In article ,
gene wrote:
jim c wrote:
On Jul 3, 2:43 am, Billy wrote:
In article ,
"Pavel314" wrote:
"Billy" wrote in message
...
In article ,
"Pavel314" wrote:
I've been googling to find a location that sells furmint grape vines
without
any success. If anyone knows of a vendor, please post.
Thanks,
Paul
http://www.viticlonesupplies.com/id20.htm
Don't get excited, it looks like you'll be put on a waiting list.
You might give the University of California at Davis' viticulture
department a jingle. They might have a line on it (more likely someone
who could or has imported it).
If you're planning on making a Tokaj style wine, you had best learn
about botrytis cinerea, the mold that can turn a crop of white grapes
into gold or garbage. It is botrytis cinerea (a.k.a. bunch rot) that is
responsible for Sauternes, trokenbeerenausleses, and Tokaj.
Thanks, Billy, I wrote to them both. What I want to make is shipon, a
Slovenian white wine made from furmint grapes. (In Slovenian, the "sh"
sound
is indicated by an "s" with an inverted chevron on top, but I don't have
that letter available in my email fonts.) Anyway, it used to be
available
everywhere in Cleveland in the 1960's and 1970's but just isn't imported
anymore, so I thought I'd grow my own.
Paul
Does it have a varietal flavor or is it the structure (fruitiness, mouth
feel, tannins, ect.) of the wine that you like? If it was cheap, it will
have been tank fermented (either a lined concret tank or stainless). If
the weather is anything like Germany, the wines may be 6% to 11%
alcohol. I consider that consumer friendly. What did the one you have
taste like?
--
Billy
Bush and Pelosi Behind
Barshttp://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.nethttp://www.yo
utube.com/watch?v=l0aEo59c7zU&feature=related
Hi, I went to the KZ Goriska Brda - Dobrovo winery in Slovenia (which
is on the border with northern Italy) a couple of years ago as part of
my honeymoon ^_^. The climate is very close to that of mid northern
Italy.
I didn't try wine from the varietal you mention unfortunately, but
tried many wines from their range. I think they are the biggest
cellar or even producer in the country and used giant stainless steel
tanks first. Subsequently they ferment in Oak barrels for the
european market and in steel tanks with oak chippings for the US
market. The guide told me that the American market seems to prefer
the taste that way.
I know none of this helps the OP much, but I thought I'd chip in 
Jim
I suppose a certain price point segment of the American market has
gotten used to the more intense 'raw' taste of oak chip wine.
I shudder that such an 'acquired taste' is now the preference for that
segment.
Gene
Most French and German wine sells for less than 5 euros ($7.50) or a
euro/liter at a co-op, in the country of origin. European oak barrels
cost $700 f.o.b. here in the US ($2.50/btl). Only the prestigious brands
can afford oak because otherwise if a small producer raises his/her
price by half a euro, the buyers will go to their neighbors to buy at
the old price.
Tank fermentation with oak chips isn't rare in this country either but
it is usually done with red wines. Usually, with white wines, one
doesn't want to obscure the fruit with oak. On the other hand, if the
wine doesn't have any fruit (poor fruit or practices), a little oak may
make the wine more interesting.
--
Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related