Comments on: El Dorado Mourvedre — A Very Special Wine

By: Gabriella Opaz

Gabriella Opaz — Tue, 07 Oct 2008 08:47:39 +0000

Sounds as if your wine is going exactly according to plan. With or without additives, its great that your experimenting with your grapes and I wish you all the best. And as a side note, keep up with your explanations on how you’re making the wine. It’s great fun to hear your reasoning behind the process.

By: hank

hank — Tue, 07 Oct 2008 04:10:12 +0000

ew.

By: Loo

Loo — Mon, 06 Oct 2008 23:46:51 +0000

OK OK. I’ll take yours with 50 ppm.

Oh and I think you totally ignored the food fetish people who would just LOVE to get in on your crushing, only keeping their naked, writhing bodies out of your mash might prove to be more than you bargained for . . .

By: hank

hank — Sat, 04 Oct 2008 18:50:42 +0000

It is impossible to make quality wine without the addition of sulfites. There is a process to do it, but it is wildly expensive, requires a fuill-scale labratory and even then does not result in quality wine that can age for more than a few years.

The use of sulfites dates back to the Middle Ages, when monks burned sulfur in their wine barrels. The problem with sulfur isn’t its presence or absence, it is in the level of sulfites a winemaker uses. The poison is in the dose.

A cheap wine will have something like 175 parts per million. My wine will have something closer to 50 ppm. This is what you would get with any boutique red wine (whites need more sulfite) where the winemaker has been able to fuss over the grapes.

By: Loo

Loo — Sat, 04 Oct 2008 18:29:42 +0000

Yo Bro. I need a wine with no sulfites added and I am counting on YOU, yes you, to make me one.

Love, your picky SoCal Sis