Another Wine Blog - Latest Comments in How the light gets in

Re: How the light gets in

Joe Power — Wed, 02 Apr 2008 14:53:48 -0000

Well, let me know if you are going to skip town so we can polish off a bottle or two before you go.

Re: How the light gets in

Steve — Wed, 02 Apr 2008 13:10:32 -0000

No, not enrolled yet...I did get my diploma though...and a letter stating that a score of 70% or better on the test gave you the right to proceed to the diploma program. So that was cool. There is a small chance (and, I mean very small) that we may be heading out of dodge by that time. It is unlikely...but, I am going to hold off for another couple of months...see how things play out.
School is going well...but, it's almost like seeing how a magician does his tricks. Plus, talk about over-analyzing wine...the amount of acids and enzymes and peptides and proteins and lions and tigers and bears....it's a little overwhelming for someone who still hasn't made their first batch yet...:)

Re: How the light gets in

Joe Power — Tue, 01 Apr 2008 08:35:40 -0000

Hey Steve! Glad to see you back. I hope school is going well for you. Are you enrolled in the ISG class this Fall?

With brett, I tend to side with the Aussies and consider it a flaw, but I disagree with them that it always ruins a wine. As for oxidation, I am never a fan, but sherry lovers don't seem to mind. I guess that was my point, what one person sees as a flaw another might enjoy. Some folks look at Cindy Crawford and see a beauty mark, some see a big-ass mole on her face. Et ainsi il va! ;)

Re: How the light gets in

Steve — Mon, 31 Mar 2008 11:30:59 -0000

Hey Joe!
Just trying to catch up on your blog...it's been awhile, I've been pretty occupied with school and stuff...
You might think I would have an answer for you...but, ultimately...there is no accounting for anyone's 'taste'. However, we just had a chapter about yeast fermentation and the different strains that are typically used...I would argue that a wine that has been fermented with Brettanomyces isn't necessarily a flaw. Obviously the French don't deem it as such. The point of using different yeast strains is because each one imparts something different to the wine (in addition to other pros or cons with regards to chemical reactions)...in the case of Brett...too much can be a bad thing...but, the point is to control how much of it comes through to the finished product. Oxidation, on the other hand, is generally a matter of improper sealing...or a bad cork. No?