200 grams of residual sugar

Yup.

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

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,

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.

Luk

It only ferments to about 2°, and it takes about a year to do so. Yes sugar in concentration at that level or higher is indeed toxic for yeast (that's why honey needs no preservatives!).

cheers Luk (PS I am flying out of Genova next tuesday morning, I am thinking of spending the monday evening around there, whadya say, are you around?).