I got myself thinking about yeast and decided to post my irrational thoughts.
First things first. It is common to use non-commercial yeast to make wine typical of its origin or better stuff than the commoners buy...
Why beaujolais nouveau has banana and other weird aromas? Gamay? Not the carbonic maceration either but the commercial yeast type playing the lead main role.
Let us go back to the naturalistas. Would go full monty if you happened to have the banana under your trousers? That's what I thought. It sure is more awkward if it's artificial than the real thing. But in wine even the realest must fix the the landscape because vine doesn't equal to wine without intervention. To shoot the pistol or to choke the chicken. Errrr. What?何?
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