tag:blogger.com,1999:blog-456611623448834500.post2870696983481398957..comments2023-12-18T15:03:52.326+00:00Comments on Jim's Loire: Cryoextraction in Australia = increasing sugar concentration CRMhttp://www.blogger.com/profile/12356808627188214016noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-456611623448834500.post-14252174185640826722013-03-14T20:14:02.806+00:002013-03-14T20:14:02.806+00:00Natural cryoextraction methods, eh.............
I...Natural cryoextraction methods, eh.............<br /><br />In Canada, where there are volumes of great Icewine made, there are very specific harvest conditions, minus 8 C and 35 deg Brix are the minimum qualifications, Cryo is illegal and not used anywhere in the country. As pointed out anyone with very ripe grapes (or not so ripe as is the problem in the Loire) can freeze them and produce a sweet/sweeter wine, which I see as the problem in France, California and other areas that want to use freezing as a way of increasing sugar in wine grapes, why not just dump in the sugar, also often illegal but widely used in parts of the world. (yes I know it’s often to hit the min Brix to get over 12% alc not to produce a sweet wine). Every season in Canada, which has 2 areas that produce Icewine, is variable, sometimes the Okanogan Valley in BC doesn’t hit the required minus 8 C until late Jan early Feb and the grapes are not so happy (they get ragged with freeze thaw cycles and long hang times), once in a while its early Nov and the grapes are in wonderful shape. Also when temps are lower than minus 8 and the volumes drop off as more ice is formed so grapes harvested at minus 10-11 “warm up” to minus 8 before the press, which takes place in the open reception area of the winery or outside, the harvest often starts in the night and is done with headlamps by the pickers. <br /><br />Personally as I see how Canada Icewine made and regulated, I would say that some of the Quart de Chaumes producers are playing with the laws and at some point will lose. Those not producing in a bad year will win and down the road bottles made in the bad years using cryo will have an * by thier names in sales catalogues as the retailers may have the responsibility to tell thier clients even if the producers don’t. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-64451010645920883242013-03-13T13:12:21.251+00:002013-03-13T13:12:21.251+00:00Especially in their one and only Grand Cru...Especially in their one and only Grand Cru...Hervé LALAUnoreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-84375385696406072852013-03-13T11:30:09.132+00:002013-03-13T11:30:09.132+00:00Sauternes. It appears that cryoextraction is used....Sauternes. It appears that cryoextraction is used. Not clear how widely. <br /><br />However, I see no reason why the Loire should be bound by what practices Bordeaux use. <br />Jim's Loirehttps://www.blogger.com/profile/06696024920441263899noreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-45100367563026212292013-03-13T11:24:49.139+00:002013-03-13T11:24:49.139+00:00I hope the Aussies won't allow this producer t...I hope the Aussies won't allow this producer to market the wine as ice wine - freezer wine, may be.<br />But what do they do in Sauternes, by the way?Hervé LALAUhttp://hlalau.skynetblogs.benoreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-84464130155776367232013-03-12T19:47:20.019+00:002013-03-12T19:47:20.019+00:00Fabien and Christian: many thanks for your comment...Fabien and Christian: many thanks for your comments. Interesting to see that cryoextractio has also been used on dry white wines. Would be very interested in further details.Jim's Loirehttps://www.blogger.com/profile/06696024920441263899noreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-30368043340860057422013-03-12T18:33:39.038+00:002013-03-12T18:33:39.038+00:00Very interesting article. More on cryoextraction w...Very interesting article. More on cryoextraction wines here: http://schiller-wine.blogspot.com/2013/01/2012-eiswein-in-germany-icewine-in.html There is also a recent case in Germany, where cryoextraction was used to make more powerful dry wines.Dr. Christian G.E. Schillerhttps://www.blogger.com/profile/18104076727022133292noreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-73775648720741990952013-03-12T18:17:20.506+00:002013-03-12T18:17:20.506+00:00Thanks Jim for this "refridgerating" win...Thanks Jim for this "refridgerating" wine from Australia and Quart de Chaumes relations to your previous post!<br />Great article once again, and I'm so pleased to read you! Some people tend today to play to much with technology! And personally I'm not fan at all, often kills appellations, kills noble product. That remind me of the "Molecular" way of cooking where people make for example some lollipops that taste Foie Gras and some other crazy transformations... I really dont find interest in those products and they dont respect the "noble" raw products. Most of the time the final product after transformation is shameless and lacking of personnality and taste... Sometime I ask myself what people get in their mind... Why would you wanna change the face of a nice delicate grape, wine, or truffle, or foie gras, or so on.... ? Innovation is good but dont go off the limits ;)Fabien Lainehttp://vindeling.comnoreply@blogger.com