tanglenet  
Oakland, California
Wine Bottler
Posts: 3263
 | | 04-03-2008 11:50 PM |
| I've noticed a lot of tasting notes use the word "extracted"mostly in a pejorative sense. And I have to admit, I'm unclear on the concept. While I understand there is a process of "extraction" in wine making, can someone tell me what an "over extracted" wine is or tastes like?
TIA
| | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais |
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kpak
Alaska
Wine Bottler
Posts: 3021
| | 04-04-2008 12:50 AM |
| | It 'sounds like' when you can taste the (bitter) rind and seeds in fresh squeezed oj? | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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Vine
Milwaukee, WI
Grape Puncher
Posts: 809
| | 04-04-2008 01:24 AM |
| I've heard the term over-extracted used to describe most wines labeled Mollydooker...
Not that my memory is perfect, but I do recall seeing overripe and over-extracted used together in certain reviews - Is their sometimes a correlation?
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kpak
Alaska
Wine Bottler
Posts: 3021
| | 04-04-2008 03:24 PM |
| or does it just mean 'over the top' and 'over done' ...?
| | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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Brad Molzen hst act
Grape Destemmer
Posts: 90
| | 04-04-2008 03:38 PM |
| I've used it as a way of saying how much fruit was extracted from the grape and put into the wine. So Overly-Extracted wine would be wine that has too much fruit in it, putting the wine out of balance with everything else.
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Vine
Milwaukee, WI
Grape Puncher
Posts: 809
| | 04-05-2008 04:03 PM |
| Like Mollydooker?
(to some...) | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts: 3263
| | 04-08-2008 01:48 PM |
| | I haven't had Mollydooker. Is this like Welch's grape juice but with more syrup to it? | | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais | |
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Vine
Milwaukee, WI
Grape Puncher
Posts: 809
| | 04-09-2008 09:38 AM |
| Some would and have compared it to Welch's...just water it down if it's too syrupy!
Personally, I dig most Mollydooker but can certainly understand why it's not for everyone. Plus, I do enjoy the controversy... | | | |
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Bob Bressler 
Napa Valley
Wine Lover
Posts: 4889
| | 04-15-2008 07:17 PM |
| the flip side of the question is also interesting - i.e. how do you make a wine more extracted? obviously, you start with the decision of when to pick. once you have wine, there are loads of choices. There are several different processes to remove water to concentrate the wine. Then there are wide selection of tannins that can be added to achieve different effects. Finally there is the old trick of putting the wine in new oak for the last months or so. Something I find a bit bizarre, but you would be surprised at some of the very well know (and expensive) wines do just that. This is a discussion that comes up at every blending session - do you want to turn up the extraction dial (and maybe change your style) and (maybe) get 2 or 3 more review points? | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts: 3263
| | 04-15-2008 11:04 PM |
| Bob. just to be clear on definition:
over extracted would be >fruit
and
less extracted would be
Is that right?
Thx! | | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais | |
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Daniel Bailey
Barrel Filler
Posts: 1476
| | 04-16-2008 07:44 AM |
| | Re over extracted think brewing a cup of tea but (presumably in search of more flavor) you leave the tea bag in the cup too long thereby making the tea too tannic. | | | |
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