"Billy" <wildbilly@[EMAIL PROTECTED]
> wrote in message
news:wildbilly-89DAAC.18434202072008@[EMAIL PROTECTED]
> In article <ue2dnRYuYMlWiPHVnZ2dnUVZ_jidnZ2d@[EMAIL PROTECTED]
>,
> "Pavel314" <Pavel314@[EMAIL PROTECTED]
> wrote:
>
>> "Billy" <wildbilly@[EMAIL PROTECTED]
> wrote in message
>>
news:wildbilly-1D4F9C.22231801072008@[EMAIL PROTECTED]
>> > In article <UvCdnRXmQOXbUPfVnZ2dnUVZ_vOdnZ2d@[EMAIL PROTECTED]
>,
>> > "Pavel314" <Pavel314@[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
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