Theoretical Foundations of technology muscat wines.
The main problem that solves the technology of Muscat, is to maximize the aromatics of grape extract and save them at all stages of manufacture and storage of wine. The transition to the wort and wine extractive s should be restricted to ensure lightness and delicacy taste of muscat wine.
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It’s that time of year again folks, so feel free to read this article and take from it what you can. This is one huge meal that always gets a lot of people wandering the wine aisle’s trying to pick out that one perfect wine. Don’t do it. Don’t think that there is one perfect wine. There are hundreds and hundreds. This is a feast that can accommodate so many wines that I could walk blindfolded through my wine store and come up with wines that match.
If you try the blindfolded thing just bring someone along to steer you clear of the wine displays, and if you try it out with your eyes wide open, give these varietals a look. Pinot Noir, Zinfandel, Chardonnay, Riesling, Gewurztraminer, Merlot and Sauvignon Blanc. So you are getting the picture, right. Lots of options and nothing to stress out about.
The reason all these wines can work is because they all have something different to offer the main course and all the accompaniments.
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I have been put to sleep by so many Merlots in the past that when I get my hands on a kickin’ bottle like this I can’t help but go back to the store, buy 6 more bottles and tell everyone about it.
1999 “Walla Walla Valley” Merlot
Is there a varietal that L’Ecole does at the moment that isn’t at the top of its class? Come on; answer me when I ask a question of you. Oh, you said “No”, sorry for yelling. That seems to be the answer I was looking for. Their Semillon: Excellent. Their Cab: Awesome. Their Chard: very, very nice stuff. This ’99 Merlot in front of me right now: simply “jacked”. Or maybe I should clear that up by saying it is brilliantly delicious and has jaw dropping flavor and balance, and I rarely say that about a Merlot.
I have been put to sleep by so many Merlots in the past that when I get my hands on a kickin’ bottle like this I can’t help but go back to the store, buy 6 more bottles and tell everyone about it. Who cares if they run away from me and call security. At least I can get out in the morning and open up another bottle.
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When we say “Fogarty”, you think of a reefer-smoking hippie singing Born on the Bayou, right? Well stop it. As much as we love doobie hittin’ singers from CCR (John Fogerty, see they aren’t even spelled the same), we love winery-owning doctors named Thomas Fogarty even more. Why? Because the good doctor has a winery located up in the Santa Cruz Mountains that puts out a plethora of good juice, and it’s all handcrafted by a damngood and seasoned wine making all-star; Mr. Michael Martella.
The Thomas Fogarty Winery and Vineyard is located about 2000 feet up in them there hills and has been there since 1981. The Estate sits on 325 acres, with about 25 acres dedicated to Chardonnay, Pinot Noir and small lots of Merlot and Sangiovese. Right now the good doctor and Mr. Martella are producing 13 different wines and case production is rather limited on many of their offerings and reaches the 3500+ case boundary with just a few of their wines.
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