On Jul 3, 3:07=A0pm, gene <genep...@[EMAIL PROTECTED]
> wrote:
> jim c wrote:
> > On Jul 3, 2:43 am, Billy <wildbi...@[EMAIL PROTECTED]
> wrote:
> >> In article <ue2dnRYuYMlWiPHVnZ2dnUVZ_jidn...@[EMAIL PROTECTED]
>,
>
> >> =A0"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
vine=
s
> >>>>> 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
someo=
ne
> >>>> 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
grape=
s
> >>>> 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
h=
ave
> >>> that letter available in my email fonts.) Anyway, it used to =A0be
av=
ailable
> >>> 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,
mou=
th
> >> feel, tannins, ect.) of the wine that you like? If it was cheap, it
wi=
ll
> >> have been tank fermented (either a lined concret tank or stainless).
I=
f
> >> 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?
> >> --
>
> >> Billy
> >> Bush and Pelosi Behind
Barshttp://www.youtube.com/watch?v=3D9KVTfcAyYG=
g&ref=3Dpatrick.nethttp://www....
>
> > Hi, I went to the KZ Goriska Brda - Dobrovo winery in Slovenia (which
> > is on the border with northern Italy) a couple of years ago as part of
> > my honeymoon ^_^. =A0The climate is very close to that of mid northern
> > Italy.
>
> > I didn't try wine from the varietal you mention unfortunately, but
> > tried many wines from their range. =A0I think they are the biggest
> > cellar or even producer in the country and used giant stainless steel
> > tanks first. =A0Subsequently they ferment in Oak barrels for the
> > european market and in steel tanks with oak chippings for the US
> > market. =A0The guide told me that the American market seems to prefer
> > the taste that way.
>
> > I know none of this helps the OP much, but I thought I'd chip in :)
>
> > Jim
>
> I suppose a certain price point segment of the American market has
> gotten used to the more intense 'raw' taste of oak chip wine.
> I shudder that such an 'acquired taste' is now the preference for that
> segment.
>
> Gene
Sorry, I meant to add that the flavour of the wine was the selling
point that they felt they were fulfiling rather than the price (I did
ask). But, I can see where you are coming from I think. If the
preference is nurtured then the price point is established...
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