In Vino Veritas

[wildchild24143]

Unfortunately you’re mistaken actually. Maybe that’s the case for the wines you’ve allegedly produced. But machine harvest does frequently lead to less desireable grapes and such being added to wine. Also mega purple is a blight on the world of winemaking.

Mega purple is stable and does not contain va, the problem the poster is having is with ethyl acetate. Mega purple has a free SO2 level of over 70ppm. While I understand your viewpoint on grape concentrate, the information you have received is quite biased and inaccurate.

 

[base10]

Mega purple is stable and does not contain va, the problem the poster is having is with ethyl acetate. Mega purple has a free SO2 level of over 70ppm. While I understand your viewpoint on grape concentrate, the information you have received is quite biased and inaccurate.

I don't know the chemistry of all this, but I'm curious why you would be defending the use of an additive such as this

 

[Annalisep47]

Mega purple is stable and does not contain va, the problem the poster is having is with ethyl acetate. Mega purple has a free SO2 level of over 70ppm. While I understand your viewpoint on grape concentrate, the information you have received is quite biased and inaccurate.

I don’t believe I ever likened mega purple to acid levels in wine. I mentioned acidfication which is done in some areas which have extremely hot climates.

I mentioned the French enjoying VA (I myself don’t mind a certain amount of it. Especially in skin contact wines from Italy)

And I mentioned that avoiding natural wines would be a good idea because they can display that element.

Mega purple was something I discussed in relation to the apothic brand and cheap commercially produced wine in general. It was an example of additives that are added to bottles. I also mentioned the machine harvesting and lack of hand sorting leading to less desireable elements making it into the bottle.

If you’re going to insult my intelligence level — please make sure you’re attacking me for the right things. Or actually don’t attack me. Because it’s rude and unnecessary. The poster asked what wines to enjoy that DONT have the va “fault”. I tried to assist. Bringing up a months old post to try to disparage my character and education was not what I believe they asked for.

 

[wildchild24143]

I don’t believe I ever likened mega purple to acid levels in wine. I mentioned acidfication which is done in some areas which have extremely hot climates.

I mentioned the French enjoying VA (I myself don’t mind a certain amount of it. Especially in skin contact wines from Italy)

And I mentioned that avoiding natural wines would be a good idea because they can display that element.

Mega purple was something I discussed in relation to the apothic brand and cheap commercially produced wine in general. It was an example of additives that are added to bottles. I also mentioned the machine harvesting and lack of hand sorting leading to less desireable elements making it into the bottle.

If you’re going to insult my intelligence level — please make sure you’re attacking me for the right things. Or actually don’t attack me. Because it’s rude and unnecessary. The poster asked what wines to enjoy that DONT have the va “fault”. I tried to assist. Bringing up a months old post to try to disparage my character and education was not what I believe they asked for.

I wasn’t trying to attack you in any way, I was simply trying to give the poster cause and affects and how to avoid the problem they were having.

 

[Calilawyer87]

Any other wine aficionados on here . Bonus points for those that enjoy more than just California Cabernet

Big oenophile here. Currently have a collection of about 200 bottles (both of my wine fridges are full at the moment and I have stuff just lying around, including a double magnum that I am likely going to lay down for about 10-15 years).

I tend to gravitate towards new world low tannin wines, with a particular affinity for Russian River and Willamette Valley pinots, but really enjoy exploring whatever small producers I can find with high quality wine making techniques regardless of varietal.

Would love to chat with a fellow wine lover

 

[ManofMischief]

Just finishing off a nice Italian, too late to start another .... hmmm or is it?

 

[Bpar721971]

The volatile acid or VA is created by two things, first and most likely is poor barrel maintenance. The wines exposure to air (oxygen) causes the production of ethyl acetate. The second and least occurring problem is stuck fermentation’s, when a fermentation is lacking nutrients, has too high concentration of sugar or is too cold the primary fermentation will slow or even stop and the malic acid bacteria will begin to eat sugar instead of malic acid and produce ethyl acetate. Typically the larger production wines do not have VA issues as the big production wineries have the ability to remove VA in house and do not have to pay for another company to come in a filter it out.

As for the bottles having problems after being a few days old you can buy and use a corivin which keeps the bottle sealed and pushes the wine out through a hypodermic needle. Otherwise you can use a spray can of mixed gas and a vacuum pump to reduce the exposure to oxygen.

Annieslip is correct and knows her wines.

 

[cliteatingman]

My favorites are Cotes du Rhone and Ravenswood Zins. I love Malbec as well.

 

[lovestoread1958]

Especially fond of Loire Valley whites.

 

[allnightguy]

Great topic!
I’ve been impressed by Spanish wines for the last few years. I remember when I couldn’t find even one that was drinkable, but now they’re my go to choice. Trader Joe's has a few for $7 that taste like they’re $20. La Sonriente, a Granacha, and Monte Ducay, a Carignana.

 

[alt_ego]

So Few White Wine Lovers

I've lived longer than a lot of the people on this site, and as I age my taste in wine has changed and developed, like m_anew1 back on page one of the thread.

Now, I drink almost exclusively white wines, mostly French. And thanks to mimosas, a couple of bottles of Valdobbiadene every week (note: never waste a good Cartizze in orange juice).

But the bottle for tonight will be an Italian - Pojer e Sandri's Zero Infinito. I'll lead off with a decent NV Champagne or Cremant, maybe Delamotte or Cremant d'Alsace from Kuentz-Bas. Then follow it up with a Sauternes or Madeira.

Wine is definitely ONE of my weaknesses.

Cheers!!

Alt_ego

 

[Spiritedlady]

You don’t need to argue with Wildchild - he’s a nice guy and I believe he’s a good source of knowledge on wine production.I don’t think he would have deliberately tried to undermine someone. I like to see him in full flow about something he knows about.

 

[Annalisep47]

You don’t need to argue with Wildchild - he’s a nice guy and I believe he’s a good source of knowledge on wine production.I don’t think he would have deliberately tried to undermine someone. I like to see him in full flow about something he knows about.

Im confused as to a few aspects of this message. I started the post. Wildchild came onto it rudely and now I’m being told to not argue with him? Sorry. I don’t allow attacks on my intelligence to just pass by. There’s also an assumption here that I’m not knowledgeable on wine production. Which is another unfair statement. Finally, you may see him in full flow anytime you like, but I don’t feel it’s necessary to tell me to sit down and shut up and let him call me an idiot for you to do so.

 

[LiteTouch10]

Im confused as to a few aspects of this message. I started the post. Wildchild came onto it rudely and now I’m being told to not argue with him? Sorry. I don’t allow attacks on my intelligence to just pass by. There’s also an assumption here that I’m not knowledgeable on wine production. Which is another unfair statement. Finally, you may see him in full flow anytime you like, but I don’t feel it’s necessary to tell me to sit down and shut up and let him call me an idiot for you to do so.

Hummmm! aReading the above as none of my business, but! As they say in the good old Red Lion. “Time Gentlemen Please” Smiles and apologies to the sexist phrase.

Well speaking from the EU, arguably the home of good vintages. My preferences for Burgundy and wonderful landscapes too. I also notice the growing interest in Viognier. Still can’t match my preference for Montagny. Try the great cooperative in Buxy if you pass that way. Or I’ll give you the address of a friend of mine and his delicous Pinot Noir.

I visit a France every year, some feel of a pilgrimage to find the holy grail of the perfect sensation. Food and wine....perchance the delicate smile across the table. A promise of pleasures to come across the table too.

May we all enjoy the next sip.

 

[Spiritedlady]

Im confused as to a few aspects of this message. I started the post. Wildchild came onto it rudely and now I’m being told to not argue with him? Sorry. I don’t allow attacks on my intelligence to just pass by. There’s also an assumption here that I’m not knowledgeable on wine production. Which is another unfair statement. Finally, you may see him in full flow anytime you like, but I don’t feel it’s necessary to tell me to sit down and shut up and let him call me an idiot for you to do so.

There is no assumption of any sort - I don’t think you were rudely attacked. In my experience of talking with him he has been a nice guy. You might have both enjoyed talking together since you both seem to share an interest but don’t bother. Sit and be offended.

 

[Annalisep47]

Hummmm! aReading the above as none of my business, but! As they say in the good old Red Lion. “Time Gentlemen Please” Smiles and apologies to the sexist phrase.

Well speaking from the EU, arguably the home of good vintages. My preferences for Burgundy and wonderful landscapes too. I also notice the growing interest in Viognier. Still can’t match my preference for Montagny. Try the great cooperative in Buxy if you pass that way. Or I’ll give you the address of a friend of mine and his delicous Pinot Noir.

I visit a France every year, some feel of a pilgrimage to find the holy grail of the perfect sensation. Food and wine....perchance the delicate smile across the table. A promise of pleasures to come across the table too.

May we all enjoy the next sip.

Absolutely. I do tend to love French wine. Well. And Italian. And Spanish. Lol. I will say I’m not the biggest viognier fan. Too frequently it smells like peach baby food lol. But I love all things burgundy

 

[jordanp76]

I have been really enjoying Riojas over the last few years and find that it is possible to get some really delicious ones at a quite reasonable price. Cheers.

 

[mywife4othermen]

We discovered Bordeaux from St. Emilion last year. In Buffalo area it costs around 30/ bottle, but can be much more if you want. That's pricey for us, but for an occasion it's nice.

Your mail-box is full. Can you please delete some messages?

Thanks.

 

[wildchild24143]

There is no assumption of any sort - I don’t think you were rudely attacked. In my experience of talking with him he has been a nice guy. You might have both enjoyed talking together since you both seem to share an interest but don’t bother. Sit and be offended.

Thank you, my comments here were never meant to offend anyone. Wine is to be enjoyed and shared. Many people have strong opinions on brands that are produced in large quantities, however those wines tend to be the cleanest when it comes to wine flaws but certainly do lack complexity. People enjoy different things and I am all for that. Drink what you enjoy!