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June 16, 2009

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Evan, I'm not sure Hebrart has ever really been known for the rose. His standard white version is absolutely lovely.

As for Sasha! Well! I knew that someday I'd find out who the one person in the world was that drank Jeremiah Weed! Now we know...:)

Evan,
Your review of the Hebrart Rose' has dampened my enthusiasm for drinking the two bottles we have down in our cellar! Morten made a rose' methode champagnoise back in '07 and we hope to release it next year. Sparking rose' is a great wine for the Finger Lakes.

Evan: Dr. Konstantin Frank make a rose sparkler or two, don't they?

Anyone else?

Lisa - Morgan insisted I add the following to my review of the Hebrart: It was strangely rocking on the second night! I know, bizarre. Still fresh strawberries, but this time there was a nutty creaminess (hints of oxidation maybe, Mr. Mansell?) that I really liked. And the glass cleaner taste was gone. So open it with enthusiasm!

That's a relief...

Evan:
Nuttiness COULD be due to the presence of aldehydes (think the nuttiness of sherry). Toasty, bready compounds from yeast autolysis could also influence your perception of nuts.

I have observed some oxidation creeping into bottles after being open for only a day, even in the fridge. I have heard that champagne musts are particularly high in laccase, an oxidation enzyme, so oxidation is always a problem in Champagne winemaking. Depending on the sulfite addition during dosage, it could be prone to oxidation within a day or so. Then again, after a day or so, the champagne would be flat anyway (unless you have a fancy tool to seal in the CO2)...

Goose Watch on Cayuga Lake makes a sparkling pinot noir brut rose that's nice. It picks up gold medals regularly.

Tom:

Great info on the chemistry. I'd also like to add that oxidation is also a problem in traditional Champagne winemaking because the still wine has to have low SO2 in order the second fermentation to move through successfully. So you're looking at somewhere between 10-20ppm free SO2 to protect the wine and not interfere with the process of making beautiful bubbles. Some wineries have blends from 10 or more vintages, which means greater opportunities for oxidation to impact the final product.

Cheers!

Tom:

good point, the blending argument makes perfect sense to me.
but even if the still wine became a bit oxidized, wouldn't the secondary fermentation create a reducing environment, such that oxidized stuff would un-oxidize? apparently oxidizing must was a common practice some years ago to reduce browning in the finished product.

oxidized must, after fermentation, usually comes out the same color and is more resistant to browning (Nagel and Graber, AJEV, 1998, http://www.ajevonline.org/cgi/content/abstract/39/1/1)

Tom -

Thanks for the info.

I'm not certain that an oxidized wine would then become reduced on the second fermentation. Also, I'm pretty certain that reduction is not going to correct an oxidized wine.

There are many contributing factors to reduction (H2S). One being lack of nutrients on the second fermentation. Oxygen can also help eliminate reduction during fermentation, but once fermentation is complete, you'll need other tools to remove reduction.

I can't speak on the browning/un-browning thing. I try to preserve the color as best I can and not put too much SO2 (total) - which can also lead to some browning/rust colored wine.

Cheers!

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