At a recent tasting, a quarts de chaume with 200gms(per litre) of residual sugar. Is my calculation of 20% residual sugar correct?
Another wine, a coteaux du layon had over 400gms of sugar per litre, but I think that was before fermentation. this wine poured like 10 weight motor oil in a Maine winter.
Yup.
400g/L of RS after fermentation are perfectly possible.M.
Michael Pronay wrote in news: snipped-for-privacy@pronay.com:
Michael,
I remember having several Coteaux du Layon and Quarts du Chaume that are typically in the 100 grams/litre of residual sugar. While 400g/l can be possible, I do not think it is the norm in either zone.
I remember a visit to Patrick Baudoin (in Anjou), who makes one of the best sweet wines I have ever tasted (Mary Juby 2002) and he gave me a tiny bottle of a wine (not a wine, actually) called Les Sens du Chenin 1997 (Or, perhaps, L'essence du Chenin, I do not remember properly) that had an impressive amount of residual sugar (about 350gr/l?). To the point that it seldomly fermented (I think it was less than
1% vol.)Perhaps Mike could jump in and give us some more insight directly from Patrick.When I poured the, errr, juice, it was more like a syrup than a liquid. However, it was balanced for a high acidity. Very interesting.
Best,
S
Ah yes, Essence du Chenin, a clear allusion to Eszencia, only made by Patrick a couple of times, around 700g/l of residual sugar... and huge acidity to balance yes.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.