Comments for winesooth.com http://www.redwinebuzz.com/winesooth searching for truth in wine Sun, 14 Mar 2010 06:17:40 +0000 http://wordpress.org/?v=abc Comment on Getting to the root of the matter by winesooth.com » Blog Archive » Illegitimi: Germino! http://www.redwinebuzz.com/winesooth/2009/11/23/getting-to-the-root-of-the-matter/#comment-2940 winesooth.com » Blog Archive » Illegitimi: Germino! Fri, 12 Mar 2010 17:33:46 +0000 http://www.redwinebuzz.com/winesooth/?p=4121#comment-2940 [...] bud break, I will have replaced four Aglianico vines. Two were damaged by rodents, one failed and one was damaged during pruning and is not likely to produce a canopy this [...] [...] bud break, I will have replaced four Aglianico vines. Two were damaged by rodents, one failed and one was damaged during pruning and is not likely to produce a canopy this [...]

]]> Comment on Time by winesooth.com » Blog Archive » Illegitimi: Germino! http://www.redwinebuzz.com/winesooth/2010/03/04/time/#comment-2939 winesooth.com » Blog Archive » Illegitimi: Germino! Fri, 12 Mar 2010 17:32:05 +0000 http://www.redwinebuzz.com/winesooth/?p=4819#comment-2939 [...] germination of seeds) depends on the quality of the eggs/seeds. It’s now been a week since I prepped and planted my grape seeds. I’ve been keeping the tray in a warm place and watched the soil [...] [...] germination of seeds) depends on the quality of the eggs/seeds. It’s now been a week since I prepped and planted my grape seeds. I’ve been keeping the tray in a warm place and watched the soil [...]

]]> Comment on Food friendliness by Jo Diaz http://www.redwinebuzz.com/winesooth/2010/03/08/food-friendliness/#comment-2874 Jo Diaz Mon, 08 Mar 2010 19:21:08 +0000 http://www.redwinebuzz.com/winesooth/?p=4609#comment-2874 Amen to this! Wine is a liquid food, and becomes more whole and wholesome when combined with solid ingredients. Sometimes it's great; sometimes, not so great... but one must experiment and please one's own palate. Thanks for a great story. Amen to this!

Wine is a liquid food, and becomes more whole and wholesome when combined with solid ingredients. Sometimes it’s great; sometimes, not so great… but one must experiment and please one’s own palate.

Thanks for a great story.

]]> Comment on Time by Thomas Pellechia http://www.redwinebuzz.com/winesooth/2010/03/04/time/#comment-2807 Thomas Pellechia Thu, 04 Mar 2010 20:24:24 +0000 http://www.redwinebuzz.com/winesooth/?p=4819#comment-2807 Don't know how many seeds you are waiting for, but it's bloody unlikely you will get Pinot Noir vines from them, as that is one hellava mutating breed. The Teroldego is a sibling of a variety that is the parent of a variety, so it's up for grabs what you will get there, too. On a related note: when I bought my property it came with a regional wild peach tree that was about 20 years old. Fifteen plus years later, the tree gave up the ghost, but not before producing one of its best flowering and crops ever. I saved a few peach pits, followed directions and, voila! I managed to develop one new replicated peach tree, which is now three years old and has given me some peach pits to try again. It is such a blast to be able to be part of a creation like that. Don’t know how many seeds you are waiting for, but it’s bloody unlikely you will get Pinot Noir vines from them, as that is one hellava mutating breed.

The Teroldego is a sibling of a variety that is the parent of a variety, so it’s up for grabs what you will get there, too.

On a related note: when I bought my property it came with a regional wild peach tree that was about 20 years old. Fifteen plus years later, the tree gave up the ghost, but not before producing one of its best flowering and crops ever. I saved a few peach pits, followed directions and, voila! I managed to develop one new replicated peach tree, which is now three years old and has given me some peach pits to try again.

It is such a blast to be able to be part of a creation like that.

]]> Comment on The smell of sulfur by 1WineDude http://www.redwinebuzz.com/winesooth/2010/03/02/smell-of-sulfur/#comment-2788 1WineDude Wed, 03 Mar 2010 17:52:27 +0000 http://www.redwinebuzz.com/winesooth/?p=4815#comment-2788 Nice work on the editing, I really enjoyed that piece. I love the geeky stuff! Nice work on the editing, I really enjoyed that piece. I love the geeky stuff!

]]> Comment on Intrusive aromas by Good Reads Wednesday « Artisan Family of Wines http://www.redwinebuzz.com/winesooth/2010/02/23/intrusive-aromas/#comment-2785 Good Reads Wednesday « Artisan Family of Wines Wed, 03 Mar 2010 13:52:25 +0000 http://www.redwinebuzz.com/winesooth/?p=4574#comment-2785 [...] http://www.redwinebuzz.com/winesooth/2010/02/23/intrusive-aromas/ [...] [...] http://www.redwinebuzz.com/winesooth/2010/02/23/intrusive-aromas/ [...]

]]> Comment on Intrusive aromas by Thomas Pellechia http://www.redwinebuzz.com/winesooth/2010/02/23/intrusive-aromas/#comment-2669 Thomas Pellechia Wed, 24 Feb 2010 13:59:19 +0000 http://www.redwinebuzz.com/winesooth/?p=4574#comment-2669 Last year, at a professional wine judging, one of the servers that brought glasses of wine to our panel reeked of cheap perfume, which lingered in the air when she left and on the glasses that she placed at our station. We complained to the organizers that she ruined out ability to evaluate the wine, and we asked why the people pouring aren't told not to wear perfume that day. Incidentally, anyone who ahs oranges growing in his garden should not be writing those words in February so that someone form the East Coast can read them and feel complete envy... Last year, at a professional wine judging, one of the servers that brought glasses of wine to our panel reeked of cheap perfume, which lingered in the air when she left and on the glasses that she placed at our station. We complained to the organizers that she ruined out ability to evaluate the wine, and we asked why the people pouring aren’t told not to wear perfume that day.

Incidentally, anyone who ahs oranges growing in his garden should not be writing those words in February so that someone form the East Coast can read them and feel complete envy…

]]> Comment on Don’t know what black currant is? by Good Reads Wednesday « Artisan Family of Wines http://www.redwinebuzz.com/winesooth/2010/02/16/dont-know-what-black-currant-is/#comment-2668 Good Reads Wednesday « Artisan Family of Wines Wed, 24 Feb 2010 13:13:42 +0000 http://www.redwinebuzz.com/winesooth/?p=4589#comment-2668 [...] http://www.redwinebuzz.com/winesooth/2010/02/16/dont-know-what-black-currant-is/#more-4589 [...] [...] http://www.redwinebuzz.com/winesooth/2010/02/16/dont-know-what-black-currant-is/#more-4589 [...]

]]> Comment on Tasting in the rain by winesooth.com » Blog Archive » Intrusive aromas http://www.redwinebuzz.com/winesooth/2010/02/08/tasting-in-the-rain/#comment-2654 winesooth.com » Blog Archive » Intrusive aromas Tue, 23 Feb 2010 15:31:24 +0000 http://www.redwinebuzz.com/winesooth/?p=3294#comment-2654 [...] recently wrote about how environmental variables can impact the way a wine expresses its character. That concept may seem esoteric to many, but it is based on the principles of physics and [...] [...] recently wrote about how environmental variables can impact the way a wine expresses its character. That concept may seem esoteric to many, but it is based on the principles of physics and [...]

]]> Comment on Yeasts Gone Wild: Part 3. by MC http://www.redwinebuzz.com/winesooth/2008/10/17/yeasts-gone-wild-part-3/#comment-2536 MC Wed, 17 Feb 2010 14:56:46 +0000 http://www.redwinebuzz.com/winesooth/?p=772#comment-2536 the 'big deal' as I see it, is not what happens during fermentaiton, it's what happens before you inoculate. do you allow other 'wild' microorganisms to add to wine charachter. it's a risky buisness and it's far easier to kill those organisms with sulphur than to gamble. that's why even some biodynamic growers are afraid to allow wild yeasts to lead fermentation. when you use comercial yeasts, you're also gonna add enzymes and yeast food etc.. the question is how much of such wine is made in vineyard and why to grow grapes anyway? if you're using pesticides, insecticides, fungicides, sintetic fertilizers and other such stuff, you surelly don't want your must to start traditionally :) the ‘big deal’ as I see it, is not what happens during fermentaiton, it’s what happens before you inoculate. do you allow other ‘wild’ microorganisms to add to wine charachter. it’s a risky buisness and it’s far easier to kill those organisms with sulphur than to gamble. that’s why even some biodynamic growers are afraid to allow wild yeasts to lead fermentation.

when you use comercial yeasts, you’re also gonna add enzymes and yeast food etc.. the question is how much of such wine is made in vineyard and why to grow grapes anyway?

if you’re using pesticides, insecticides, fungicides, sintetic fertilizers and other such stuff, you surelly don’t want your must to start traditionally :)

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