Question for FOODIE or Experienced Winemaker.

[Thomas]

Re, on the lees--it's an ok process so long as the nutrition was in balance during fermentation.

As for Emile Peynaud--a star in my book.

I understand that some are mis-quoting him to justify big fruit bomb, alcoholic wines. Just last night I was talking with the fellow who was the first American MS; he studied under Peynaud. He said that Peynaud drummed into his students that a table wine beyond 13.5% alcohol should be under suspicion.

Oh, as for the West/East Coast thing--will match a Finger Lakes Riesling (that's where I am) with any from California; sparkling wine too [img]http://www.wines.com/ubb2/wink.gif[/img]

[This message has been edited by foodie (edited 11-29-2005).]