Home
|
Subscription
RSS
Contact
Newsletter
Search
German| Date: 2005-08-02 10:00:06 |
| From: Wewrner Müller |
Subject: Re: Why Is German Wine Low In Alcohol? |
| Hi Raymond, I can't remember having stated that sweet wines are bad wines. Residual sugar is no quality criterion. The question was, are German wines always lower in alcohol than others? I repeat my answer: If the residual sugar content is high, the alcohol content must be low; if the wine is dry ( not necessarily sour!), the alcohol content is high. No chance to overcome Biochemistry unless you don't add sugar after fermentation. What the general taste of the public prefers at the moment, is not correlated to quality at all! Cheers, Werner. Raymond schrieb: >>>I am somewhat puzzled by this question. If we can agree upon that >>> >>> >>a >>low alcohol content means below 10%vol and a high content between >>11 >>and 14 (+)% vol, it is obvious that a wine with 60g/L of residual >>sugar in general contains only 7,5 t0 8,5 %. A dry wine (< 9g/L of >>sugar), in which nearly all the sugar is converted into alcohol - >>as >>produced in general before 1945 and partly after 1995- easily >>reaches >>the international standard of >12%. >>Before 1939, the sweet German wine was specially produced for >>export >>because the consumer insisted upon the (famous?) balance between >>high >>acidity and high sweetness. In these days the dryer wine - >>especialy >>the half dry version (<18g/l of sugar)- is more and more accepted. >>The very good years of the last decade causing a gradual increase >>of >>the ratio of tartaric over malic acid in the must allows this >>change >>in style. Here in Germany a sweet wine is regarded as a bad wine >>now >>in the public which underlines the basic change of our wine taste. >>Cheers, >>Werner Müller. >> >> >>>Ray >>> >>>This message was created using the Web-based forum : >>>www.wein-plus.com/forum/ >>> >>> >>> >>> >>This message was created using the Web-based forum : >>www.wein-plus.com/forum/ >> >> >> >> >> >Thanks for your reply Werner. >I've been drinking the so call Liebich or fruity riesling from some >of the top names like Dr. Loosen, J.J. Prum, Gunderloch, Fritz Haag, >Ergon Muller etc. Are you telling me that they are bad wines because >there is some residual sugar retained. If Germany would produce >entirely dry wines, it would be the greatest mistake. What makes >German Riesling unique is the wine range of styles the wine is made >into. Many people drink dry white wine out of fashion or popularity >not because they find it tasty. For me a good wine is not about the >style it is made into but rather balance. I prefer German Riesling to >that of Alsace because the latter has too much acidity with little or >no sweetness to counter it. >Ray > >This message was created using the Web-based forum : >www.wein-plus.com/forum/ > > > > > More infos: www.wein-plus.com Unsubscribe: www.wein-plus.com/abmelden.htm |
|
 |
|
|