I went to a wine tasting dinner that featured wines from a small B.C.
producer. The 1st wine was a 2004 pinot gris that had a good blush
colour from being left on the skins. At any rate, without any alcohol
burn feel, the wine 16% alcohol. Isn't that abnormally high for a white
wine? I don't think it was fortified or chapelised.
A 16 percent alcohol white wine is strong, but not as strong as some. I
don't know how unusual that is for a B.C. wine. However, back in the
70s, David Bruce in California made several wines that strong and
stronger. I remember a dry riesling he made that was about 17 percent
alcohol. it was not very well balanced. In addition to having extremely
ripe grapes, great care in fermentation and sometimes selection of
special strains of yeast that tolerate a high alcohol content are
Reply to firstname.lastname@example.org .
Salut/Hi Tom S,
le/on Fri, 03 Jun 2005 03:27:27 GMT, tu disais/you said:-
Unless I'm mistaken, the record for more or less natural yeast strains is
held by a tokay strain, which can ferment a little higher. I suspect that
there are two different abilities required. One is to be able to withstand
the high alcohol levels as the fermentation progresses, before dying. The
other (and this is where the Tokay strain excells iirc) is the ability to
survive and resist the VERY high osmotic pressure on the cell walls caused
by the very high sugar concentrations in the starting must. Given that
Tokaji Aszu Eszencia can start life with 400-500 gms/litre of sugar, there
aren't many yeasts that can withstand it and grow.
I would say that it is high for a BC wine. Can you tell me the name of the
producer? Has it already been released?
IIRC the 2004 summer started off quite warm but then August was cool and
from September on it was pretty normal. Unless this was a late harvest wine
I find it surprising that the alcohol is so high. I haven't seen any
alcohols that high in the 2003's, which was a very warm vintage.