On Jul 8, 7:08 pm, Billy <wildbilly@[EMAIL PROTECTED]
> wrote:
> In article
> <39de6028-c4c4-4d02-935c-53cde9796...@[EMAIL PROTECTED]
>,
> Joe Sallustio <joe_sa...@[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
gr=
ape
> > > > > >> >> 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'
viticu=
lture
> > > > > >> > department a jingle. They might have a line on it (more
like=
ly
> > > > > >> > someone
> > > > > >> > who could or has im****ted it).
>
> > > > > >> > If you're planning on making a Tokaj style wine, you had
bes=
t
> > > > > >> > learn
> > > > > >> > about botrytis cinerea, the mold that can turn a crop of
whi=
te
> > > > > >> > grapes
> > > > > >> > into gold or garbage. It is botrytis cinerea (a.k.a. bunch
r=
ot)
> > > > > >> > that is
> > > > > >> > responsible for Sauternes, trokenbeerenausleses, and Tokaj.
>
> > > > > >> Thanks, Billy, I wrote to them both. What I want to make is
sh=
ipon,
> > > > > >> 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
(fruitine=
ss,
> > > > > > 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
stainl=
ess).
> > > > > > If
> > > > > > the weather is anything like Germany, the wines may be 6% to
11=
%
> > > > > > alcohol. I consider that consumer friendly. What did the one
yo=
u have
> > > > > > taste like?
>
> > > > > After 30 years, I remember it as having spicy tones and being
ver=
y
> > > > > 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
de=
pth 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'l=
l 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
> > > 'Gew=FCrztraminer). It will be less good than a good
gew=FCrztraminer=
, 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=3D9KVTfcAyYGg&ref=3Dpatrick.nethtt=
p://www.you
> > > tube.com/watch?v=3Dl0aEo59c7zU&feature=3Drelated- 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
Barshttp://www.youtube.com/watch?v=3D9KVTfcAyYGg&r=
ef=3Dpatrick.nethttp://www.youtube.com/watch?v=3Dl0aEo59c7zU&feature=3Drela=
ted
Billy,
I use carboys and demijohns and usually ferment with heavy toast oak
chips or cubes. I don't understand the higher alcohol trend, balance
is balance. I have never made a wine over 14% ABV that didn't taste
hot; I just don't care for them. I have had a nice old vine Zin that
high but I didn't make it, my grapes aren't of that caliber.
Joe
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