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Jeremy Matthew
Barrel Sampler
Posts:2067
 | | 08/26/2003 1:33 AM |
| I just got back from overseas, and had been craving a good dessert wine , so I got into my storage and found a case of 1992 Villa Maria Reserve Noble Riesling. I took it home along with a couple of other bottles and whacked the top off it. What I expirienced was unlike many other aged dessert wines a I had ever tried with the exception of two. The other two that had similar flavours and a similar expirience very old Saurterne.
My expirience was that the flavour although initially sweet and marmalade dominated the wine had appeared to evolve into an almost dry finish.
Now I understand that aged dessert wines can be effected in such a manner.
My question is why?
Is it to do with the acids and sugars balancing out?
Is it to do with the osmosis (sp?) like properties of the alcohols absoring and chemically changing the sugar balance?
I'm confused -help!  | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 08/26/2003 3:50 AM |
| | I don't know. I thought you were the stickie expert. | | | |
| Jeremy Matthew
Barrel Sampler
Posts:2067
| | 08/26/2003 11:43 PM |
| I think its because I drink alot of dessert wines that I am often misapprehended as a sticky expert.
Wheres Stemor when you need him? He knows the chemical side a hundred times better than I. | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 08/27/2003 12:18 AM |
|
Quote:
misapprehended
I always thought it was "unapprehended". | | | |
| Jeremy Matthew
Barrel Sampler
Posts:2067
| | 08/27/2003 6:49 AM |
| LOL!
I thought like a criminal who isn't. | | | |
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