Comments on: “Reduction”? - Augment your understanding… http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/ A Wine Blog Dedicated To Terrior Fri, 25 Jul 2008 02:55:41 +0000 http://wordpress.org/?v=2.0.4 by: Tom C http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-149770 Tue, 07 Aug 2007 18:26:25 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-149770 Al- Yes, good point. While most of the time, I and most of my colleagues can separate reduction odors from those produced by brettanomyces (a common, harmless, but nonetheless smelly bacteria that can infect wines), at times, they can be hard to distinguish (in fact, in times such as these, I've often thought that certain wines could be both reduced AND bretty...sometimes, only time can determine...in my experience, reduction "blows off". Brett does not. TOM CIOCCO Al-

Yes, good point. While most of the time, I and most of my colleagues can separate reduction odors from those produced by brettanomyces (a common, harmless, but nonetheless smelly bacteria that can infect wines), at times, they can be hard to distinguish (in fact, in times such as these, I’ve often thought that certain wines could be both reduced AND bretty…sometimes, only time can determine…in my experience, reduction “blows off”. Brett does not.

TOM CIOCCO

]]> by: Al http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-149751 Tue, 07 Aug 2007 18:17:23 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-149751 Tom Im suprised not to have heard any comments on the possible confusion of reductive wines with bret infested wines.Certainly the downstream chemistry of bret(often 4ep and 4eg) producing the barnyard,swetty leather and sometimes fecal characterand would seem to provide a comparative olifactory condition. In fact do the downsteam reactions producing bret required a reduced atmosphere? Tom Im suprised not to have heard any comments on the possible confusion of reductive wines with bret infested wines.Certainly the downstream chemistry of bret(often 4ep and 4eg) producing the barnyard,swetty leather and sometimes fecal characterand would seem to provide a comparative olifactory condition. In fact do the downsteam reactions producing bret required a reduced atmosphere?

]]> by: TSchampaert http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-909 Tue, 20 Feb 2007 14:56:20 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-909 See, I thought there was smth wrong with that winemaker and the wine: this reduced tinge on a sherry-like wine (sorry for the crude generalisation) ... . Good that my mistrust prevented me from buying. Anyway, thx for the answer and eh, Vernaccia di O, ever came across one? I never did, and I really want to taste it once. I am planning to go to Sardinia if I can't get it over here. See, I thought there was smth wrong with that winemaker and the wine: this reduced tinge on a sherry-like wine (sorry for the crude generalisation) … . Good that my mistrust prevented me from buying. Anyway, thx for the answer and eh, Vernaccia di O, ever came across one? I never did, and I really want to taste it once. I am planning to go to Sardinia if I can’t get it over here.

]]> by: Tom C http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-904 Mon, 19 Feb 2007 16:00:56 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-904 TSchampaert- The Jura wines like Vin de Paille and Vin Jaune are not reduced, but rather just the opposite - they are intentionally oxidized just like Sherry and Madeira, and this is effected in the same way - with the use of a special mold that floats on top of the aging wine that in Spain is called a "flor"...there is also a Sardinian wine called Vernaccia di Oristano (no relation to the Vernaccia from Tuscany, by the way) that is also made in this intentionally oxidized, not reduced, style. TOM CIOCCO TSchampaert-

The Jura wines like Vin de Paille and Vin Jaune are not reduced, but rather just the opposite - they are intentionally oxidized just like Sherry and Madeira, and this is effected in the same way - with the use of a special mold that floats on top of the aging wine that in Spain is called a “flor”…there is also a Sardinian wine called Vernaccia di Oristano (no relation to the Vernaccia from Tuscany, by the way) that is also made in this intentionally oxidized, not reduced, style.

TOM CIOCCO

]]> by: TSchampaert http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-895 Sun, 18 Feb 2007 15:20:25 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-895 Hey Tom, interesting post. I have a question about this use of reduction in normal dry wines (not sherry or smth like that): is this reduction proces also a part of the vinfication in Jura Vin de Paille and Vin Jaunes? The first (and only) time I tasted a Vin Jaune it seemed to more or less reduced, there was some Sherry-like tinge on it? The grower said that was typical, but, is it? Hey Tom, interesting post. I have a question about this use of reduction in normal dry wines (not sherry or smth like that): is this reduction proces also a part of the vinfication in Jura Vin de Paille and Vin Jaunes?
The first (and only) time I tasted a Vin Jaune it seemed to more or less reduced, there was some Sherry-like tinge on it? The grower said that was typical, but, is it?

]]> by: Tom C http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-857 Fri, 16 Feb 2007 16:03:36 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-857 Jim- Yes indeedy - you are correct...there does seems to be tendency for screwcapped wines to help MAINTAIN a state of reduction in a wine - just want to be clear about this, the wine goes into the bottle reduced, the closure justs helps to keep it that way... TOM CIOCCO Jim-

Yes indeedy - you are correct…there does seems to be tendency for screwcapped wines to help MAINTAIN a state of reduction in a wine - just want to be clear about this, the wine goes into the bottle reduced, the closure justs helps to keep it that way…

TOM CIOCCO

]]> by: JimKay http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-829 Fri, 16 Feb 2007 02:07:45 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-829 Is this the process that seems to make screw cap sealed wines a little stinky when first opened? Is this the process that seems to make screw cap sealed wines a little stinky when first opened?

]]> by: Tom C http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-712 Tue, 13 Feb 2007 16:00:16 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-712 dealbhadair - Thanks for the comments! Yeah, i though the picture was "appropriate"...I thought that a wine starved of oxygen was just about as ugly as this gentleman deprived of the same... TOM CIOCCO dealbhadair -

Thanks for the comments! Yeah, i though the picture was “appropriate”…I thought that a wine starved of oxygen was just about as ugly as this gentleman deprived of the same…

TOM CIOCCO

]]> by: dealbhadair http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-703 Tue, 13 Feb 2007 08:20:25 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-703 Thanks for the info, Tom! I had never heard of this whole concept of over-reduction. I went back through all of the current entries in your blog last night, and I must say, I've learned alot, and had plenty of great chuckles along the way. Thanks again, and keep up the good work! P.S. Although I know that reduction can lead to some really ugly, stinky results, did you HAVE to start off with that god-awful photo??? LOL (Who is that, anyway?) It could've scared several readers away from learning something useful. Heheh. Thanks for the info, Tom! I had never heard of this whole concept of over-reduction. I went back through all of the current entries in your blog last night, and I must say, I’ve learned alot, and had plenty of great chuckles along the way. Thanks again, and keep up the good work!

P.S. Although I know that reduction can lead to some really ugly, stinky results, did you HAVE to start off with that god-awful photo??? LOL (Who is that, anyway?) It could’ve scared several readers away from learning something useful. Heheh.

]]> by: NeedzWine http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-695 Mon, 12 Feb 2007 23:05:47 +0000 http://terroir.winelibrary.com/2007/02/12/reduction-augment-your-understanding/#comment-695 In my experience, grenache is another grape that is prone to reductive faults -- ample oxygen is needed during fermentation to prevent the development of hydrogen sulfide. Tasted a 90% garnacha Priorat as part of a wine education class last weekend that showed this problem -- even the participants who usually don't say anything commented on it. In my experience, grenache is another grape that is prone to reductive faults — ample oxygen is needed during fermentation to prevent the development of hydrogen sulfide. Tasted a 90% garnacha Priorat as part of a wine education class last weekend that showed this problem — even the participants who usually don’t say anything commented on it.

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