The fruit-bomb resistance

The fruit-bomb resistance

Thread created by Geoff Kruth of the Guild of Sommeliers www.guildsomm.com

A good article from Jordan. I thought this little table was interesting:

Hopefully this may start inspiring South African viticulturist and winemakers alike to start getting out of their stigma of long hang time and their quest to optimal physiological ripeness, as over 90 %still do not get it high alcohol, low acid acid wine is challenging to pair with foods!

Alcohol percentages for the past six vintages of Kutch’s pinot noir:

2005: 16.3%
2006: 15.3%
2007: 14.1%
2008: 13.9%
2009: 13.2%
2010: 12.8%

http://www.sanfranmag.com/story/the-fruit-bomb-resistance