Comments on: A nose to remember, a palate to forget http://ithacork.com/2009/05/01/a-nose-to-remember-a-palate-to-forget/ Wine and Science in the Finger Lakes Fri, 07 Oct 2011 21:31:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Don Giovanni http://ithacork.com/2009/05/01/a-nose-to-remember-a-palate-to-forget/comment-page-1/#comment-55 Don Giovanni Fri, 01 May 2009 07:21:58 +0000 http://ithacork.wordpress.com/?p=496#comment-55 Yes, I 99.9 % never go for the last press ...it's would be the 5 th at 2 bars of pressure ... whoever goes for this will risk the wine unless it's a drought year...so much great wine is ruined by that last press... Yes, I 99.9 % never go for the last press …it’s would be the 5 th at 2 bars of pressure … whoever goes for this will risk the wine unless it’s a drought year…so much great wine is ruined by that last press…

]]> By: ithacork http://ithacork.com/2009/05/01/a-nose-to-remember-a-palate-to-forget/comment-page-1/#comment-56 ithacork Fri, 01 May 2009 06:59:28 +0000 http://ithacork.wordpress.com/?p=496#comment-56 true, but i didn't get any green pepper (MP) character in this one. I think it was fully ripe (pretty high alcohol too, for FL), but maybe overextracted and/or maybe they blended too much press fraction back. the last press fraction always tastes like crap, no? true, but i didn’t get any green pepper (MP) character in this one. I think it was fully ripe (pretty high alcohol too, for FL), but maybe overextracted and/or maybe they blended too much press fraction back. the last press fraction always tastes like crap, no?

]]> By: Don Giovanni http://ithacork.com/2009/05/01/a-nose-to-remember-a-palate-to-forget/comment-page-1/#comment-57 Don Giovanni Fri, 01 May 2009 06:35:09 +0000 http://ithacork.wordpress.com/?p=496#comment-57 Green seeds are immature, green to tan and tan to brown seeds is maturing, ... Ripe seed tannins are desirable as they are less easily extracted ... So when you open a grape look at the seed and see if the seed is ripe, brown...not green...if ripe the tannins will be wonderful no matter how you press to a normal point...Cab Franc can exhibit a bell pepper note that is High methoxypyrazine concentration in grapes at harvest is generally associated with unripeness (Chapman et al. 2004, Hashizume and Samuta 1999, Green seeds are immature, green to tan and tan to brown seeds is maturing, … Ripe seed tannins are desirable as they are less easily extracted …

So when you open a grape look at the seed and see if the seed is ripe, brown…not green…if ripe the tannins will be wonderful no matter how you press to a normal point…Cab Franc can exhibit a bell pepper note that is High methoxypyrazine concentration in grapes at harvest is generally associated with unripeness (Chapman et al. 2004, Hashizume and Samuta 1999,

]]>