On Jul 3, 9:08 am, "Pavel314" <Pavel...@[EMAIL PROTECTED]
> wrote:
> "Billy" <wildbi...@[EMAIL PROTECTED]
> wrote in message
>
>
news:wildbilly-89DAAC.18434202072008@[EMAIL PROTECTED]
>
>
>
> > In article <ue2dnRYuYMlWiPHVnZ2dnUVZ_jidn...@[EMAIL PROTECTED]
>,
> > "Pavel314" <Pavel...@[EMAIL PROTECTED]
> wrote:
>
> >> "Billy" <wildbi...@[EMAIL PROTECTED]
> wrote in message
>
>>news:wildbilly-1D4F9C.22231801072008@[EMAIL PROTECTED]
> >> > In article <UvCdnRXmQOXbUPfVnZ2dnUVZ_vOdn...@[EMAIL PROTECTED]
>,
> >> > "Pavel314" <Pavel...@[EMAIL PROTECTED]
> wrote:
>
> >> >> I've been googling to find a location that sells furmint grape
vines
> >> >> without
> >> >> any success. If anyone knows of a vendor, please post.
>
> >> >> Thanks,
>
> >> >> Paul
>
> >> >http://www.viticlonesupplies.com/id20.htm
>
> >> > Don't get excited, it looks like you'll be put on a waiting list.
>
> >> > You might give the University of California at Davis' viticulture
> >> > department a jingle. They might have a line on it (more likely
someone
> >> > who could or has im****ted it).
>
> >> > If you're planning on making a Tokaj style wine, you had best learn
> >> > about botrytis cinerea, the mold that can turn a crop of white
grapes
> >> > into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot)
that is
> >> > responsible for Sauternes, trokenbeerenausleses, and Tokaj.
>
> >> Thanks, Billy, I wrote to them both. What I want to make is ****pon, a
> >> Slovenian white wine made from furmint grapes. (In Slovenian, the
"sh"
> >> sound
> >> is indicated by an "s" with an inverted chevron on top, but I don't
have
> >> that letter available in my email fonts.) Anyway, it used to be
> >> available
> >> everywhere in Cleveland in the 1960's and 1970's but just isn't
im****ted
> >> anymore, so I thought I'd grow my own.
>
> >> Paul
>
> > Does it have a varietal flavor or is it the structure (fruitiness,
mouth
> > feel, tannins, ect.) of the wine that you like? If it was cheap, it
will
> > have been tank fermented (either a lined concret tank or stainless).
If
> > the weather is anything like Germany, the wines may be 6% to 11%
> > alcohol. I consider that consumer friendly. What did the one you have
> > taste like?
>
> After 30 years, I remember it as having spicy tones and being very
crisp,
> somewhat Gewurztraminer-ish. It was my favorite of the Slovenian
varieties.
> I picked up some more recent descriptions on the Web:
>
> "It has a lively, fruity, almost peppery nose with some grapey depth to
it.
> The palate is really lively and fresh, with an exuberant fruity, spicy
> character and a hint of spritz on the bright, acidic finish. This is a
very
> pure, clean, minerally white that's full flavoured but zippy, and would
be a
> versatile food wine. "
>
> "The specialty of the area is Sipon: the must can achieve an outstanding
> content of aromatic oils and sugar, while the acids are less
aggressive."
>
> I ordered the last seven bottles of Sipon in stock at Zachys in
Scarsdale,
> NY, yesterday. They may be the last seven bottles in the U.S. I'll post
a
> review when they arrive.
>
> Paul
You could check with Cornell too but Traminette grows well here in the
Northeast and sounds very similar. It's my favorite local white.
Joe
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