Comments on: Unsulfured wines – Dead or Alive??

By: Fabius

Fabius — Mon, 15 Feb 2010 11:21:43 +0000

Well, I did the test again after 17 days, and at the same time I opend a bottle of exactly the same the same wine and blind tasted both. Result: the same as above at 9 days! I thought I could detect a slight difference but it wasn’t obviously easy to detect. I have to say that I’m not an experienced taster, so maybe an expert would have noticed immediately. I think it’s worth while for this test to be repeated and the wine(s) tasted by someone else, who IS experienced.

By: Fabius

Fabius — Thu, 11 Feb 2010 10:26:33 +0000

Will taste again tonight (at 16 days). I also have a bottle of identical wine unopened, so I’m going to do a blind comparisson.

By: Fabius

Fabius — Fri, 05 Feb 2010 15:59:09 +0000

Well, I had a taste (1 glass) of the wine last night, after 9 days. I thought I could detect a very slight difference from an recently opened bottle, but I wasn’t sure. I need to open a bottle and try them both at the same time. I must say that I was very surprised as I was expecting it to be oxidised.

I’ve recorked the bottle and left it in the fridge again. I’ll taste again at 14/15 days.

By: Fabius

Fabius — Thu, 04 Feb 2010 09:56:01 +0000

Hi John,
Sorry for taking so long to reply – I didn’t notice that there had been more comments!
I’m afraid you can’t buy our wine in Norway. In fact we don’t export outside Spain at all at the moment, though we are hoping to start at the end of this year in December.
I’ll be tasting the (possibly) oxidised wine in my fridge tonight. Will post findings tomorrow.

By: John Kaare

John Kaare — Sun, 24 Jan 2010 17:40:23 +0000

Hi Joseph,

Great read as alway. As you know I don’t always agree with you but you do express youself well. And your wine list at Jakob’s is becoming very impressive indeed. We should do a tasing again soon!

Fabius. I’m also looking forward to hearing your findings. Can we buy your wone in Norway?

By: vinosseur

vinosseur — Tue, 19 Jan 2010 10:43:00 +0000

In reply to Fabius.

Fabius!

I look forward to your findings! You can email me directly at vinosseur@gmail.com so we can discuss!!

Salud!

By: Fabius

Fabius — Tue, 19 Jan 2010 09:45:25 +0000

I found your post very interesting as I am a producer of natural wines in Spain, and we don’t add any sulphites to the must or wine. I have to confess that I’ve never done that experiment, ie starting a bottle of wine and leaving it in the fridge for 14-18 days; but I’m going to do it today, and I’ll get back to you in 14 days!
What I have noted, though, is that our wine (a young white, 100% Airén, 12%) oxidizes slowly over time;

By: Jonathan Di Blasi

Jonathan Di Blasi — Mon, 18 Jan 2010 22:31:44 +0000

Good reading and info, thanks! I now also check my wines even after them being open for many days prior to “wasting” them. I too find the natural or organic etc ones fair much much better than previously experienced conventional wines. I too wonder what others’ findings are??

By: F.

F. — Mon, 18 Jan 2010 12:45:53 +0000

Hmmm. Very interesting and provocative thoughts. It appears that everyone in the field has some reason for adding sulfur in the winemaking process. Some of the more diplomatic producers comment simply that there is no discussion necessary regarding sulfur —-in that they do not use it. Others engage themselves with zeal explaining that they have to add at some point. This leads me to the thought that perhaps it is the location that predicates the use of sulfur. For example, perhaps the bacterial flora is different from vineyard to vineyard and as such one vineyard does not require sulfur whereas another might (claim?) to lose fruit or bottles if no additional sulfur is added. Of course, I would love to live in a perfect world and I believe your notions are very interesting, but I start to wonder if some vintners are truly at a loss without the compound and this is not due to the economics of production, but rather of venue. Very nice and motivating piece. It is very comforting to know that you are being cerebral about what you ingest and imbibe. It is also comforting to hear about the wines of Bressan, that can still make your palate excited after prolonged opening. Saluti to the long-lived Bressan wines!

By: Jacob

Jacob — Sun, 17 Jan 2010 23:26:03 +0000

All I can say is, the wines you have given me are the best I ever tasted. And the “sulfur=hangover”-equation makes a lot of sense.