Fine wine

Malolactic fermentation (MLF) is not a new technique to French wines. It's been around for sometime. MLF softens the wine by converting harsher maltic acid (think apples) to smoother lactic and thereby limits makes bacterial contamination due to less benefitical strain unlikely. So it does help to preserve the finished wine and adds a smooth texture to it but how does it help regulate temperature?

MLF has been standard in many French reds for such a long time. How does this add to the dramatic price increase?

Thanks,

Marc

 

I misspoke. And machine translation may not reflect exactly perhaps what I mean. This is not the malolactic fermentation is a technique, but the temperature control between 20 and 22 ° C in the tanks which allows the proper development of lactic acid bacteria. It is a company of Bordeaux (Bordeaux Society of Thermie) with funding from the National Agency for New Technologies in 1985.
Information for an uncontrolled temperature can also if it conforms to the proper fermentation to produce a good wine, but if left unchecked can degrade tartaric acid by bacteria of the genus Lactobacillus, decomposing Glycerol (bitterness) produce glucans (viscosity of the wine) and others.

But actually the malolactic fermentation was recorded in 19th century Germany and Switzerland. The technique she created between 1963 and 1972 was first used by producers of Champagne and currently 95% of champagnes have suffered this type of technique.

Controlled malolactic fermentation tends to accelerate the evolution of a wine, while those who avoid it offer more potential.

As for prices, found using this technique more wine for everyday consumption of better quality than in the 70's.

This technique allowed the regions suitable for growing vines and less to the aging of wine to produce wine of good quality. South Africa, Argentina, Chile, and others are now producing wine. International demand has increased so has adapted production. And we manage to find in these parts of wine very good, even exceptional wines.

The first image is a winery that practices traditional breeding wine, the second breeding with malolactqiue controlled fermentation technique.
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Oh, I see. Better temperature management with refined microbiological techniques results in a high quailty and more reliable product. Thanks for the info! I speak Spanish and Italian to some degree and know well machine translators are not always good at effectively communicating.

I'm a home winemaker here in the US focusing on trying to make a suitable wine from grape varieties grown on my own property and know full well the benefit of good temperature managment. I am far from making an excellent wine but have made some good wine from V.raparia.

Thanks again for your post,

Marc

 

(No traducido, me sale directamente, soy de origen espanola)
Es un placer de hablar contigo Marc. Donde estas situado en los Estados Unidos? Conosco bastante bien el vino porque estoy en Burdeos y que aqui, mas o menos, tenemos una cultura de este producto. Si te falta otras informaciones, preguntame por si a caso te puedo contestar.
Me alegro de saver que eres vinicultor. En cual parte estas? Mandame una foto de una de tus botellas para ver como estan.

Gracias por tu contesta.

Teodoro

 

Teodoro,

Muy bien! Puedo entender todos y es muy bien hablar contigo! Estoy en Massachusetts, en el pueblo "Ware" cuando cultivar uves especiales (hybrid) para hacer vino en 2-3 anos mas. Ahorra, estoy trabajando con otras frutas (peras, durazno, frescas ect) que puedo cultivar aca. Con estas fruitas, puedo hacer un vino muy bueno....despues 2-3 anos en la botella claro! La tierra esta bastante bien por uvas, mejor por mazanans, peras ect.

Esta ano, voy a hacer vino de peras, maple azucar (dulce), chardonelle y V.Riparia. Hago el vino en la cocina ahorra. Cuando tengo un vino para vender, voy a tener dinero para un bodega...

Creo que es un buen opportunidad vivir en burdeos! Trabajas hacer el vino? Voy a mandate una foto de mis botellas mas tarde hoy. No la tengo las fotos aca! (Soy estudento graduate a la Universita de Massachusetts Amherst Y trabajar con una compania cerca de Boston tambien!!)

Es muy facil leer castallano, mas dificil escritar pero esta bueno practicar!

es un placer tambien,

Marc

 

What is OT?

 

Well, at least for $150 Euros each bottle comes with its personal little sombrero.

 

"Over the Top" ?
"Other Tomato"?
"Old Tart"?

non lo so...e' molto dificile!

-Marc

 

oh, yes Noel, is a real sombrero! For the record, we have a French artist of Mexican descent, who is as pretty (or even more) than the bottle of d'Yquem above, which she does not wear sombreros but is also blonde, certainly coveted, as appreciated by those who have "access". I could not find a picture of her with the hat tipical Mexican but look ....
It is evanescent and intelligent, it shows in his eyes, no?

I know it's a little off topic but good things have no borders
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Ola, Marc, lo siento no te he contestado mas pronto! Si tengo una empresa de negocio de vinos de Burdeos. Tengo unos buenos vinos de aqui. De los mejores. Me gustaria conocer los tuyos. Dime cuanto estran listos y te mandare una orden para probarlos.

 

had the 2006 Bond "Melbury" Napa Valley Cabernet Sauvignon in Singapore..Was very happy with it..
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2003 Harlan Estate , Cabernet Sauvignon Blend,...perfect add to lunch..
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My wife is a wine expert compared to most people including me. She has a great nose.

Are you looking for wine to drink alone or with food?

If you are looking for the experience of wine with food find a restaurant with food you like and a good Sommelier. Our favorite has a Master Sommelier. We let him pair the wines with each course. He explains what it is and the details of the wine. Over the years he has learned what each of us like. Sometimes he will give us a choice depending on each others mood. If we do not like a selection he will substitute until we are satisfied. This is rare but it happens.

This way you get to learn about different wines with different foods. What fun.

Here is there current wine list which we think is the best in town.

http://www.thelittlenell.com/SiteAssets/files/eat-drink/Winelist214.pdf

 

Nice bottle. Any notes?

 

I'm not much of a wine guy, but back in 1998 I bought a case of 1996 Domaines Barons de Rothschild Chateau Lafite-Rothschild at Costco. It's been in my wine room ever since with our revolving supply of Chardonnay. I have yet to drink one...and thoughts?

 

It's really hard to opine on that from a distance but if you send me a couple of bottles I'll try it and let you know if it's worth you opening them!

 

Open a bottle on a special occasion to see how it is. If OK I would open a bottle a year on a special event and see if you can detect any changes. Fully cellar-ed is 20 years and probably won't change much after that. Enjoy.