WTN: Two Whites w/ Dinner...(short/boring)

Tried these two at dinner of Croxetti w/ Truffled Pesto last night:
1. PaoloScavino Sorriso DOC: Langhe (Chard/SauvBlanc/Viognier; 13.5%) CastiglioneFalletto 2013: Pale yellow color w/ tiny bubbles that disappate after a few minutes; pleasant stony/waxy/figgy/mineral lightly floral/Viog bit simple nose; rather tart/tangy/CO2-refreshed light stony/mineral/metallic/saline very light floral/Viog/pear/apple bit watery/simple flavor; med.short tart/tangy/metallic light floral/waxy/Viog some mineral/stony/flinty finish; seems to have that ersatz acidity from being CO2-refreshed; a bit on the simple/vapid side w/ little redeeming features; doesn't hold a candle to a decent Arneis; not sure what the point of this wine is. $18.00 (AV)
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2. Ogier Heritages AC: CdR Blanc (#024601; 40% grenacheBlanc/20% Clairette/20% Bourbolenc/10% Roussanna/10% Viognier; 13%) Antoine Ogier/CdP 2013: Light yellow color; rather fragrant/perfumed/floral/aromatic bit lemony/citris/melony light earthy lovely nose; rather tart/tangy/mineral/stony rather floral/pear/peachy/perfumed quite attractive flavor; very long tart/tangy/stony/mineral lightly floral/peach/pear somewhat rich/lush light stony/mineral finish; nice balance between stony & fruit character; quite an attractive bright Rhone blanc some like an Ojai White. $19.00
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A wee BloodyPulpit:
1. The Scavino seemed to have some of that ersatz-acidity character of a wine refreshed w/ a CO2 addition at bottling; something that I'm used to seeing in Rieslings.
Tom

[David M. Bueker]

CO2 addition at bottling...used to seeing is Rieslings?

You do know that that CO2 spritz in the vast majority of Rieslings is not an addition...

CO2 addition at bottling...used to seeing is Rieslings?
You do know that that CO2 spritz in the vast majority of Rieslings is not an addition...

Well, David....that I don't know for a fact. It's not a subject I seen much discussed. I've seen it
referred to its use in NZ & Oz Rieslings.
Tom

[David M. Bueker]

In general, that CO2 spritz in Rieslings is just some leftover gas from fermentation that gets trapped at bottling.

In general, that CO2 spritz in Rieslings is just some leftover gas from fermentation that gets trapped at bottling.

Well....I guess I don't know that for a fact always. The only data I can recall is that the have used CO2 additions
at bttlg on NZ & Oz Rieslings to "freshen" them. As the articles describe, you can use various techniques (cold
temperatures) to help retain the dissolved CO2. And I know I've read of other whites where CO2 was added to
"freshen" the wine. I'm pretty sure the Slovene Riesling had CO2 added.
Tom

[David M. Bueker]

I didn't say always. I said in general.

And Slovene Riesling is not worth my time. There's enough great Riesling in the pipeline without going hunting.

I didn't say always. I said in general.

And Slovene Riesling is not worth my time. There's enough great Riesling in the pipeline without going hunting.

Well, David..that's certainly one way to look at it. I guess I'm a little more adventurous in my drinking. I'd never
had a Slovenian Riesling before I was interested to see what it was like. Now I know. And I'd probably try another
producer if I ran across one. And I'd try a skin-contact Riesling from CalaverasCnty if there was one. And I'd try a
DavidBruce Estate Barrell-Frmted Riesling '76 if I still had one.
And if I sat down for dinner w/ the intent to drink a good/great Riesling, I'd open a Donhoff. All depends on what you want.
Tom

[David M. Bueker]

I drink very widely, but when I can get Donnhoff Estate Riesling for the same price as the Slovenian wine...well...I go all Gary York.

David wrote
You do know that that CO2 spritz in the vast majority of Rieslings is not an addition...

This could be true, but the use of inert gases in white winemaking and/or reductive winemaking has become so very common. Depending upon the type of inert gas used (to “blanket the wine” or just fill the ullage space, purge transfer lines or tanks prior to transferring wine, or purge the wine bottles just prior to filling them) could very well be considered a CO2 “addition”.

Salute

[David M. Bueker]

Depends on how much of a hipster or Feiring disciple one is I guess.