On Jul 4, 1:21=A0am, Billy <wildbi...@[EMAIL PROTECTED]
> wrote:
> In article
> <c50d8344-fd2e-4034-ad64-c7d1baa56...@[EMAIL PROTECTED]
>,
> =A0Joe Sallustio <joe_sa...@[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'
viticultur=
e
> > > >> > department a jingle. They might have a line on it (more likely
s=
omeone
> > > >> > who could or has im****ted it).
>
> > > >> > If you're planning on making a Tokaj style wine, you had best
le=
arn
> > > >> > about botrytis cinerea, the mold that can turn a crop of white
g=
rapes
> > > >> > 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
=A0be
> > > >> 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
ha=
ve
> > > > taste like?
>
> > > After 30 years, I remember it as having spicy tones and being very
cr=
isp,
> > > somewhat Gewurztraminer-ish. It was my favorite of the Slovenian
vari=
eties.
> > > 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,
spic=
y
> > > 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
wou=
ld be a
> > > versatile food wine. "
>
> > > "The specialty of the area is Sipon: the must can achieve an
outstand=
ing
> > > content of aromatic oils and sugar, while the acids are less
aggressi=
ve."
>
> > > I ordered the last seven bottles of Sipon in stock at Zachys in
Scars=
dale,
> > > NY, yesterday. They may be the last seven bottles in the U.S. I'll
po=
st a
> > > review when they arrive.
>
> > > Paul
>
> > You could check with Cornell too but Traminette grows well here in the
> > Northeast and sounds very similar. =A0It's my favorite local white.
>
> > Joe
>
> Traminette is a European hybrid (Joannes Seyve 23.416 x
> 'Gew=FCrztraminer). It will be less good than a good gew=FCrztraminer,
wh=
ich
> can be exceptional, with distinctive aromas of rose oil. =A0
>
> I suspect that furmint is more like a good pinot grigio.
> --
>
> Billy
> Bush and Pelosi Behind
Barshttp://www.youtube.com/watch?v=3D9KVTfcAyYGg&r=
ef=3Dpatrick.nethttp://www.youtube.com/watch?v=3Dl0aEo59c7zU&feature=3Drela=
ted- Hide quoted text -
>
> - Show quoted text -
I make all of those from Northeastern US grapes and the Traminette is
by far the best when it comes to nose and spice notes. I get most of
this from near Fredonia which isn't too awful far from Cleveland. The
seller (Walkers) does buy in grapes from all over the northeast but
these are grown locally as I understand it. The Pinot Grigio could be
overcropped but all I can tell you is it wasn't even on a par with a
well made Chenin Blanc, it's just mediocre, not bad, not good. The
Gewurz has a very pronounce grapefruit note that I really don't care
for. The Traminette has come out like a nice Gewurz each time I made
it. I make these dry so they show the flaws. I may blend the Gewurz
or sweeten it to see how that turns out. I gave up on the pinot
grigio last year...
Once you plant it takes a couple years to see where things end up,I
was just speaking to the local region, not the variety in general.
Joe
Joe
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