jim c wrote:
> On Jul 3, 2:43 am, Billy <wildbi...@[EMAIL PROTECTED]
> wrote:
>> In article <ue2dnRYuYMlWiPHVnZ2dnUVZ_jidn...@[EMAIL PROTECTED]
>,
>>
>>
>>
>> "Pavel314" <Pavel...@[EMAIL PROTECTED]
> wrote:
>>> "Billy" <wildbi...@[EMAIL PROTECTED]
> wrote in message
>>>
news:wildbilly-1D4F9C.22231801072008@[EMAIL PROTECTED]
>>>> In article <UvCdnRXmQOXbUPfVnZ2dnUVZ_vOdn...@[EMAIL PROTECTED]
>,
>>>> "Pavel314" <Pavel...@[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?
>> --
>>
>> Billy
>> Bush and Pelosi Behind
Barshttp://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.nethttp://www.youtube.com/watch?v=l0aEo59c7zU&feature=related
>
> Hi, I went to the KZ Goriska Brda - Dobrovo winery in Slovenia (which
> is on the border with northern Italy) a couple of years ago as part of
> my honeymoon ^_^. The climate is very close to that of mid northern
> Italy.
>
> I didn't try wine from the varietal you mention unfortunately, but
> tried many wines from their range. I think they are the biggest
> cellar or even producer in the country and used giant stainless steel
> tanks first. Subsequently they ferment in Oak barrels for the
> european market and in steel tanks with oak chippings for the US
> market. The guide told me that the American market seems to prefer
> the taste that way.
>
> I know none of this helps the OP much, but I thought I'd chip in :)
>
> Jim
I suppose a certain price point segment of the American market has
gotten used to the more intense 'raw' taste of oak chip wine.
I shudder that such an 'acquired taste' is now the preference for that
segment.
Gene
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