tag:blogger.com,1999:blog-836834983159060886.post4004538157608560838..comments2023-10-18T10:36:01.631-05:00Comments on 1WineDude :: Serious wine talk for the not-so-serious drinker!: Bitterness in White Wines (No... Really!)Joe Robertshttp://www.blogger.com/profile/12302860568125840279noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-836834983159060886.post-3546141808378732522008-10-05T13:22:00.000-05:002008-10-05T13:22:00.000-05:00Mr. Jacobo Borja,Please be informed that Pancho Ca...Mr. Jacobo Borja,<BR/><BR/>Please be informed that Pancho Campo is a Master of Wine, officially since September 5th, 2008. <BR/>He is registered as such in the Institute of Masters of Wine (www.mastersofwine.org). You should have contacted this organization to verify your facts before making such accusation and calling Mr. Campo a "liar".<BR/><BR/>Best Regards,<BR/><BR/>Raul Alvarez<BR/>Legal Advisor<BR/>The Wine Academy of SpainAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-836834983159060886.post-41355000058940267772008-09-03T18:41:00.000-05:002008-09-03T18:41:00.000-05:00Nice post. too many people confuse bitterness - a ...Nice post. too many people confuse bitterness - a taste sensation - with astringency - a tactile sensation. Wines can be brutally astringent without being bitter and others can be harshly bitter without being all that astringent.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-836834983159060886.post-23214415505031004472008-09-03T11:06:00.000-05:002008-09-03T11:06:00.000-05:00ooooookaaaaaaay...I'm pretty sure Pancho is an MW....ooooookaaaaaaay...<BR/><BR/>I'm pretty sure Pancho is an MW...<BR/>http://www.thewineacademy.com/web/eng/panchocampo.phpJoe Robertshttps://www.blogger.com/profile/12302860568125840279noreply@blogger.comtag:blogger.com,1999:blog-836834983159060886.post-19673756264277865532008-09-03T09:23:00.000-05:002008-09-03T09:23:00.000-05:00Hi there!All 3 answers are wrong. And Pancho Campo...Hi there!<BR/><BR/>All 3 answers are wrong. And Pancho Campo is not a master of wine, so please, try to not pay attention to such a lier. <BR/>If you want to try white wines that are bitter, try those made from the obscure godello grape.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-836834983159060886.post-5055958446170038122008-09-01T16:30:00.000-05:002008-09-01T16:30:00.000-05:00Thanks for the comments!TBW - I've got TONS of win...Thanks for the comments!<BR/><BR/>TBW - I've got TONS of wine book recco's if you need any, let me know.<BR/><BR/>LeifVin - you're wine chem. chops are sick good, man! I'm with you, it's a bit like brett - a tiny bit, and you might dig it...Joe Robertshttps://www.blogger.com/profile/12302860568125840279noreply@blogger.comtag:blogger.com,1999:blog-836834983159060886.post-15498593480642369452008-09-01T13:50:00.000-05:002008-09-01T13:50:00.000-05:00Wow Dude, that pretty much covers it. The interes...Wow Dude, that pretty much covers it. The interesting extended conversation would be to discuss how a bad bitterness becomes a good bitterness. We all know this is possible in red wine, and quite common. However, in whites it seems to only occur when wines are taken aged in such a way that the become gorgeous entities of their own. Examples migh tbe certain whites from the Jura region that are purposfully oxidized to a certain degree and aged in barrel for upwards of 6 years etc. These whites can contain a bitterness tha thas become pleasing. Oxygen can 'mellow' out the phenols as you said, but there is often still kind bitterness present. Another example that comes to mind would be the 'Amfora' whites of Gravner. Of course I wonder if amphora ageing imparts it's own bitterness chemicals. But, this white wine also has what would most likely be found to be unusally high level of phenols as well. However, here the bitterness factor beocmes enjoyable again. Can science deduce this properly, or is this more one for the subjectivist analysis? <BR/><BR/>Thoroughly enjoyed the post, keep 'em coming!<BR/><BR/>LeifVinAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-836834983159060886.post-28118370068824344052008-09-01T10:05:00.000-05:002008-09-01T10:05:00.000-05:00YES! Thank you so much for this post! I do not kno...YES! Thank you so much for this post! <BR/><BR/>I do not know nearly enough as much about the science behind wine as I should! Whenever I think tannins and phenols, I usually think about red wines because they are so much more "interesting" in reds. I always seem to overlook the fact that white wines are also undergoing chemical processes. <BR/><BR/>Also, thank you for the book suggestion. I am always curious what books/writes impress the "experts"!!!<BR/><BR/>Today, I feel smarter. Thanks!Anonymousnoreply@blogger.com