Monday, October 06, 2008
Experiments with the rose...
Since we were dealing with smoke taint, we tried several thing outside of our norm with the rose.
Some interesting things we learned:
I personally wouldn't mind tasting some smokey wines. Some Firebrand rosé, perhaps?Post a Comment
Alain Brumont, in Madiran, made a 2000 Bouscassé Vieilles Vignes that had a smoke taint (see my post here), and it was rather delicious. It all depends on how much smoke gets in your wine, I guess. And on what volumes you have, and if that allows you to experiment with a special cuvée.
As for the rise in acidity, I have a hypothesis. I found a Time Magazine article that mentions how removing soot from emissions coming from smoke stacks actually seemed to increase acid rain problems. Soot is apparently alkaline. That would fit. And be a little more worrisome for making sure the wines are balanced.
The components from the smoke, I imagine, wouldn't be that different from the ones resulting from toasting barrels, would they? So they might indeed be considered positive, within certain limits.