Comments on: A Source of Real Satisfaction http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/ A Wine Blog Dedicated To Terrior Fri, 25 Jul 2008 02:51:57 +0000 http://wordpress.org/?v=2.0.4 by: Tom C http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76663 Mon, 02 Jul 2007 16:18:54 +0000 http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76663 Kent- Thanks for so graciously noting what I do here. Let us know what you think of some of these "new arrivals". TOM CIOCCO Kent-

Thanks for so graciously noting what I do here. Let us know what you think of some of these “new arrivals”.

TOM CIOCCO

]]> by: Tom C http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76658 Mon, 02 Jul 2007 16:16:27 +0000 http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76658 Russ- Drink the Venas '04 - it's still very nice now, but IMO, it won't get any better...another reason to drink up is that the '06 is even better - I was really impressed! TOM CIOCCO Russ-

Drink the Venas ‘04 - it’s still very nice now, but IMO, it won’t get any better…another reason to drink up is that the ‘06 is even better - I was really impressed!

TOM CIOCCO

]]> by: Kent Benson http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76639 Mon, 02 Jul 2007 16:02:06 +0000 http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76639 Tom, Having recently read your entry on Pecorino, I was amused by famed British author Joanna Simon’s reference to the little-known grape in her most recent “Sauce” piece in the Times (London). www.timesonline.co.uk/tol/life_and_style/food_and_drink/wine/article1980018.ece It would seem you are one up on the esteemed Ms. Simon. Kudos. Tom,

Having recently read your entry on Pecorino, I was amused by famed British author Joanna Simon’s reference to the little-known grape in her most recent “Sauce” piece in the Times (London). www.timesonline.co.uk/tol/life_and_style/food_and_drink/wine/article1980018.ece
It would seem you are one up on the esteemed Ms. Simon. Kudos.

]]> by: Russ J http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76601 Mon, 02 Jul 2007 15:39:19 +0000 http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76601 Tom: I have the Cantine Cipressi '04 Montepulciano in my stash. Now the'06 is in stock? Am I waiting unnecessarily? I know the "benefits" of bottle aging vary widely (partly based on the reduction issue discussed above)but I always feel that another 6-12 months in the bottle, after release, will usually at least do no harm to a well made red wine. I hear so many lament the trend of drinking ever younger wines that it has caused me to try and hold a wide variety of bottles, not just the "collectibles". All that aside, I look forward to trying some of these out. I Googled Vigna Traverso and the only English website that came up was WL! Tom:
I have the Cantine Cipressi ‘04 Montepulciano in my stash. Now the’06 is in stock? Am I waiting unnecessarily? I know the “benefits” of bottle aging vary widely (partly based on the reduction issue discussed above)but I always feel that another 6-12 months in the bottle, after release, will usually at least do no harm to a well made red wine. I hear so many lament the trend of drinking ever younger wines that it has caused me to try and hold a wide variety of bottles, not just the “collectibles”. All that aside, I look forward to trying some of these out. I Googled Vigna Traverso and the only English website that came up was WL!

]]> by: Tom C http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76568 Mon, 02 Jul 2007 15:17:38 +0000 http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76568 Kent- I am not a biochemist, so the precise compounds that are involved in reduction are not at my fingertips. The most important thing to know is that "modern" winemaking is "reductive" - that is precisely what it is called "reductive winemaking"- that is reducing at every phase a wine's contact with oxygen. Old-style winemaking is oxidative since no such precautions are taken. The bottle-aging process is one of oxidation - SLOW oxidation - not reduction. As I say in the second to last paragraph, reduction can be measured in degrees, it's not just a black and white distinction. The "proper" amount of reduction slows down oxidation to allow for graceful, positive aging. Too much reduction, and one gets the foul smells associated with this condition. Hope this explains things a bit... TOM CIOCCO Kent-

I am not a biochemist, so the precise compounds that are involved in reduction are not at my fingertips. The most important thing to know is that “modern” winemaking is “reductive” - that is precisely what it is called “reductive winemaking”- that is reducing at every phase a wine’s contact with oxygen. Old-style winemaking is oxidative since no such precautions are taken. The bottle-aging process is one of oxidation - SLOW oxidation - not reduction. As I say in the second to last paragraph, reduction can be measured in degrees, it’s not just a black and white distinction. The “proper” amount of reduction slows down oxidation to allow for graceful, positive aging. Too much reduction, and one gets the foul smells associated with this condition. Hope this explains things a bit…

TOM CIOCCO

]]> by: Kent Benson http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76529 Mon, 02 Jul 2007 14:52:18 +0000 http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76529 As to the topic at hand: I'm sure your customers appreciate all you do to make such gems available. All the obstacles you have to overcome in order to bring these wines to market seem so nonsensical. It's too bad you can't simply put in an order with the producer and have them shipped directly to you. Alas, similar obstacles contained in current Minnesota law prevent me from ordering any of them from WL. As to the topic at hand:

I’m sure your customers appreciate all you do to make such gems available. All the obstacles you have to overcome in order to bring these wines to market seem so nonsensical. It’s too bad you can’t simply put in an order with the producer and have them shipped directly to you. Alas, similar obstacles contained in current Minnesota law prevent me from ordering any of them from WL.

]]> by: Kent Benson http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76506 Mon, 02 Jul 2007 14:35:30 +0000 http://terroir.winelibrary.com/2007/06/29/a-source-of-real-satisfaction/#comment-76506 Tom, Sorry to be off topic here, but I'm not sure if you would see my comment if I responded to the blog entry referenced below. I just read your entry on reduction and I have a couple questions. You stated that, “Things that are “reduced” (in this case, wine) have gained the electrons from the things that have been oxidized within the same closed system.” In wine making, what are some examples of, “things that have been oxidized within the same closed system.”? Also, I’ve read that the bottle-aging process is reductive. What is meant by this? I thought a slow oxidation occurs during bottle aging. If it is reduction instead, again, what else is oxidizing inside the bottle to provide the necessary electrons to facilitate reduction? Thanks. Tom,

Sorry to be off topic here, but I’m not sure if you would see my comment if I responded to the blog entry referenced below.

I just read your entry on reduction and I have a couple questions. You stated that, “Things that are “reduced” (in this case, wine) have gained the electrons from the things that have been oxidized within the same closed system.” In wine making, what are some examples of, “things that have been oxidized within the same closed system.”? Also, I’ve read that the bottle-aging process is reductive. What is meant by this? I thought a slow oxidation occurs during bottle aging. If it is reduction instead, again, what else is oxidizing inside the bottle to provide the necessary electrons to facilitate reduction?

Thanks.

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