• HOME PAGE
  • Twitter
  • Facebook
  • YouTube
Current time: 04-24-2018, 05:53 AM Hello There, Guest! (Login — Register)
Wines.com

Translate

  • HOMEHOME
  •   
  • Recent PostsRecent Posts
  •   
  • Search
  •      
  • Archive Lists
  •   
  • Help

WineBoard / RESOURCES AND OTHER STUFF / Home Winemaking v
« Previous 1 2 3 4 5 6 Next »
/ High Acid

Post Reply 
Threaded Mode | Linear Mode
High Acid
04-07-2003, 05:01 PM
Post: #1
Egloff Offline
Registered
Posts: 6
Joined: Mar 2003
 
I've got a 2000 Merlot that was made from grapes.
It has an almost carbinated taste on the tip of the toungue, but there are no bubles and the sensation does not go away even if the bottle has been open for hours.

I was wondering if it could be extreamly high acid?

A friend chose the acid ballance based on his calculations. Also he wanted a crisp finish, nothing flabby.

I have made black berry wine where it did carbonate in the bottle, it was nice, kind of a sparkling rose. Verry crisp and dry. Certainly not the same as this Merlot.

Are there any other causes for this sensation that could explain it?

Thanks

IP Address:

Find all posts by this user
Quote this message in a reply
04-07-2003, 05:35 PM
Post: #2
winoweenie Offline
Wine Guru
*****
Posts: 14,030
Joined: Jun 1999
 
As stated on the other thread, Bogle Merlot, 9 bucks per clatter. Taste good. Nuff' Said. WW

IP Address:

Find all posts by this user
Quote this message in a reply
04-10-2003, 07:17 AM
Post: #3
Thomas Offline
Wine Virtuoso
****
Posts: 6,563
Joined: Feb 1999
 
Could be acidity. Does it attack the sides of the tongue?

IP Address:

Find all posts by this user
Quote this message in a reply
« Next Oldest | Next Newest »
Post Reply 


  • View a Printable Version
  • Send this Thread to a Friend
  • Subscribe to this thread



Powered By MyBB, © 2002-2018 MyBB Group. Theme designed by kavin