In article
<c50d8344-fd2e-4034-ad64-c7d1baa560f7@[EMAIL PROTECTED]
>,
Joe Sallustio <joe_sallo@[EMAIL PROTECTED]
> wrote:
> On Jul 3, 9:08 am, "Pavel314" <Pavel...@[EMAIL PROTECTED]
> wrote:
> > "Billy" <wildbi...@[EMAIL PROTECTED]
> wrote in message
> >
> >
news:wildbilly-89DAAC.18434202072008@[EMAIL PROTECTED]
> >
> >
> >
> > > 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?
> >
> > 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
>
> You could check with Cornell too but Traminette grows well here in the
> Northeast and sounds very similar. It's my favorite local white.
>
> Joe
Traminette is a European hybrid (Joannes Seyve 23.416 x
'Gewürztraminer). It will be less good than a good gewürztraminer, which
can be exceptional, with distinctive aromas of rose oil.
I suspect that furmint is more like a good pinot grigio.
--
Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.net
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