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Winemaking Talk - Winemaking Forum

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  1. sour_grapes

    What's for Dinner?

    We enjoyed artichokes (butter, thyme, lemon); browned/braised baby bok choy (beef stock, marjoram); roasted butternut squash (sage); roasted Romanesco broccoli (garlic, lemon, butter, capers); Dungeness crab pasta in a Bernaise-based sauce (shallots, vinegar, white wine, tarragon, egg yolk...
  2. sour_grapes

    Glycerin for back sweetening

    Welcome to WMT!
  3. sour_grapes

    Reiseling juice

    I would have no worries about the flammability of H2S. The thing that makes it so damaging to your wine is that it is detectable by nose at ppm quantities.
  4. sour_grapes

    RJ Spagnols RJS En Primeur Winery Series - Italian Super Tuscan

    I have never seen a wine get down to 0.980. Did you mean 0.998?
  5. sour_grapes

    Using a food processor for juicing grapes

    You have come to the right place! Go ahead and ask a question. (I was not able to follow the "chargers" question, so I am not counting that! :) )
  6. sour_grapes

    Post a Meme, any Meme! (no politics)

    I am pretty sure that the title of this thread includes the words "No politics"...
  7. sour_grapes

    Say CHEESE!

    What a great name!
  8. sour_grapes

    Post a Meme, any Meme! (no politics)

    At the risk of "dissecting the frog," I did understand what you meant. But US cargo can indeed get caught on cargo ships; it just happens in transit to other countries.
  9. sour_grapes

    Bottle Shock?

    Do other things taste and smell normal to you at the moment?
  10. sour_grapes

    What's for Dinner?

    Braised Swiss chard (sauteed onions, red pepper, lemon); roasted Swiss chard ribs; seafood orzo (cilantro); roasted cauliflower (applewood seasoning, butter); seared Sockeye salmon (caper, garlic, parsley, EVOO sauce); side salad (frisee and romaine). Washed down with ho-made Vidal.
  11. sour_grapes

    Post a Meme, any Meme! (no politics)

    Soooo, you have given up on us having a significant export trade?
  12. sour_grapes

    Wine Taste after Primary Fermentation

    That is a pretty good description, actually! Sounds about right... And welcome to WMT.
  13. sour_grapes

    What's for Dinner?

    My wife is a scientist. Ergo, I have been known to compliment her adipose tissue... and survive!
  14. sour_grapes

    What's in your glass tonight?

    I get my choice of bitters!?
  15. sour_grapes

    Concord Grape Wine

    Here is to mysteries!
  16. sour_grapes

    WM81's 2021 reds

    Ack! Sorry to hear that.
  17. sour_grapes

    Fower/blossom/herb wine enthusiast

    Welcome aboard!
  18. sour_grapes

    What's for Dinner?

    We once again had those lamb shoulder chops that are practically rib chops! I grilled green beans and onions (balsamic); grilled wedges of cabbage (Za'atar); grilled fingerling potatoes (smoked paprika, garlic); leftover wilted spinach (garlic, EVOO); grilled lamb chops (dry-brined, then...
  19. sour_grapes

    Emerging Winemakers Competition & Symposium

    Welcome to WMT!
  20. sour_grapes

    Say CHEESE!

    It is creamy and unctuous, as you might expect from a triple-cream brie, with that typical brie aftertaste; it is pleasantly salted. The 'shrooms give it an earthy, umami note; fairly subtle, to be candid, but still detectable.