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Topic: Stirring the Pot

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847badgerfan

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Re: Stirring the Pot
« Reply #336 on: October 10, 2018, 06:24:10 PM »
I'm curious to know how the Chianti Classico turned out, and which one you picked up.
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betarhoalphadelta

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Re: Stirring the Pot
« Reply #337 on: October 10, 2018, 11:35:25 PM »
Quote from: Cincydawg on October 10, 2018, 04:53:46 PM
Champagne can be, and fairly often is, made from red grapes.
White wine is made from red grapes usually  
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utee94

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Re: Stirring the Pot
« Reply #338 on: October 10, 2018, 11:50:03 PM »
Cava is the new Prosecco!

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Anonymous Coward

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Re: Stirring the Pot
« Reply #339 on: October 10, 2018, 11:54:53 PM »
That's interesting about champagne and white wine coming from red grapes. I was unaware. I suppose they have to peel the grapes first to manually eliminate the pigment while they can? 

I mean, molecules like those could technically be removed later, too, but I am struggling to imagine a way that filters or immiscible solvent phases wouldn't ruin the taste. Especially since some of these pigments are hydrophilic and others, hydrophobic.
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Anonymous Coward

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Re: Stirring the Pot
« Reply #340 on: October 10, 2018, 11:57:49 PM »
Quote from: utee94 on October 10, 2018, 11:50:03 PM
Cava is the new Prosecco!


Maybe you were joking, but I'll continue as if you weren't because I noticed the same thing. When things like that happen, I wonder whether tariffs are playing a part or maybe weather/drought/supply or if, in this case, Spain has just become cooler to Americans than Italy or something and this is one of the symptoms.
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betarhoalphadelta

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Re: Stirring the Pot
« Reply #341 on: October 11, 2018, 12:39:16 AM »
Quote from: Anonymous Coward on October 10, 2018, 11:54:53 PM
That's interesting about champagne and white wine coming from red grapes. I was unaware. I suppose they have to peel the grapes first to manually eliminate the pigment while they can?

I mean, molecules like those could technically be removed later, too, but I am struggling to imagine a way that filters or immiscible solvent phases wouldn't ruin the taste. Especially since some of these pigments are hydrophilic and others, hydrophobic.
No, they crush it normally but filter the skins quickly. Red wine sits on the skins longer. 
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Anonymous Coward

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Re: Stirring the Pot
« Reply #342 on: October 11, 2018, 12:53:32 AM »
Quote from: bwarbiany on October 11, 2018, 12:39:16 AM
No, they crush it normally but filter the skins quickly. Red wine sits on the skins longer.
Ah, still manual then. Crushing must be more gentle than I was expecting. Cool.
(Apropos of nothing) I guess I have always expected they break the grapes by full morcellation, which would leave lots of visible peel chunks to manually remove. However, a step that violent would also quickly liberate measurable pigment into aqueous phase ... and then what. Rosé?
« Last Edit: October 11, 2018, 12:58:20 AM by Anonymous Coward »
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847badgerfan

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Re: Stirring the Pot
« Reply #343 on: October 11, 2018, 05:58:59 AM »
"Rosé"



I've taken a liking to some Rosatos.
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Cincydawg

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Re: Stirring the Pot
« Reply #344 on: October 11, 2018, 08:39:37 AM »
Red wine usually sits on the skins 2-3-4 days to develop the red color. 

Rose' wine is a few hours to maybe a day.

White wine from red grapes sits for less than an hour usually.  The skins are easily filtered by conventional means.

Blanc de Noir Champagne is made from Pinot Noir and Meunier grapes which are red using this process, "white from black".  Blanc de blanc is made using chardonnay grapes.

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betarhoalphadelta

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Re: Stirring the Pot
« Reply #345 on: October 11, 2018, 12:27:22 PM »
To close the loop, since I know everyone is waiting with bated breath...

The wife dropped off her leased 328i on Tuesday. We accelerated it because at her pre-return lease inspection, they basically said one of her tires had about 100-200 miles before it would be below the level at which she'd have to buy a new one. So we said "okay, how does Tuesday sound to return it?" Got out without that cost.

A friend of mine owns a Lexus dealership here locally, so I had been asking him about specific CPO RX 350 and NX200t models that he had on his lot that had all the options we wanted. Went by last night, the wife fell in love with the RX, and now it's ours.

Wife is freaked that the payment is >2x the lease payment on her Bimmer, but that's what happens when you buy a vehicle instead of "rent" it lol...
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utee94

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Re: Stirring the Pot
« Reply #346 on: October 11, 2018, 12:47:55 PM »
Quote from: Anonymous Coward on October 10, 2018, 11:57:49 PM
Maybe you were joking, but I'll continue as if you weren't because I noticed the same thing. When things like that happen, I wonder whether tariffs are playing a part or maybe weather/drought/supply or if, in this case, Spain has just become cooler to Americans than Italy or something and this is one of the symptoms.
I was having a little fun but yes, it's definitely something I've noticed.
Honestly I think it's just a result of market forces.  True French Champagne was relatively expensive, and people discovered Italian prosecco was pretty tasty, and cost a lot less.  It became trendier, demand went up, the supply couldn't increase as quickly, so the price point increased.
When people stopped finding the good deals on prosecco, they looked elsewhere for similarly enjoyable flavors at a lower price point, and discovered Spanish cava.  So it became the next trendy thing. I've noticed prices increasing on cava as well, though not as much, or as quickly, as it did for prosecco.  Perhaps we're reaching a balancing point in supply and demand, and prices are stabilizing?  Not sure, but it would make sense from the tiny sample of evidence I've observed.
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FearlessF

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Re: Stirring the Pot
« Reply #347 on: October 11, 2018, 01:04:46 PM »
crushing the grapes is the new stirring the pot?

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MrNubbz

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Re: Stirring the Pot
« Reply #348 on: October 11, 2018, 01:23:58 PM »
I'd like to watch her crush them with her backside
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betarhoalphadelta

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Re: Stirring the Pot
« Reply #349 on: October 11, 2018, 01:47:12 PM »
Quote from: utee94 on October 11, 2018, 12:47:55 PM
Honestly I think it's just a result of market forces.  True French Champagne was relatively expensive, and people discovered Italian prosecco was pretty tasty, and cost a lot less.  It became trendier, demand went up, the supply couldn't increase as quickly, so the price point increased.

My wife often talks about our Italy trip as the Tour de Prosecco ;-)
Costco's Kirkland brand prosecco is really good, according to her, and I think it's $6.99/bottle. Might be worth checking out if you guys are looking for some. 
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