Comments on: Concerning alcohol “sweet spots” http://grapecraft.wordpress.com/2006/06/07/concerning-alcohol-sweet-spots/ The wine technology blog Sat, 18 Aug 2007 03:10:08 +0000 http://wordpress.com/ hourly 1 By: freeeeringtones http://grapecraft.wordpress.com/2006/06/07/concerning-alcohol-sweet-spots/#comment-341 freeeeringtones Sat, 18 Aug 2007 03:10:08 +0000 https://grapecraft.wordpress.com/2006/06/07/concerning-alcohol-sweet-spots/#comment-341 popular free ringtones www.thehotstop.info signature... popular free ringtones

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]]> By: winesmith http://grapecraft.wordpress.com/2006/06/07/concerning-alcohol-sweet-spots/#comment-4 winesmith Tue, 22 Aug 2006 08:46:09 +0000 https://grapecraft.wordpress.com/2006/06/07/concerning-alcohol-sweet-spots/#comment-4 I found this article on the whole fair and balanced. Each winemaker will need to decide whether RO, when used properly, improves terroir expression by balancing alcohol to a "sweet spot," or not. And he is also entitled to decide against it on philosophical grounds -- I think much more so than the critic with no experience of the process. A large and growing number of pinot noir producers have seen the benefits and use the technique on occasions which merit. Philosophically, they are surely on more solid ground than the standard practice of beet sugar addition in top Burgundies and first growth Bordeaux. Completing Randall's thought from Jamie's book, it is in the Old World that the winemaker may be acting in bad faith by employing new methods in vin d'appellation areas where allowable techniques are legally restricted. In the New World, where experimentation is encouraged and expected, the prime directive is to make the best wine. Pinot Noir is certainly the most challenging wine for any treatment, including simple filtration. For RO, which is much gentler, it's important how tight the membrane chosen is, and how much of a change is undertaken. When RO is used to reduce volatile acidity, we often require ten times the process time for a significant reduction. For alcohol adjustment, the amount of processing is so miniscule that the benefits (focus and balance) outweigh other considerations. -Clark Smith, grapecrafter.com I found this article on the whole fair and balanced. Each winemaker will need to decide whether RO, when used properly, improves terroir expression by balancing alcohol to a “sweet spot,” or not. And he is also entitled to decide against it on philosophical grounds — I think much more so than the critic with no experience of the process. A large and growing number of pinot noir producers have seen the benefits and use the technique on occasions which merit. Philosophically, they are surely on more solid ground than the standard practice of beet sugar addition in top Burgundies and first growth Bordeaux. Completing Randall’s thought from Jamie’s book, it is in the Old World that the winemaker may be acting in bad faith by employing new methods in vin d’appellation areas where allowable techniques are legally restricted. In the New World, where experimentation is encouraged and expected, the prime directive is to make the best wine.
Pinot Noir is certainly the most challenging wine for any treatment, including simple filtration. For RO, which is much gentler, it’s important how tight the membrane chosen is, and how much of a change is undertaken. When RO is used to reduce volatile acidity, we often require ten times the process time for a significant reduction. For alcohol adjustment, the amount of processing is so miniscule that the benefits (focus and balance) outweigh other considerations. -Clark Smith, grapecrafter.com

]]> By: Pinotblogger: the Capozzi Winery blog » What Reverse Osmosis Is and Why It’s Used http://grapecraft.wordpress.com/2006/06/07/concerning-alcohol-sweet-spots/#comment-3 Pinotblogger: the Capozzi Winery blog » What Reverse Osmosis Is and Why It’s Used Tue, 22 Aug 2006 07:06:29 +0000 https://grapecraft.wordpress.com/2006/06/07/concerning-alcohol-sweet-spots/#comment-3 [...] First from his well written and very interesting blog: All wines require fine-tuning just as all other cooking requires the chef, just at the end, to “adjust seasoning.” There are hundreds of ways to do this. Even in a single vineyard, single varietal situation, a good winemaker will divide the harvest into sub-lots which are treated differently — different maturities, different yeasts, different oak — just to provide blending options later on. Alcohol adjustment is just another example. [...] [...] First from his well written and very interesting blog: All wines require fine-tuning just as all other cooking requires the chef, just at the end, to “adjust seasoning.” There are hundreds of ways to do this. Even in a single vineyard, single varietal situation, a good winemaker will divide the harvest into sub-lots which are treated differently — different maturities, different yeasts, different oak — just to provide blending options later on. Alcohol adjustment is just another example. [...]

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