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+--- Thread: Grape juice concentrate (/thread-15949.html)
- randery - 02-23-2003
A local winery is being investigated by the Dept of Consumer Protection for using grape concentrate from Chile to make its wine as opposed to whole grape juice or fresh crushed grapes. How prevalent is this practice and how does the use of concentrate affect quality?
Thank you
- Kcwhippet - 02-23-2003
You must be talking about Haight. I've never been very impressed with their operation or their wine. I doubt you'll find much public information about the practice of using something other than freshly crushed grapes to make wine, though I know several wineries that do such things. Kendall Jackson adds unfermented Muscat juice to their finished VS Chard to sweeten it up a bit, but you don't see it mentioned anywhere.
- randery - 02-23-2003
Thank you kc. Yes, its is Haight. I went to a wine tasting there and I, too, was unimpressed, at least with the taste of the products. I think the investigation centers on labeling practices and disclosure of the fact that concentrate is used. I was wondering whether the removal of water and then the later reconstitution of the concerntrate has that much of an impact on taste.
- Thomas - 02-23-2003
randery, your reaction, and kc's, to Haight wines answers your question. Making wine from concentrate certainly gives a lesser wine than the natural way, although I am not sure why. But I am reasonably sure that concentrate will come not from superior but from inferior grapes and vintages, and that likely is why the wine from it isn't great.
As for the Haight and government issue, it is really a technical matter about labeling; the ATF has rules on what must be stated when producing wine, but few (if any) rules that deal with quality.
[This message has been edited by foodie (edited 02-23-2003).]
- randery - 02-24-2003
KC and Foodie. Thank you for your responses and insights.
Randery