In article
<39de6028-c4c4-4d02-935c-53cde97962e3@[EMAIL PROTECTED]
>,
Joe Sallustio <joe_sallo@[EMAIL PROTECTED]
> wrote:
> On Jul 4, 1:21 am, Billy <wildbi...@[EMAIL PROTECTED]
> wrote:
> > In article
> > <c50d8344-fd2e-4034-ad64-c7d1baa56...@[EMAIL PROTECTED]
>,
> > Joe Sallustio <joe_sa...@[EMAIL PROTECTED]
> wrote:
> >
> >
> >
> >
> >
> > > 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]
> > > > >>u...
> > > > >> > 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
> >
> > Traminette is a European hybrid (Joannes Seyve 23.416 x
> > 'Gewürztraminer). It will be less good than a good gewürztraminer,
which
> > can be exceptional, with distinctive aromas of rose oil.
> >
> > I suspect that furmint is more like a good pinot grigio.
> > --
> >
> > Billy
> > Bush and Pelosi Behind
> >
Barshttp://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.nethttp://www.you
> > tube.com/watch?v=l0aEo59c7zU&feature=related- Hide quoted text -
> >
> > - Show quoted text -
>
> I make all of those from Northeastern US grapes and the Traminette is
> by far the best when it comes to nose and spice notes. I get most of
> this from near Fredonia which isn't too awful far from Cleveland. The
> seller (Walkers) does buy in grapes from all over the northeast but
> these are grown locally as I understand it. The Pinot Grigio could be
> overcropped but all I can tell you is it wasn't even on a par with a
> well made Chenin Blanc, it's just mediocre, not bad, not good. The
> Gewurz has a very pronounce grapefruit note that I really don't care
> for. The Traminette has come out like a nice Gewurz each time I made
> it. I make these dry so they show the flaws. I may blend the Gewurz
> or sweeten it to see how that turns out. I gave up on the pinot
> grigio last year...
>
> Once you plant it takes a couple years to see where things end up,I
> was just speaking to the local region, not the variety in general.
>
> Joe
Great fun Joe. It has always amazed me how easy wine is to make.
You fermenting in 5 gal glass bottles or barrels? Used to be that white
grapes were ready at 21 to 23 brix and reds at 22 to 24 and a total acid
of about .7% but these days everybody is making wine for Robert Parker
which means soft, high alcohol wines that are picked at 24 to 28 brix.
This is a good time of year to have a cellar full of cool white wine.
It's a 101F outside as I type. It's no good for grapes, all they can do
in this heat is pump water for eva****ative cooling. No energy for
ripening grapes.
To your health.
--
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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