Text 10052, 96 rader
Skriven 2007-01-05 19:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: up in the air 828
=========================
 -> Most good wines, especially red ones, made by careful
 -> winemakers have a degree of blended secondary grapes. It
 -> is up to the nose, palate, learning, and instincts of
 -> each maker how much of a minority flavor goes into the
 -> final mix.
 HN> Hmmm I never knew that....wonder if you know what those grapes are for
 HN> any particular wine. Is there any set formula?

Nooooo! That would defeat at least part of the point of
blending, which is to even out the characteristics of the
various kinds of grapes (which may ripen differently year
by year) to provide a pleasing or consistent whole.

I sometimes rail about people who use Wikipedia too much,
but for most everyday - and commercial - things, it's
pretty reliable. Here are the relevant Wikidata regarding
some of the more famous wines; they are consistent with
what I've seen elsewhere -

Lafite:
The vineyard is one of the largest in the Medoc at around 1 km^2,
and produces around 35,000 cases annually, of which between 15,000
and 25,000 are of its famous first growth. Its vines are around 70%
Cabernet Sauvignon, 25% Merlot, 3% Cabernet Franc, and 2% Petit
Verdot, whereas the final wine is between 80 and 95% Cabernet
Sauvignon, 5 and 20% Merlot, and up to 3% Cabernet Franc and Petit
Verdot. Occasionally exceptions are made, such as the 1961 vintage
which was 100% Cabernet Sauvignon.

Latour:
The estate has 65 hectares of vineyard, and produces up to 40,000
cases of wine each year. Its vines are 75% Cabernet Sauvignon,
20% Merlot, and around 2 or 3% of Cabernet Franc and Petit Verdot.

Margaux:
As is predominantly the case in Medoc, the majority of the vines
are Cabernet Sauvignon, with its vines covering 75 percent of the
vineyards. Next comes Merlot at 20 percent, with Cabernet Franc
and Petit Verdot making up the rest.

Haut-Brion:
Chateau Haut-Brion is planted with 55% Cabernet Sauvignon,
25% Merlot, 20% Cabernet Franc. Average age of vines is 30 years.

Mouton:
Mouton Rothschild has 203 acres (0.8 km^2) of grape vines made up
of Cabernet Sauvignon (77%), Merlot (11%), Cabernet Franc (10%)
and Petit Verdot (2%).

Cheval Blanc:
The vineyard is 41 ha, with 36 ha under vines: 66% cabernet franc
vines, 33% merlot, and 1% malbec.

Petrus:
The vines, 95% of which are planted with Merlot and the remainder
with Cabernet Franc, have an impressive average age of more than
40 years. Great care is taken by the estate's administration to
maximize the quality of the crop.

Penfolds Grange:
In 1953 two version of Grange were made, one 87% Shiraz and
13% Cabernet Sauvignon, the other 100% Cabernet Sauvignon.

 -> Wines are usually fined (clarified) with egg whites
 -> or fish gelatin or some other coagulating agent
 -> (vegetarian ones are more expensive and less effective).
 HN> Didn't know that at all!

Yep: you can even get wine that's certified vegan. Go
do a Web search on "vegan wine guide."

 ->  HN> Thank goodness they have not yet come up with an "oak extract"
 -> They have.
 HN> Oh darn!

It's used a lot in making bulk wine and by hobbyists; if you
buy wine that costs more than $5 a bottle, you probably won't
encounter it.

 HN> Ahhhh, the dreaded LCD! So the malolactic fermentation is 
 HN> favored by many ....but not specifically you...ok...ummm does it
 HN> taste like zuchinni? (grin)

No, it tastes like spoiled milk, and people who don't like
acid wine like it because it makes wine taste and feel "soft."

 HN> But the majority of wine drinkers do like it?

It has its place. Some wines would be impossibly sour
without it; but by and large it's used to tame wine and
make the flavors seem familiar, not unlike the putting
of lots of vanilla (which I like) in all sorts of things,
not just baked goods.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 www.docsplace.tzo.com (1:123/140)