WTN: Wind Gap, Chardonnay, Sonoma County, 2008

Almost a greenish-gold color, with a protein haze adding a cloudy dimension. Nose of green mint tea ice cream with a touch of tarragon, somewhat subdued but very nice. Herbal yellow-fruited palate, with a slight jalapeno seed-caraway finish. Interesting and in my wheelhouse, but acidity is on the softer side, pleasant but yet lacking a little in dimension. B+/A-

[David M. Bueker]

Interesting take on that wine.

"Protein haze?"

"Protein haze?"

From "The Home Wine Makers Manual" by Lum Eisenman

Grapes contain small quantities of protein, and some varieties (Sauvignon Blanc) sometimes contain large amounts. Protein is carried over from the grapes into the wine during fermentation. Originally, the protein molecules are much too small to be visible in the wine. However, under certain conditions protein molecules link together (polymerize) and grow larger. After many protein molecules have linked together, the protein particles are large enough to be visible, and the particles are too large to remain suspended in the wine. This growth process is very slow at normal cellar temperatures, but when wine becomes warm, the protein molecules grow more rapidly.

Excess protein is not difficult to remove from most wines, but sometimes Sauvignon Blanc wines can be difficult to stabilize completely without damaging aromas and flavors. The standard treatment for all new white and blush wines is to fine with bentonite.

[David M. Bueker]

Thanks Howie. I was thiking about fine lees, but not what makes them up - my miss.

What happened to the Wine Lovers Home Page? There used to be links to wine books. Now there is only a link to wine books on Amazon. The Home Wine Makers Manual was listed there. It's a great book and a free download. Even if you don't make wine, it gives a great understanding of the processes. It can be found here: http://www.winebook.webs.com/.