Moderators: Jenise, Robin Garr, David M. Bueker
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Not sure how you connect the reported CO2 to the dullness on the palate. Dissolved CO2 typically heightens the perception of acidity, adding brightness to a wine, not dullness.
Clearly you do not like reductive winemaking, which promotes some degree of retained CO2. The idea is to preserve freshness. Perhaps the Stags' Leap is just another bad California Viognier.
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Your explanation makes perfect sense Tom. What it does not do is explain your note on the Stags' Leap. The problem with their Viognier is much more likely to be a grape/place mismatch, resulting in a fat, flabby wine than being "robbed on the palate by dissolved CO2."
Viognier already runs the risk of flabbiness without being (mis)planted in what is a very warm region.
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
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