Posted by Jack Keller's WineBlog in General, OtherMar 13th, 2010 | No Comments
I cannot say how many times people have written to me complaining that they cannot see the slight change in color when titrating a red wine to measure titratable acidity (TA), but I can assure you it has been many times. The problem, of course, is that while titration causes a white wine to permanently change from white to slightly pink when the end-point is reached, the color shift in red wine is negligible at best and undetectable at worse. What then is the poor winemaker to do? Read more....
Posted by Ben in 2003, General, Other, merlotMar 2nd, 2010 | No Comments
Original Review, October, 2008: This 2003 Chez Ray Merlot is made from frozen grapes from Brehm Vineyards, fermented warm with Pasteur Red yeast, pressed at dryness.
Medium dusty red in the glass. No bricking yet, despite five years of age. Aromas are medium/shy, deep and ruddy. Only a hint of oak and deep fruit.
On the palate, you note a full, deep middle - somewhat inky - with even tannins coating the rest of your mouth. Finish is balanced, moderately long, fairly classic.
Three stars with a plus for classical beauty, using the
Spirit of Wine scale.
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Updated Review, February, 2010: Color, aromas and body have held very well during the past couple of years. Now, furry and round on the finish. Heading toward four stars.
