tag:blogger.com,1999:blog-5287585119513058786.post1243930281772985252..comments2023-10-14T06:44:00.218-07:00Comments on Vinsanity: Dirty rotten scoundrels.Vinogirlhttp://www.blogger.com/profile/10145696108646897751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5287585119513058786.post-56433270306117263372014-09-28T17:30:03.964-07:002014-09-28T17:30:03.964-07:00Tomasso: Naturally :)Tomasso: Naturally :)Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-5287585119513058786.post-41587794666607397922014-09-28T12:25:05.789-07:002014-09-28T12:25:05.789-07:00Dennis: noble rot and this infection are not the s...Dennis: noble rot and this infection are not the same. This one is the result of moisture during ripening; the other is the result of drying.<br /><br />VG: I was being facetious about "natural" wine.Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-5287585119513058786.post-2003181937126119772014-09-27T18:55:42.747-07:002014-09-27T18:55:42.747-07:00NHW: No, noble rot is a nice little scoundrel...S...NHW: No, noble rot is a nice little scoundrel...Sauternes with foie gras, yum!<br />Nikkor Micro 105mm 1:2.8GVinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-5287585119513058786.post-10809736704247460142014-09-27T18:07:10.045-07:002014-09-27T18:07:10.045-07:00VG: Yuck! Good luck with this. Are you stuck on &q...VG: Yuck! Good luck with this. Are you stuck on "No biggie" or is that optimism? Of course some grapes use this necrotrophic organism to make dessert wines, but either way yuck! When I drink a dessert wine from now on I'll have this picture in mind :-(<br />Oh what lens should have grabbed? New Hampshire Winemanhttps://www.blogger.com/profile/07111304557830665931noreply@blogger.comtag:blogger.com,1999:blog-5287585119513058786.post-85407237386540555182014-09-27T08:55:27.277-07:002014-09-27T08:55:27.277-07:00Tomasso: I know of a few winemakers who go the na...Tomasso: I know of a few winemakers who go the native/natural route for their fermentations. Not knowing exactly what strain of yeast is present in Vinoland, Vinomaker chooses to use a cultivated yeast thus ensuring that the cell count is high enough to dominate the indigenous yeast (and other microorganisms) and to reduce the potential of problems like VA occuring.Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-5287585119513058786.post-8292622111534177962014-09-27T06:27:21.598-07:002014-09-27T06:27:21.598-07:00You should use them and make "natural" w...You should use them and make "natural" wine.Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.com