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Re: Late Harvest Wine

Went to the store to stock up on some wines and saw this tiny bottle of

>white wine that went for $90 (but was on sale for $79.99). It was called >Dolce and labeled as "Late Harvest Wine," a descriptor that I was not >familiar with. > >Curiousity got the best of me and I purchased a bottle. Pleasant... but >incredibly sweet -- almost TOO sweet. Now, I generally prefer dry wines -- >my older brother is the sweet wine drinker (and plunks every bottle I bring >to his house in a tub of ice... to my horror!) Still, I think this might be >a new favorite. > >Pleased that my experimentation yielded such results, I googled to find out >what the characteristics of late harvest wines were and what made them so >thick and sweet. After reading the wikipedia entry, I realized I had a >similar (albiet red) wine while visiting a friend in Germany. > >I was a kid at the time and my palate was not quite where it is now. All I >remember was that it was like drinking alcoholic Aunt Jemima syrup that made >the ground spin at varying angles. > >The only question that I still have -- are these type wines always so >expensive? > >This was the only late harvest wine in the store and the dearth of >knowledgeable clerks left my interrogatories unanswered. I plan on >searching for some other varieties and will add the occasional bottle as a >change of pace from my usual libational habits.

"Late Harvest" ("vendage tardive" jn French) wines are made from grapes that are left on the vine beyond the normal, or regular, harvest, hence their name. Often they are allowed to develop, or are innoculated with, botrytis cinera, or "noble rot", a fungus that attacks the grape skins and perforates them, allowing the water in the berries to evaporate. What is left is a very concentrated solution, perhaps 35 brix or above, and this is what the wine is made from. The trick is to handle the fermentation in such a way that the sweetness is balanced by the other characteristics, primarily the acidity. In theory, a LH wine can be made with any varietal. Sauternes is made from semillon and most German LH (although they don't use the term there) wines are made from riesling.

As I recall, the only legal requirement for using the term in the USA is that the sugar content (in brix) must be on the label. I am open to correction on this point, however.

Vino

Reply to
Vino
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While visiting the Finger Lakes a couple of years ago, we were introduced to "ice wine" which tasted a lot like the Dolce you mention here. We loved it and, if memory serves correctly, I believe it was made by letting the grapes stay on the vines until they caught a frost and then processing them. I've since seen ice wines in stores but I am more a sherry fan. Canadians, have recently been exporting some to the US.

Here is some rudimentary information:

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Lionel

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Reply to
Lionel

Since no one else has mentioned it, I'll just point out that your brother is not entirely wrong to cool the wine, especially if you're in a hot climate. By way of example Guide Hachette suggests a service temperature of ~ 42 F for "liquoreux" (dessert wines generally).

I like them a bit chilled too, so I might do like your brother.

All this said I am unlikely to ever buy a Far Niente product... :)

-E

Reply to
Emery Davis

Ice wine ("Eiswien" in Germany and an official classification there) is a " late harvest" wine in the general sense of the term, but any winemaker that goes to the trouble required to make an ice wine is certainly going to call it that. As you say, the grapes are left on the vine but more than just "catching a frost" is required. The temperature must be low enough for the grapes to freeze rock solid before they are harvested and processed. In the processing the frozen grapes are crushed. Only the water in the grapes actually freezes and the frozen water (aka "ice") is trapped, allowing the other components to drain out. Again, this is a very concentrated solution and is what the wine is made from.

A similar (some would say identical) product can be made by simply harvesting grapes in the normal manner, freezing them in a freezer, and then putting them through the process described above. My understanding that it is now illegal in the USA to label such a product "ice wine". The only places in the USA that I am aware of that are ever successful in producing true ice wine are New York and Washington State. Even in the latter it is a hit or miss proposition. I recall having read somewhere that Canada produces more ice wine than the rest of the world combined.

Vino

Reply to
Vino

What I meant to say was that the sugar content of the juice (harvest brix) used to make the wine must be on the label. The sugar content of the wine itself may also be there. Again, I am open to correction on the legal point here.

Vino

Reply to
Vino

Most folk, who appreciate a good dessert wine will chill it a fair amount.

And, Emery, what is the problem with the Far Niente products?

Hunt

Reply to
Hunt

Hi Hunt,

No _real_ problem I suppose. I've only had (was served) a Far Niente cab once, by someone who was far more interested in price and status than the actual quality of it. I guess I mentally class with Opus 1, as being a bit representative of the over-priced calcab.

Also, I can't really afford it! YMMV of course, and I bow to those with better knowledge of this vineyard.

-E

Reply to
Emery Davis

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