Torrontes
Region: Argentina (10% planting; 20% of wine), Chile
Flavor Profile: crisp, floral, tropical fruit, mango, peach, orange, violet, rose, hint of muscat
Fresh, aromatic wines with moderate acidity, smooth texture and mouthfeel as well as distinctive peach and apricot aromas on the nose. Dry! Great light summertime drink.
5-10 years ago: "Damn, this is a good ass wine! Why is no one making this?"
Now: Underwhelming. More and more people are making it so there's lots more mediocre torrontes.
Smell of sulfur = BAD WINE.
You can take a bad wine back.
Bonarda
Regions: Argentina, Chile, CA (aka Charbono), Italy (aka Croatina)
AKA: Douche nonir, Bonarda, Corbeau and Charbono
Flavor Profile: easy, fruity wine for early drinking, black plum and dark fruit aroma
In South America: moderate acidity, inky, black fruit, cassis, fennel, cherry, dried fig, plum, leather, tar
Crushing wine! Pressed with presses.
Crusher, destemmer
There are different phases of pressing the juice!
Some wineries take different levels of pressed juice and make them into different batches of wine
"Free Run Juice"- gravity has pulled the juice out, not smashing
Now you have juice to ferment.
Most yeast dies at 14% alcohol
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