Posted 23 June 2003 - 09:56 AM
Thank you for participating. Do you have strong opinions regarding such practices as reverse osmosis, chaptalisation, de-acidifying, oak chips and other tricks winemakers use to produce 90+ point wines? How much is too much?
Posted 25 June 2003 - 10:49 AM
Can't really condone routine chaptalisation even (common throughout France) now that global warming has come along.
Oak chips serve a purpose, it seems to me. I don't like them much but a lot of people who never age wine seem to like the taste of oak. Waste of money to use expensive oak barrels on them.
Deacidifying should be a desperate remedy in an unusually mean vintage. I notice you don't mention acidification which is of course routine in many warmer wine regions...?
And what do you make of the increasing practice of adding water to wines made from grapes that reach phenolic ripeness only at uncomfortably high potential alcohol levels? I must try to knock out an article on that philosophically interesting subject.