A sad day in Dirtville (file under "ass" redux)

[Botafogo]

When you use appasito (carefully, slowly dehydrating grapes INDOORS, not making raisins in the sun) to make dry red wine you usually get more of an aged meat thing and also mute the fruit at least two shades: varietals that normally smell of raspberries suddenly exude blackberry / currant aromas and varietals that are already dark and brooding become much more so. It's not just about losing water but transforming the flavor profile: the net affect is more like premature aging than mere concentration of fruit as the grapes change radically in an unlinear fashion on the drying racks.

As to fruit being an allowable element in a traditional wine, of course it is but it is NOT the third most important thing let alone the first in most styles. But, wines like Lacrima di Morro d'Alba and Moscato Rosa are SUPPOSED to be fruit bombs. Our outrage is generally directed towards those who pervert wines like Barolo, Sagrantino di Montefalco and Aglianico del Vulture into Aussie Shiraz wannabees.....

Roberto



[This message has been edited by Botafogo (edited 08-13-2001).]