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Seamus Campbell
Portland, Oregon
Grape Fermenter
Posts:401
 | | 04/06/2007 4:52 PM |
| How much bottle-to-bottle variance does there tend to be for a bottling of a wine with sulfur issues? Does it vary between the different kinds of perceptible sulfur compounds?
At a wine bar last night, two bottles of '05 Panther Creek had disulfide issues (burnt rubber... mmm...) and we eventually settled on a different wine. Should I avoid this wine in the future, or is the problem likely localized to a portion of the bottling?
As I understand it, there's a (chemical) progression of volatile sulfur compounds (H2S, eggy stuff, treatable with air) to semivolatile mercaptans, to nonvolatile compounds (various disulfides, with stronger aromas that won't blow off). Does poor handling of the wine (heat exposure or whatever) facilitate these transitions?Â
How much evidence of sulfur compounds will you put up with before you send a wine back?
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| Bradley Molzen
Bayonne, NJ
Wine Lover
Posts:4991
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