The Auswine Forum

You should also look a bit further afield and get some Alsatians and Austrian Rieslings. Some sublime drinking across these. Levels of complexity we seldom see in Australian Rieslings.

VA doesn't go away It's a permanent fault. Acetic acid is present in far greater quantities than ethyl acetate. Ethyl acetate has a far lower sensory threshold than acetic acid, so just a little bit more will greatly increase the preception of volatility. Allowing the wines to breathe will worsen th...

Speaking with an old connection to Bay of Fires, it's not surprising. It's cost per litre for production costs would be far greater than the other Accolade wineries. Even taking into account the fact that it is all high value production, it probably fails the accountant's hurdles by a long shot. As ...

GM yeast, so no chance to be used in Aus or NZ anytime soon.

The only potential changes if the wines were still sealed are that the pH and acidity may change due to tartrate crystals precipitating out - a minor change at best as the wines would have been subjected to below zero temperatures in the winery to stabilise for this anyway, just leaving what is unst...

Wizz,

Bordeaux is great at the upselling game.

I love the talk about the wet winter providing stress free growing conditions for the vines and how that leads to maximum quality.

Most years they are panning the New World winemakers for irrigating to reduce stress!

Beer is carbonated, making oxygen ingress a lot tougher as you already have a pretty well gas saturated liquid at filling.

They also have smaller headspaces, very fast bottling lines, small bottles etc. making their life a little easier.

Actually the more I read of this twat's writings, the angrier I get. What the hell is Gallo's, if not one of these mega producers he bangs on about! What about all the very large co-ops in France? Once an industry is mature, especially capital intensive, high throughput ones, there are always a few ...

You lucky, lucky bastard!

There is a concerted push on from Europe & the US to paint Australian (and probably South African & South American) wines as "industrial". That is we manufacture them as opposed to "crafting" them. All absolute tosh. Most, if not all, the techniques used here are used in ...

The list of winemakers reads like a who's who of Australian winemakers. The only name I didn't recognize was Jon Reynolds. It is probably a shame Jon is not better known. He left Houghton's to work for the Wyndham Estate group when it was controlled by Brian McGuigan. Then bought his own place in t...

Except for NT as well, although I don't know whether Mango wine counts...

Mahmoud Ali wrote:Big Bob, where do you make your Chardonnay?

Mahmoud.

Currently not anywhere, having a career breather doing other things. I have made Chardonnay in every winemaking state in Aus except SA!

Hi, Craig, I only have about half dozen or so chardonnays. Strangely enough all of them are from Australia, mostly 1998, but there is a '92 Mountadam (can't remember where I got it) and a couple of '95 Vat 47. Sean, the only way I could expect to drink a 20 y.o. Chardonnays was if I kept the Mounta...

Sorry, but that is wrong. There has been no conclusive study showing that ingestion of asbestos causes any serious issues. There have been studies showing some linkages, but these have been criticised for faulty methodology. It's not something I would recommend, but the studies show it is way down ...

8) Heavy metals in wine. Not as silly as it sounds. There is some Copper (used to remove rotten egg gas) silver , Iron is always around (its stored in stainless steel for a start) Copper is used to reduce powdery mildew. The filter media do contain a bit of trace metals as well. Now most of this is...

Sorry, but that is wrong. There has been no conclusive study showing that ingestion of asbestos causes any serious issues. There have been studies showing some linkages, but these have been criticised for faulty methodology. It's not something I would recommend, but the studies show it is way down t...

If I recall my occ health lab days, there is no real substantiated problems with ingesting asbestos. Not that I recommend it!

Inhaling, of course, is certainly not a good idea. Indeed many winemakers succumbed to asbestosis when it was used as a filtration medium.

The methods described are pretty similar to how most non-commercial oaked chardonnays are produced in Australia. But just because we use Burgundian techniques doesn't make the wines in any wa Burgundian! I would think that it would have been picked slightly greener than is typical, with more acid to...