[Growwine] Vintages don't matter anymore

[Larry Paterson]

Terry

if we get into what "honest wine" means then by definition only grapes 
harvested from vines growing in trees and fermented with only the yeast on 
the grapes would be wine.  Grapes do not belong in fields.  Incidentally, 
I've never seen any part of an oak barrel on a vine either!

Sadly, honest wine means nothing much any more, I fear that wine is becoming 
just another commodity.

Lardy

Larry Paterson, lfw, rd, adcc
(Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)

http://www.littlefatwino.com/


----- Original Message ----- 
From: <terry.rayner at sympatico.ca>
To: <growwine at littlefatwino.com>
Sent: Wednesday, November 14, 2007 8:28 AM
Subject: Re: [Growwine] Vintages don't matter anymore


Hey Larry, you can't really call your "water wine" wine since the definition
of wine is:
1) beverage made of the fermented juice of any of various kinds of grapes,
usually containing from 10 to 15 percent alcohol by volume.
2) A beverage made of the fermented juice of any of various other fruits or
plants.
3) The expressed juice of grapes, esp. when fermented; a beverage or liquor
prepared from grapes by squeezing out their juice, and (usually) allowing it
to ferment

Which fruit did you extract the water from and deacidify / dechaptilize??

Terry




>From: "Larry Paterson" <littlefatwino1 at cogeco.ca>
>Reply-To: growwine at littlefatwino.com
>To: <growwine at littlefatwino.com>
>Subject: [Growwine] Vintages don't matter anymore
>Date: Wed, 14 Nov 2007 08:16:27 -0500
>
>http://www.decanter.com:80/news/155385.html                has an
>interesting story from Decanter by Hugh Johnson (no not our
>beard-challenged lurker, the Englishman whose eyebrows wiggle like a
>butterfly about to take off and you can't take your eyes off them when near
>him!).  He states that vintages don't matter anymore.
>
>Food for discussion?  I believe that he is right - but again he misses the
>main contributory factor - the incredible effects of the modern additives.
>I think I could turn old sock wine into something approximating mass-market
>Aussie Shiraz with food colour and enough Tanin Plus!  (Maybe I should try
>this with my actively fermenting water wine???)
>
>I disagree with him in our cold climate situations or minimalist growing,
>but certainly the more moderate the climate the less important vintage
>variation has become...
>
>
>Lardy
>
>Larry Paterson, lfw, rd, adcc
>(Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)
>
>http://www.littlefatwino.com/


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