tag:blogger.com,1999:blog-456611623448834500.post1012998087573241025..comments2023-12-18T15:03:52.326+00:00Comments on Jim's Loire: Pour Jean BaumardCRMhttp://www.blogger.com/profile/12356808627188214016noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-456611623448834500.post-87394477420562154992010-09-24T11:12:52.860+01:002010-09-24T11:12:52.860+01:00Thanks Hervé for confirming what I suspected, alth...Thanks Hervé for confirming what I suspected, although Jean claimed that I was ill-informed.<br /><br />Dedicated producers can make reasonable Coteaux du Layon even in difficult years partly due to the terroir but also due to the remarkable attributes of Chenin Blanc.Jim's Loirehttps://www.blogger.com/profile/06696024920441263899noreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-58904736114285772462010-09-24T10:16:35.857+01:002010-09-24T10:16:35.857+01:00According to Alain Desenne (Chambre d'Agricult...According to Alain Desenne (Chambre d'Agriculture de Gironde) Cryo-sélection and Cryo-extraction are one thing and the same. In his document, "Rappel des différentes techniques d'enrichissement", this is what he says:<br /><br />2.1.1. La cryo-sélection ou cryo-extraction<br /><br />C'est une technique qui s'applique qu'à la vendange entière. Elle consiste à sélectionner par le froid les baies les plus concentrées. (...) <br /><br />For more, see here: http://www.matevi-france.com/experimentations/techenrich05.pdf<br /><br /><br />So maybe Mr Beaumard is thinking about a different technique which happens to bear he same name.<br />Reminds me the story about Shakespeare who were written by another guy named Shakespeare. <br /><br />Anyway, one thing is clear: all the harvest is used, without any pre-selection or tri. And cryo-selection is enrichissement, which in turn is something used to avoid bad years, not what you would call a token to a great terroir. Anybody ever thought about NOT producing Layon in bad years? Oh, come, that's mean.<br /><br />Hervé LalauAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-456611623448834500.post-54561179537429475192010-09-24T09:35:39.615+01:002010-09-24T09:35:39.615+01:00Very interesting. I have learnt something today. T...Very interesting. I have learnt something today. Thank you M. Beaumard, I wish everyone in the AOC world were both as precise and passionate as you are.<br />But there remains another issue which i would like to be addressed: wine styles within one given AOC - such like Coteaux du Layon (or Quart de Chaume). Please allow me to quote myself:<br /><br />http://hlalau.skynetblogs.be/archive/2010/04/25/mon-grain-de-sucre-sur-les-coteaux-du-layon.html<br /><br />Your answer would be most welcome<br /><br />Hervé LalauAnonymousnoreply@blogger.com