Start a fight at Thanksgiving with these wine grapes.

 


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Valdiguié

It was once known as Napa Gamay in California – although the grape has nothing to do with true Gamay. It hails from the south of France but has found success in the States. It’s a high-yield red grape, acceptable for every day drinking, that shares some characteristics with Pinot Noir - and Gamay for that matter. Carbonic maceration can be used to counter its astringent tannins. California varietal bottles are available at great values – see J. Lohr.

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  • Snooth User: Adriantoth
    2233994 10

    Adding sugar to wine will make it taste sweet I know, too simplistic, but since taste is a personal choice sweeter may be a good or bad thing. If you like sweet wines you an open a bottle, decant it, add sugar to taste and then enjoy every sip. There is no “law” that says you can’t do that.
    Having said that let me discuss a situation where the addition of sugar is beneficial. The “perfect” wine will have a nice balance between the acid and sugar in the finished product. If the original grapes were higher than normal (again a personal value judgment) then the wine may taste “sharp” or “acidic.” In this case, a few percents of remaining sugar in the wine will “balance” the acid taste in the mouth and make the wine “better” too many people. Two grapes where this can apply are Riesling. Both are rather late-ripening grapes and some years and some places the final acid is higher than most people’s taste in dry wines. That is why you normally find Riesling and Vidal Blanc finished in an off-dry method.
    Usually one measures the sugar, with either a dosimeter. But usually (on red wine), when grape skin tends to go to the bottom, it means that it is near to the end of fermenting. Bobbles can give some information: there will be in any case some, but they should be reduced. Fermenting method raises the heat. When the temperature will decrease, it means that fermentation is at the final step. These are estimated methods, but the wine should be dry in any case with such methods, maybe with few remaining sugars. But it could continue fermenting the few residuals also in later phases. There is not a high need for oxygen, with few sugars left. https://essayservices.org/

    Nov 21, 2018 at 1:32 AM


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