In article
<b9cab44a-678d-4531-8a0e-5171c0403ad4@[EMAIL PROTECTED]
>,
jim c <merrydown@[EMAIL PROTECTED]
> wrote:
> On Jul 3, 3:07 pm, 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]
>,
> >
> > >> "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?
> > >> --
> >
> > >> Billy
> > >> Bush and Pelosi Behind
> > >>
Barshttp://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.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 ^_^. The 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. I think they are the biggest
> > > cellar or even producer in the country and used giant stainless
steel
> > > tanks first. Subsequently they ferment in Oak barrels for the
> > > european market and in steel tanks with oak chippings for the US
> > > market. The 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...
Now I am confused as to what you are trying to say.
By and large, chardonnay is the only white wine fermented in oak
barrels. The Germans sometimes ferment in large oak casks in which,
because of age and lack of sufficient surface area, they leave no flavor
in the wine. It makes no since for an inexpensive wine to be fermented
in oak, especially when it is a white wine, whose selling point is its'
fruitiness.
The taste preference has probably been established since the Roman
occupation. For conspicuous consumption a Slav would probably go for a
French, German, Italian, American, or Australian wine.
--
Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.net
http://www.youtube.com/watch?v=l0aEo59c7zU&feature=related
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