrister'
9520
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn
He put the 'bar' in 'barrister'
9520
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David M. Bueker wrote:Bill,
I never add more than a few drops.
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