On Jul 3, 3:07*pm, 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....

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

Sorry, I meant to add that the flavour of the wine was the selling
point that they felt they were fulfiling rather than the price (I did
ask). But, I can see where you are coming from I think. If the
preference is nurtured then the price point is established...