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Franz R. Weninger
0 bejegyzést írt és 4 hozzászólása volt az általa látogatott blogokban.
Nem igazán friss a hír, de talán mégsem igazán közismert: ausztrál tudósok kikutatták, mi is okozza a syrah borok kapcsán gyakran emlegetett borsos aromát. A vegyület neve rotundone, ez adja a bors jellegzetes szagát, és bizonyos mennyiségben megtalálható egyéb fűszerekben is.…..
Franz R. Weninger
2011.07.15 14:09:44
@demisec: about brett. Brett is in wine since wine exists so about 8000 years. with todays chemical analys you can find it in every red wine. yes every red wine. but why some wines you can smell it and in some wines not nobody can really tell you. the sience tells you it is the amount i believe in a differnent theory. The first time i recongnised brett was 1992, between 1995 and 2002 this was the big thing about wine tasting in austria. every wine taster tried to find it in wine and every winemaker tried to get ride of it. because of this some asutrian red wines got very technical.
since 2 years i found the a similar thing in hungary. brett was in most villany wines recognisable since every but just since 2 years winemaker and taster could tell you what it is.
In 5 years nobody will speak about brett anymore. some will use is (like a many of the french wines), some not. some will like it some people not. it tells you nothing about the quality of a wine. so why talk about it?
since 2 years i found the a similar thing in hungary. brett was in most villany wines recognisable since every but just since 2 years winemaker and taster could tell you what it is.
In 5 years nobody will speak about brett anymore. some will use is (like a many of the french wines), some not. some will like it some people not. it tells you nothing about the quality of a wine. so why talk about it?
Franz R. Weninger
2011.07.15 17:03:47
@akov: "a highly acidic wine, with thin body and no fruit" sounds like wine from burgundy in my ears.
Belépve többet láthatsz. Itt beléphetsz
it would be great if you would buy a second bottle of all this wine and taste it in 5 - 10 years. than we could see.