tag:blogger.com,1999:blog-8322497686869465958.post4961353285999097851..comments2023-10-25T02:07:30.709-07:00Comments on old world old school: Flaws in natural wine (red)Joe Manekinhttp://www.blogger.com/profile/15920171629129831900noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8322497686869465958.post-79434887138571189462008-11-04T16:05:00.000-08:002008-11-04T16:05:00.000-08:00First off, great blog! I have thoroughly enjoyed r...First off, great blog! I have thoroughly enjoyed reading about your adventures!<BR/><BR/>I am a little late to the punch but here you go...<BR/><BR/>This "flaw" that you are smelling (nutty, malty, multi-vitamins) is a naturally produced during most fermentations and is attributed to acetaldehyde. Sulfur binds with acetaldehyde almost immediately and effectively removes it as a sensory aspect of the wine. That is why this character can be common is nonsulfured wines and is rare in standard production wines. That being said, many (not all) sans soufre wines are referring to the elevage and actually receive a very small amount of SO2 right at the time of bottling. This rids the wine of the acetaldehyde and a touch of the oxygen that is introduced during the bottling process. <BR/><BR/>As for CO2, most natural wines are minimally handled thus retaining a large amount of the CO2 produced during fermentation. A quick decant or an extra minute or two in your glass will remedy this as you noted. Now if you see the level of CO2 increasing each time you open a bottle of a specific wine, then you could be having a problem with refermentation.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8322497686869465958.post-76105900631391733192008-08-04T07:54:00.000-07:002008-08-04T07:54:00.000-07:00I hope someone answers this! I have experienced t...I hope someone answers this! I have experienced the same flaw--I call it hazelnuts--most recently and disappointingly in an otherwise gorgeous bottle of Dard et Ribo Crozes Hermitage. When it shows up it is invariably after a bottle has been opened and exposed to air for at least 30 minutes. It seems to be present only in very low sulphur wines.Anonymousnoreply@blogger.com