Microbiological
Wines Tagged With "Microbiological" View More
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"Microbiological" on Snooth
dmcker
In Japan, which has more than plenty of humidity for more than half the year, airconditioning units definitely dry the air too much. And even in a proper cellar where no machinery is needed the winters here get dry enough...
Lara at Oriel
Yeasty brioche with apple pie aromatics and crisp refreshing minerality. Aged ( I think) at least 8 yrs sur lie and then allowed to rest with the dosage for another 2 yrs-- but still not overly heavy, it maintains a fresh...
mark
Light floral and herbal nose, flavors are slightly yeasty with a hint of a fungal note. Pleasant bubbles, lovely flavor. Very nice wine.
Michael at MAX
Yeasty aromas. Nice nutty sort of characters on the nose. The palate is crisp and zesty with good yeasty complexity. It’s a bright lively wine. You get clean bright fruit with yeast on the back palate which persists...
Philip
Peaches and quince on the nose with a hoppy/yeasty twinge of linolium (have a feeling that this will subside over time). A little CO2 gives it a spritz on the tongue and keeps the wine lively and fresh. Its simple, yet...
GregT
But particles of something on a rock are not the rock, any more than perfume on a person is not the person. Lichen and molds smell like lichen and molds. The smell of a rainstorm is what the Indians call sondhi or the...
jdavidian
Sadly disappointing. Slightly yeasty odor (yet not corked). Too thin and light, and flavors were not what I would expect from a French wine.
Tasted a sip poured immediately out of the bottle...awful! Poured a full glass and let it sit for a few minutes...much better. Yeasty, almost cherry-pie aroma. Assertive tannins, but smooth texture. Some slight raspberry...
Yes but how does oak soften wine? Thru partial oxidation, so the length of time in oak will matter, and also by reacting with the compounds produced during fermentation. However, the biggest factor in maintaining a...
solomania9
Spicy nutty nose. A soft flavor of musty yellow caramel and a good deal of lactic acid. Interesting for a glass but not two.
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