Discussion in 'General Chit-Chat' started by Boatboy24, Jan 10, 2014.
12% residual sugar is 12 g/L is 12 BRIX is 1.0483 SG
Will look for it. Thanks Mike.
Easy mistake, but I think that 12 g/L is 1.2% RS is 1.2 Brix is 1.005 SG for a sugar/water solution (although the alcohol in your wine will make the SG less).
Ah, yes, slipped the decimal point, were it not for wine, I don’t think I’d even be dangerous with the Metric system.
I'd never imagine being that high after tasting this wine, it tasted very dry with a hint of sweetness for sure.
Bottled in February. Finally past the bottle shock. Tastes pretty good, if I do say so my self.
Wide label, so you have to deal with two pics. 90pt WS. I’m not sure I agree. Not bad though. Toasted peppercorns, plum, dark cherry, and smoke. The peppercorn is a little over the top, IMO. But it falls back a bit with a little air. For$8.99, though, I have little room to complain.
Rainy day, hail storm ️
Coco is having fun too
Grass looks good.
This is the best time of the year with all the rain, looks darn good
I have a bottle of wine in the cellar for each of my kids, made the year that they were born. We drink their bottle with them on their 21st birthday, which we’ve only done once so far.
I’ve also been harboring a bottle from wifey’s birthday year, 1978 Chateau La Mission Haut Briton Graves, which she wants to drink tonite. The bottle is in beautiful condition with the fill level just at the intersection of the shoulder and neck, gonna let it stand a bit so the sediment can settle before decanting. WA 96. Hope it was worth the wait!!!!!
Wow!! Definitely worth the wait, though I was worried when seeing the condition of the bottom third of the cork. The wine as incredibly smooth and pleasing, black fruits, tar, and a little spice with minerality and a long lingering finish. Yum!
Dang. Not sure which I am more jealous of! LOL
If you were smart, you’d be jealous of both.......But then again, you’re in my boat already.........LOL
I just tasted a S African Cab and a Chilean Merlot blend I have from 2018. It's going to be my base for my first 5 (maybe 6) varietal Bordeaux blend.
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