Mostly an update.
Safe Travels and Happy Thanksgiving.
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Tue, 23 Nov 2004 11:39:46 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Subject: Salon de "Sideways" on Sunday
User-Agent: Mutt/1.5.4i
Hi All,
Looks like Sunday is a go.
General plan. View film at the Lagoon (on Lagoon Ave {29th St. S?} a few
blocks east of Hennepin. Note that Lagoon is One-way West and Lake is
One-Way East.) Regroup at Chez Gregory after. Am guessing it's a
120 minute film, get's you on the "right" side of big Muddy by about 4:00.
Landmark's Lagoon Cinema Uptwn (612) 825-6006
Address: 1320 Lagoon Ave Minneapolis, MN 55408
We'll do Pinot and Whites or Rose's.
We'll all bring Pinot friendly appetizers and sides.
Ruth will make something, possibly turkey pot pie.
We'll do whites and rose's w/ the turkey/main entree.
Won't be a sit down thang, so we're not limited to 10.
Alternate movie plan (e.g. Russ and others). Either view the film
earlier, or skip it. Meet up at Chez Greggory at 4:00 or so.
Warren, Ruth Gregory
651-698-5337
2139 Randolph
wrcgregory(a)qwest.net
Who/What
Bob Cheeses
Warren/Ruth Hosts/main event.
Jim/Louise Breads/???
Janet Salad
Freddy/Friend
Nicolai
Betsy
Lori
???
Please coordinate the sides w/ Ruth.
Directions: To Lagoon. 94 to Lyndale, South to Lake (right/west),
follow jog to the right as Lake becomes one way. West on/to Lagoon.
Lagoon to Chez Gregory. Might be best to avoid downtown, the freeway
and the metrodome. I'd take Lake St (or 28th) east, across the river,
to Cretin or Cleveland. South (right) to Randolph.
Scenic route. Take East River Road from Lake/Marshall to Randolph(left).
Cheers,
Jim
----- Forwarded message from Warren Gregory <wbgregory(a)qwest.net> -----
Hi Jim,
I looked in the paper and the movie is playing I believe at 1:45 on Sunday.
We are thinking that we should do a pinot tasting with some appetizers
during our "salon" discussion and then I am willing to cook a dinner of
somekind-probably homemade pot pie from turkey leftovers so we can have a
white wine tasting for once! I am willing to open my house up for however
many I won't do a formal table for dinner. I would appreciate some help
with: Appetizers for pinot noir, a green salad, bread, (Bob will bring
cheese) fruit to go with the cheese.
Ruth
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Hi All,
Looks like Sunday is a go.
General plan. View film at the Lagoon (on Lagoon Ave {29th St. S?} a few
blocks east of Hennepin. Note that Lagoon is One-way West and Lake is
One-Way East.) Regroup at Chez Gregory after. Am guessing it's a
120 minute film, get's you on the "right" side of big Muddy by about 4:00.
Landmark's Lagoon Cinema Uptwn (612) 825-6006
Address: 1320 Lagoon Ave Minneapolis, MN 55408
We'll do Pinot and Whites or Rose's.
We'll all bring Pinot friendly appetizers and sides.
Ruth will make something, possibly turkey pot pie.
We'll do whites and rose's w/ the turkey.
Won't be a sit down thang, so we're not limited to 10.
Alternate plan (e.g. Russ and others). Either view the film
earlier, or skip it. Meet up at Chez Greggory at 4:00 or so.
Warren, Ruth Gregory
651-698-5337
2139 Randolph
wrcgregory(a)qwest.net
Who/What
Bob Cheeses
Warren/Ruth Hosts/main event.
Jim/Louise Breads/???
Nicolai
Betsy
Lori
???
Please coordinate the sides w/ Ruth.
Directions. To Lagoon. 94 to Lyndale, South to Lake, follow jog to
the right as Lake becomes one way. West to Lagoon.
Lagoon to Chez Gregory. Might be best to avoid downtown, the freeway
and the metrodome. I'd take Lake St (or 28th) east, across the river,
to Cretin or Cleveland. South (right) to Randolph.
Scenic route. Take East River Road to Randolph.
Cheers,
Jim
----- Forwarded message from Warren Gregory <wbgregory(a)qwest.net> -----
Hi Jim,
I looked in the paper and the movie is playing I believe at 1:45 on Sunday.
We are thinking that we should do a pinot tasting with some appetizers
during our "salon" discussion and then I am willing to cook a dinner of
somekind-probably homemade pot pie from turkey leftovers so we can have a
white wine tasting for once! I am willing to open my house up for however
many I won't do a formal table for dinner. I would appreciate some help
with: Appetizers for pinot noir, a green salad, bread, (Bob will bring
cheese) fruit to go with the cheese.
Ruth
----- End forwarded message -----
Hospices de Beaune: prices fall
November 22, 2004
Adam Lechmere, and Antony le Ray-Cook
Prices of red wine at the annual Hospices de Beaune auctions fell by one third for red wine.
Prices of red Burgundy at the charity auction this weekend (20/21 November) were 33% less than last year. This is in contrast to the 2003 price, which showed a 21% increase on 2002. The price of white wines fell by 21%.
The total figure raised this year, for red and white wines, eaux de vie and fine de Bourgogne, was .3,036,990. Last year's figure was .3.41m.
Despite a somewhat depressed atmosphere (one French newspaper described it as 'une ambience morose'), Burgundy professionals were not unduly surprised by the results.
'There's no need to worry,' Louis Fabrice Latour, president of the Syndicat des Negociants said. 'There was a huge rise in prices in 2003, and now we are just getting nearer to normal levels.' Latour had predicted a drop in prices.
Negociant Pierre-Henri Gagey said, 'It's a classic market reaction after the two great years of 2002 and 2003. But it doesn't mean that all of Burgundy is going to go down by 20 or 25%.'
Prices at the Hospices showed a steady increase year on year from 1994 to 2000, after which they began to fall. 2003 bucked a downward trend: 2001 and 2002 showed a drop in prices, as does this year's auction.
Exports of Burgundy are on a downward trend, except to Japan. Sales to the USA during the last year did not reach the 2002 level. Exports to Britain fell by 5%, and to Germany by 27%. The French domestic market is relatively stable.
In contrast, exports to Japan rose by 25% in volume and by 32% in value.
The Domaine des Hospices de Beaune is a non-profit organisation which owns around 55ha of vineyard land in Burgundy. Every year in November it sells its new crop at the Hospices auction, which has become a general indicator of expected prices for the rest of the region.
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Change of Venue. Rhone at Ariga.
Greetings,
Our friends at Corner Table had a big write up
in Bon Gusto or some such and are doing big business.
So we'll be going to Corner Table some other week.
THIS WEEK (11/18), Rhone Style Wines at Auriga.
Auriga Rest.
1930 Hennepin Ave, Mpls, 55403
612-871-0777
They're remodelling, so the place doesn't look open, but it.
We'll be in the bar area. Use the side entrance in
the parking lot.
The 30 second advisor makes a case for Loire wines, Vouvray
in particular.
Who:
Betsy
Bob
Ruth
Jim/Louise
Nicolai
Cheers,
Jim
----- Forwarded message from The 30 Second Wine Advisor <wine(a)wineloverspage.com> -----
X-MessageWall-Score: 0 (smtp-relay.enet.umn.edu)
Date: Wed, 17 Nov 2004 15:21:01 -0500 (EST)
To: jellings(a)me.umn.edu
Subject: The 30 Second Wine Advisor - Let's give thanks for the Loire
From: The 30 Second Wine Advisor <wine(a)wineloverspage.com>
X-Sender: <wine(a)wineloverspage.com>
THE 30 SECOND WINE ADVISOR, Wednesday, Nov. 17, 2004
___________________________________________________________________
TODAY'S SPONSOR:
* CALIFORNIA WINE CLUB Three 90+ Rated Wines!
http://www.cawineclub.com?Partner_ID=winelovers
___________________________________________________________________
IN THIS ISSUE
* LET'S GIVE THANKS FOR THE LOIRE An intriguing option for
Thanksgiving and winter holiday feasts.
* LANGLOIS-CHATEAU 2001 "CHATEAU DE VALMER" VOUVRAY ($16.99)
Classic Vouvray character in a sweet-tart, minerally white.
* CHAMPALOU 2002 "LA CUVEE DES FOUDRAUX" VOUVRAY ($15.99) Sweet yet
steely, delicious now but worth a patient wait.
* BAUMARD 2000 "CUVEE DES DEUX MILLENAIRES" LOGIS DE LA GIRAUDIERE
ANJOU ROUGE DE CEPAGE CABERNET ($14.99) A complex blend of herbs
and minerals in an intriguing Loire red.
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LET'S GIVE THANKS FOR THE LOIRE
Every year around this time, the seasonal topic bounces back to the
top of the list of most frequently asked wine questions surrounding
Thanksgiving Day and the whole round of winter holiday feasts:
"What shall we serve with turkey?"
For those in a hurry, here's my standard cut-and-paste reply:
Thanksgiving turkey isn't an easy wine match. The light and dark
meat are distinctly different, and what matches well with the white
breast meat may not sing as pretty a tune with the dark leg and
thigh meat.
To find a wine that bridges the gap, think of that familiar holiday
condiment, cranberry sauce. It goes well with both light and dark
turkey meat as well as most of the traditional trimmings. Look for
a wine you like with a similar flavor profile: Fruity, not
necessarily bone-dry, but more tart than sweet. Both red and white
wines in this style seem capable of bridging wide flavor
variations. Try Riesling, Gewurztraminer and Chenin Blanc if you
want a white; Pinot Noir, Beaujolais (even the seasonal 2004
Beaujolais Nouveau that will hit the world market tomorrow night)
or perhaps a Zinfandel if you prefer a red.
Another approach comes from a completely different perspective:
Throw up your hands and recognize that a festive holiday meal is no
time to seek wine-geek perfection. No wine is truly capable of
achieving food-matching Nirvana with light and dark turkey, mashed
potatoes, dressing, gravy, sweet potatoes, cranberry sauce, white
rolls and your Aunt Emma's green-bean casserole, so why even try?
Instead, take advantage of the holiday to open something special
that you've been waiting to enjoy, and share it with family and
friends without fretting about whether you're properly marrying red
wine with red meat, white wine with white.
If you still feel like going for a wine that will work and play
well with most of the dishes on the holiday table, though, allow me
to offer a regional suggestion based on recent tastings. Look to
the Loire Valley of France for its crisp, minerally and complex
white Chenin Blancs and red Cabernet Francs, and you'll find wines
of good value, quality and flavor interest that satisfy the
Cranberry Sauce Principle and should fare very well on the holiday
table. Any of the wines featured below - two whites from Vouvray
and a red from Anjou - would all suit me just fine with light meat
or dark ... and would you pass a little more dressing and gravy,
please?
___________________________________________________________________
TALK ABOUT WINE ONLINE
The wine and food enthusiasts in our interactive online Wine
Lovers' Discussion Group are already talking up this seasonal
topic, and you're welcome to join them. Click this link to read
their comments and, if you like, join in with a comment or a
question.
http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=55560&mid=473657
As usual, I have also posted this article and tasting report on the
Wine Lovers' Discussion Group, where you're always welcome to join
in the conversations about wine.
http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=55673&mid=474822
If you prefer to comment privately, feel free to send me E-mail at
wine(a)wineloverspage.com. I'll respond personally to the extent that
time and volume permit.
___________________________________________________________________
LANGLOIS-CHATEAU 2001 "CHATEAU DE VALMER" VOUVRAY ($16.99)
Clear and very pale, this wine shows a light golden hue in the
glass. Apples and pears, honey and a distinct "woolly" mineral
scent present a classic Vouvray aroma profile. Ripe, rather sweet
pear and honey flavors are held in bounds with firm, steely
acidity; white fruit and pleasant "wool" notes linger with tart,
lemony acidity in a very long finish. U.S. importer: Dreyfus, Ashby
& Co., NYC. (Nov. 11, 2004)
FOOD MATCH: Anticipating the holiday, I paired it with turkey - not
the traditional roast bird, though, but a white-meat scallopine
with a delicate tarragon-Dijon cream.
VALUE: The Loire's relative lack of popularity makes Vouvray a
consistent value: At this mid-teens level, it's competitive with
more sought-after upscale whites at much higher prices.
WHEN TO DRINK: Loire Chenin Blanc in general and Vouvray in
particular is among the most long-lived whites; it should mature
under good cellar conditions for at least a decade.
PRONUNCIATION:
Vouvray = "Voov-ray"
WEB LINK:
Langlois-Chateau offers Web pages in French and English. Here's the
English-language start page:
http://www.langlois-chateau.fr/lamaison.htm
The U.S. importer's has a page on Langlois-Chateau, with links to
Adobe Acrobat documents about its specific wines including Chateau
de Valmer, at this link:
http://www.dreyfusashby.com/langlois.htm
FIND THIS WINE ONLINE:
Look up vendors and prices for Langlois-Chateau on Wine-
Searcher.com.
http://www.wine-searcher.com/find/Langlois/-/-/USD/A?referring_site=WLP
___________________________________________________________________
CHAMPALOU 2002 "LA CUVEE DES FOUDRAUX" VOUVRAY ($15.99)
This wine's transparent pale-gold color is reflected on the nose
and palate in a wine of exceptional clarity and depth: Delicate,
appealing aromas add a distinct floral scent (I say lilac, my wife
says gardenia) over honey and almonds and a distant hint of clean,
damp wool. All the above carries over to the palate: Luscious,
gentle fresh white fruit, soft sweetness held up by a steely core
of lemon-squirt acidity. Beautiful balance, clean and very long.
Although it's an excellent candidate for cellaring, it's hard to
keep hands off now. U.S. importer: Kermit Lynch Wine Merchant,
Berkeley, Calif. (Nov. 8, 2004)
FOOD MATCH: I paired it with a simplified version of the pasta, ham
and vegetable gratin (sort of an upscale macaroni-and-cheese) in
Jacques Pepin's Fast Food My Way. And yes, it would be excellent
with Thanksgiving turkey and the trimmings.
VALUE: As above, this fine Vouvray's mid-teens price comes into
perspective when you compare it with, say, Chardonnays of similar
quality and higher price.
WHEN TO DRINK: As noted, this wine's fresh, luscious fruit and
balance make it a delight for immediate consumption. But those with
the patience, and good cellar conditions, will be rewarded with a
wine of remarkable complexity in a decade or so.
PRONUNCIATION:
Champalou = "Shahm-pah-loo"
WEB LINK:
I wasn't able to find a Website for the winery, but the excellent
British consumer site, TheWineDoctor.com, offers a readable and
informative article about a visit to Champalou:
http://www.thewinedoctor.com/loire/champalou.shtml
FIND THIS WINE ONLINE:
Find the wines of Champalou on Wine-Searcher.com.
http://www.wine-searcher.com/find/Champalou/-/-/USD/A?referring_site=WLP
___________________________________________________________________
BAUMARD 2000 "CUVEE DES DEUX MILLENAIRES" LOGIS DE LA GIRAUDIERE
ANJOU ROUGE DE CEPAGE CABERNET ($14.99)
>From a producer best known for his white wines comes this excellent
red, a Cabernet Franc from Anjou that's already starting to show
the complex blend of herbs and minerals that can make Loire reds so
intriguing. Very dark reddish-purple, it breathes appetizing herbal
and red-cherry scents with a spicy white-pepper overtone. Delicate
red-fruit flavors are fresh and tart, with subtle mineral notes
adding intriguing complexity. Not overly long, but balanced and
appealing. U.S. importer: Ex-Cellars Wine Agencies Inc., Solvang,
Calif. (Nov. 13, 2004)
FOOD MATCH: Again, a good candidate for the Thanksgiving table,
although we enjoyed it with more everyday fare, chunks of quality
bratwurst tossed with pan-roasted new red potatoes and garlic.
VALUE: Like the whites, the lack of mass-market enthusiasm for
Loire reds tends to hold their prices within reason compared to
more sought-after wines of similar quality.
WHEN TO DRINK: It will hold and may even gain complexity with a few
more years of careful cellaring, but it's certainly ready to enjoy.
PRONUNCIATION:
Baumard = "Bo-mar"
Anjoy = "Ahn-zhoo"
WEB LINK:
TheWineDoctor.com comes through again with notes on a visit to
Baumard:
http://www.thewinedoctor.com/loire/baumard.shtml
FIND THIS WINE ONLINE:
Look up vendors and prices for Baumard's Loire wines on Wine-
Searcher.com.
http://www.wine-searcher.com/find/Baumard/-/-/USD/A?referring_site=WLP
___________________________________________________________________
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Wednesday, November 17, 2004
Copyright 2004 by Robin Garr. All rights reserved.
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Greetings,
Enjoyed some ineresting flights at OddFellows, including three
different vintages of Penfolds Konunga Hills Shiraz Cab. 97, 98, and 01.
This week, we're invited to Kris/Eric's. As a "warm up", we're
going to Corner Table for Rhone Wines.
Our host, Scott Pampuch, would appreciate some feed back on
our dining experience. Perhaps you could add a line or two to
your wine notes on the food, ambiance, etc. I can forward same
to Scott next week.
6:30 p.m. at Corner Table.
Corner Table
4257 Nicollet Av S
Minneapolis 612-823-0011
Who:
Bob
Betsy
Lori
Nicolai
Jim/Louise
Ruth?
Find below a copy of the Kris/Eric Bojo Nuvo invite and
an article from the LA Times that recommends Cru Beaujolais
(Morgon, Fleurie, Brouilly, Moulin-a'-Vaent) and Alsatian
Pinot Gris with your Thanksgiving meal.
Cheers,
Jim
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Thu, 11 Nov 2004 10:35:02 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Subject: [EFREEBURG(a)aol.com: Beaujolais Nouveau]
User-Agent: Mutt/1.5.4i
As promised, here's the invite. Thanks to Eric and Kris for
the invite, and for hosting.
----- Forwarded message from EFREEBURG(a)aol.com -----
X-MessageWall-Score: 1 (smtp-relay.enet.umn.edu)
Date: Tue, 09 Nov 2004 23:51:23 -0500
From: EFREEBURG(a)aol.com
To: cfberge(a)earthlink.net,
angela_heffernan_2000(a)yahoo.com, jhegstrom(a)csom.umn.edu,
jellings(a)me.umn.edu, Kris(a)france44.com, KrisIgo(a)aol.com,
Georgeanna(a)earthlink.net, amaza.a.reitmeier(a)medtronic.com,
Cc: dmoskowitz(a)citypages.com, naomirettke(a)hotmail.com,
Subject: Beaujolais Nouveau
X-Mailer: Atlas Mailer 2.0
X-AOL-IP: 65.25.251.114
X-AOL-Language: english
Garagista Beaujolais Nouveau
Celebrate the new harvest at the Igo/Freeburg residence
Thursday November 18th - 7 PM until pretty late
South Minneapolis
4204 10th Ave. South
10th is just two blocks east of Chicago Ave
Please bring a bottle of wine to be opened- French would be appropriate, Beaujolais Nouveau would be perfect. ? Anything will work really. ? Feel free to bring friends. ?
RSVP appreciated but not required.
Simple food will be provided- lots of fresh baguette, really good butter, ham, mustard, hard-boiled eggs, cheese, olives and a bit of chocolate from our dear friend Suzy. ?
The party will be in our wood stove heated garage- dress warmly and wear your beret.
Questions/Directions/RSVP- ?Eric 612-220-6693
We're looking forward to seeing you. ?
----- End forwarded message -----
latimes.comhttp://www.latimes.com/features/food/la-fo-wine17nov17,1,5547635.story?coll…
THANKSGIVING | WINES THAT WORK
Congeniality by the bottle
A tasting finds easygoing wines for the meal's crazy array of flavors.
By Leslie Brenner
Times Staff Writer
November 17, 2004
It's the eternal question: What to drink with Thanksgiving dinner?
Every year, the pundits of wine-and-turkey-matching put forth their picks: Zinfandel, they suggest perkily; after all, it's a native American grape. Or Riesling: A safe bet, since it's generally food friendly and tends to work with sweet and spicy dishes. Or Beaujolais Nouveau . very Thanksgiving-y, since the new vintage is released virtually on the eve of the holiday. Or Pinot Noir . that, conventional wisdom dictates, goes with everything.
But is there a wine writer between Lodi and the Finger Lakes who has actually tasted, in a focused way, a whole slew of different wines with an actual Thanksgiving dinner? Or are they just, well, guessing?
Two weeks ago, our tasting panel sat down to a real, nontheoretical, lavish Thanksgiving meal, prepared by the Times Test Kitchen using the recipes from chefs featured in this issue. Our aim was to sample a wide range of wines and find out what works best with the cacophony of wonderful flavors that is the Thanksgiving plate.
>From the rich turkey to the spiced sweet potato pur�e, from the earthy collard greens with bacon and lentils to the tangy bread salad with dried cranberries, arugula and pecans, the range of flavors, textures, sweetness and acid is all over the map . as it always is this holiday.
The potato gratin layered with wild mushrooms is luxurious; you could drink that with a white Burgundy or a serious red Bordeaux and be very happy. But take a bite of cranberry jelly, and your palate would go haywire as the wine short-circuits.
We left out the appetizers and the dessert from this experiment, figuring that if we could find a table wine (or two or five) that worked with the main plate, we'd be in fat city. But we can say with confidence that Thomas Keller's salmon rillettes and shrimp and avocado bites are an easy match: Champagne. Or an un-oaked Sauvignon Blanc such as Sancerre. Or a lightly oaked California Sauvignon Blanc.
For dessert, a tawny Port would be heavenly with Sherry Yard's multi-tiered pumpkin torte; or skip the wine with it, and have a glass of Bourbon or Scotch or Armagnac afterward.
The ultimate test
To find the ideal Thanksgiving wine, we gathered 27 wines from around the world. They included 13 grape varieties from nine regions and were priced from $9.50 to $27. We set the table with glasses . lots of them . and place settings. Times Test Kitchen Director Donna Deane and her staff cooked up a storm and arranged the Thanksgiving buffet. We filled our plates and sat down. We tasted.
Going into the project, the panel, which included columnists Russ Parsons and David Shaw, restaurant critic S. Irene Virbila, staff writer Corie Brown and assistant editor Laurie Winer, all expressed personal preferences for red wine with Thanksgiving dinner. Yet all of us were amazed at how well some of the white wines worked with the range of flavors on the plate.
We were particularly wowed by Pinot Gris from Alsace (also known as Tokay Pinot Gris).
These wines tended to have enough assertive aromas and flavors to stand up to the rich, salty and sweet food, and enough supple texture to be substantial with the food, smoothing the transitions. And one panelist put it, "Their refreshing acidity clears your palate for every next bite."
A 2001 Domaine Bott-Geyl Pinot Gris Beblenheim, $16, and a 1999 Rolly Gassman Tokay Pinot Gris Rotielbel de Rorschwihr, $22, were just the ticket. They worked so harmoniously with the foods that we guessed that other Alsace Pinot Gris would also be great matches.
A Vouvray from the Loire Valley paired similarly well. On the other hand, a white Rh�ne blend and a blend of Chardonnay and white Rh�ne varieties, both from Paso Robles, fell flat with the flavors on the plate: The wine did nothing for the food, and the food did nothing for the wine.
A white Anjou was delicious on its own, but its delicate aromas and flavors were overwhelmed by the gratin and the Savoy cabbage. A bone-dry Riesling from Germany's Pflaz region was an acceptable match, but its austerity prevented it from wowing anyone as a match with the table's assertive tastes.
When it came to reds, there were a few surprises.
The American Pinot Noirs we tasted . a 2002 Hartford, $22, from the Sonoma Coast and a Witness Tree, $19, from Oregon's Willamette Valley . didn't work at all with the food: The wines were too thick in texture, coating the tongue.
It's possible, we agreed, there might be some American Pinots that would have the appropriate fruit and wouldn't be too heavy for the meal. But if there are, they'd likely be at a price point that most people wouldn't want to approach for a large Thanksgiving party.
Contrary to an oft-stated belief, Zinfandel, with its high alcohol level, was a total disaster with the food. (We sampled two . a 2001 Franus from Brandlin Vineyard in Mount Veeder, $17, and a 2002 Palm Cellars, $22, from Paso Robles.) With the richness of the food, even a few sips of it were a drag on the palate.
We agreed that what we needed was a red that drinks easily, has plenty of fruit, yet isn't super concentrated; it shouldn't fight with the food. It should be fairly young and have a generous bouquet.
This is not the moment to bring out your showpiece wines, for any delicacy will likely get lost in the smorgasbord of flavors.
Our 'aha!' moment
The panel agreed that the most successful and dependable wines for the meal were Beaujolais crus. These are the light reds (from a subregion of southern Burgundy) that are named for the villages . or crus . where their grapes are grown.
Two 2003 Beaujolais crus, a Fleurie and a Morgon, at $18 each, were the stars of the tasting.
They were delicious and drinkable, with pretty cherry and plummy aromas and delicious red fruit flavors that harmonized nicely with all of the flavors on the plate, including the dried cranberries in the bread salad.
They had enough bright acid to stand up to the salad's vinaigrette, as well as to cut through the richness of the turkey and the potato gratin. Also, they were both refreshing and earthy enough to work with the salty bacon in the collard greens and the rich sweetness of the sweet potato pur�e.
We also tasted a $12 wine with a Beaujolais-Villages appellation, a 2003 Tr�nel Fils. While it didn't clash with anything, it didn't have the character to stand up to the plate the way the Beaujolais crus did.
Another category that paired nicely was village wine from the Rh�ne Valley, three wines from Saint-Joseph in particular (a 2001 J.L. Chave and a 2000 Bernard Faurie, both $27, and a 2001 Domaine Richard old-vines Les Nuelles, $18). Though we didn't taste a Gigondas, which we also imagined might work, a terrific $10 non-vintage red table wine from noted Gigondas producer Louis Barruol, labeled "Little James Basket Press," was good, but didn't sing with the table's flavors as did the Saint-Joseph
A dependable $9.50 C�tes du Rh�ne from E. Guigal came off as a little thin with the food.
It came as no surprise that a red from the Loire Valley would get along nicely; these Cabernet Francs are always food-friendly. A 2002 Olga Raffault Chinon "La Poplini�re," $17, had plenty of fruit and a supple texture that was marvelous with just about everything on the plate.
And modern Riojas, with their vibrant fruit and soft tannins, are another good choice . a 2001 Propriedad H. Remondo, $25, was a delicious companion.
A number of us had thought that a couple of wines from Italy's Piedmont region would be felicitous Thanksgiving wines: Dolcetto and Barbera. We were wrong. Although they were terrific on their own, their flavor profile wasn't right with the food; they fell flat.
Since we were so excited by the congeniality of the Beaujolais crus, we planned a second tasting of an assortment . a focused, blind tasting without food . in order to give specific recommendations. (See sidebar.)
It would be wonderful, we thought, to have a bunch of different Beaujolais crus . a Morgon, a Fleurie, a Moulin-�-Vent, a Brouilly . for the Thanksgiving table.
If you want other stories on this topic, search the Archives at latimes.com/archives.
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
As promised, here's the invite. Thanks to Eric and Kris for
the invite, and for hosting.
----- Forwarded message from EFREEBURG(a)aol.com -----
X-MessageWall-Score: 1 (smtp-relay.enet.umn.edu)
Date: Tue, 09 Nov 2004 23:51:23 -0500
From: EFREEBURG(a)aol.com
To: cfberge(a)earthlink.net,
angela_heffernan_2000(a)yahoo.com, jhegstrom(a)csom.umn.edu,
jellings(a)me.umn.edu, Kris(a)france44.com, KrisIgo(a)aol.com,
Georgeanna(a)earthlink.net, amaza.a.reitmeier(a)medtronic.com,
Cc: dmoskowitz(a)citypages.com, naomirettke(a)hotmail.com,
Subject: Beaujolais Nouveau
X-Mailer: Atlas Mailer 2.0
X-AOL-IP: 65.25.251.114
X-AOL-Language: english
Garagista Beaujolais Nouveau
Celebrate the new harvest at the Igo/Freeburg residence
Thursday November 18th - 7 PM until pretty late
South Minneapolis
4204 10th Ave. South
10th is just two blocks east of Chicago Ave
Please bring a bottle of wine to be opened- French would be appropriate, Beaujolais Nouveau would be perfect. ? Anything will work really. ? Feel free to bring friends. ?
RSVP appreciated but not required.
Simple food will be provided- lots of fresh baguette, really good butter, ham, mustard, hard-boiled eggs, cheese, olives and a bit of chocolate from our dear friend Suzy. ?
The party will be in our wood stove heated garage- dress warmly and wear your beret.
Questions/Directions/RSVP- ?Eric 612-220-6693
We're looking forward to seeing you. ?
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Mostly an update:
Also, a list of "ringers", CA Syrah's, from the San Fran Chronicle.
Next week, we're invited back to Garagista Beaujoulais Nouveau
at Kris/Eric's. 4204 S. 10th St., Mpls. I'll forward the
announcement to the list. Typically, we meet for dinner
first, and then slide over to the garage.
C,
J
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
Date: Tue, 9 Nov 2004 15:54:49 -0600
To: wine(a)thebarn.com
Subject: Australian wines at Oddfellows
Greetings,
Had some very interesting wines at JP's.
The 3 whites covered a lot of ground.
First flight of reds featured one New World and Three Old World.
Final flight had 3 NW and 1 OW.
This week, Bob's brother Dave's in town. What do you do w/
two Kyllingstads? Why you go to Oddfellows.
Style du jour is "Australia". Reds, whites and ringers...
Sparklings, desserts, etc.
Oddfellows / Boom
612-378-3188
401 E Hennepin
Minneapolis, MN 55414
Who's coming?
Bob
Dave K
Betsy
Bill
Nicolai
Jim/Louise
According to the wine enthusiast, bigger reds from OZ need about 7 years in the bottle.
Their 2004 vintage chart shows the '97 Hunter's to be peaking w/ even the 1989's still
drinking well, although there are some lesser years in the mix that have fallen flat.
Barossa and Coonwara are a bit more age-worthy. Latest peak Barossa is 1994. Latest
Coonwara is 1986, although the 1997's are drinkable.
Check it out for yourself at winemag.com.
Cheers,
Jim
The Chronicle's Wine Selections: South Central Coast Syrah
-
Thursday, November 11, 2004
CHART:
Here are the panel picks from the 46 South Central Coast Syrahs from 2000, 2001 and 2002 tasted for today.
2001 Anapamu Cellars Paso Robles Syrah
Price: $20
Body: Full
Dryness: Dry
Comments: Nose of roasted meat, spice, leather and lots of oak; blackberry, raspberry, plum, caramel, chocolate and earth flavors; rather simple, with a soft, supple texture.
2001 Austin Hope Paso Robles Syrah
Price: $37
Body: Full
Dryness: Dry-semidry
Comments: Raspberry, blackberry, soy sauce, mesquite, herb, nutmeg, straw, earth and black pepper aromas and flavors; a little barnyard and tons of toasty oak; Limited production.
2001 Baileyana Edna Valley Syrah
Price: $18
Body: Medium-full
Dryness: Dry
Comments: Raspberry, savory herb, smoke, pencil shavings and oak aromas with hint of meatiness; flavors of berry, vanilla and thyme; soft, supple texture; full and ripe; nicely balanced.
2001 Beckmen Vineyards Santa Ynez Valley Syrah
Price: $25
Body: Medium-full
Dryness: Dry-semidry
Comments: Very good and a panel favorite. Nose of black fruit, raspberries in Tupperware, spice and hint of barnyard; vanilla-oak inlays; jammy fruit, black pepper, coating tannin; rich, lush and long.
2001 Bedford Thompson Santa Barbara County Syrah
Price: $25
Body: Full
Dryness: Dry
Comments: Very good and a panel favorite. A brawny style with black fruit, chocolate mint, roasted meat, bacon fat and sweet smoke; chewy and tart; gripping tannins; extracted, long and intense.
2002 Clos LaChance Central Coast Syrah
Price: $18
Body: Medium-full
Dryness: Dry-semidry
Comments: Very good and a panel favorite. Black cherry, raspberry, plum, herbes de Provence, black pepper, vanilla, tar and chocolate hints on nose and palate; chewy tannins; tart, focused finish.
2002 Concannon Selected Vineyards Central Coast Syrah
Price: $12
Body: Medium-full
Dryness: Dry
Comments: Bright ripe stone fruit nose -- plum and apricot with red cherry, oak and meaty aromas; deep berry, plum and black pepper on the palate; finishes with crisp acidity.
2001 Curtis Vogelzang Vnyd Santa Barbara County Syrah
Price: $18
Body: Full
Dryness: Dry-semidry
Comments: Aromas of violet, sweet baked berry, plum, blackberry, caramel and earth; dense raspberry, black fruit and coffee flavors with oaky notes; firm tannins, a little heat on the finish.
2002 Eberle Lonesome Oak Vnyd Paso Robles Syrah
Price: $16
Body: Full
Dryness: Dry-semidry
Comments: Shy nose of ripe berry, raisin, bacon and baking spice; blackberry, blueberry and chocolate flavors; coating tannins, high alcohol; needs time to integrate.
2002 IO Ryan Road Vnyd San Luis Obispo County Syrah
Price: $35
Body: Full
Dryness: Dry
Comments: Very good and a panel favorite. A powerhouse wine with aromas and flavors of blackberry, raspberry, spice and vanilla; great texture; rich and intense with a balanced, earthy finish.
2002 Jan Kris Paso Robles Syrah
Price: $10
Body: Medium-full
Dryness: Dry
Comments: Ripe, fleshy nose of blueberry, apricot skin, citrus, strawberry jam and clove; bright raspberry, black fruit and orange zest flavors; simple but balanced.
2002 Lin Court Santa Barbara County Syrah
Price: $20
Body: Medium-full
Dryness: Dry
Comments: Earthy, meaty aromas with ripe raspberry; flavors of boysenberry, plum, licorice, smoked meat and coffee; balanced alcohol and acidity; soft berry finish with root beer notes.
2002 Rideau Vineyard Santa Ynez Valley Syrah
Price: $38
Body: Full
Dryness: Dry-semidry
Comments: Very good. Restrained cherry, leather, spice and oak nose with flavors of citrus, blueberry and vanilla; nice acidity, velvety texture. Limited production, winery only.
2002 Robert Hall Paso Robles Syrah
Price: $18
Body: Full
Dryness: Dry-semidry
Comments: Dill and barnyard aromas with meat and berries; fruit bomb on the palate -- rich, earthy berry, blueberry and blackberry jam; lush, long and concentrated.
2002 Rosenblum Cellars Fess Parker Vnyd Santa Barbara County Syrah
Price: $24
Body: Full
Dryness: Dry
Comments: Smoky, air-cured meat aromas carry to the palate; blueberry, raspberry, leather, spice and black pepper aromas and flavors; lush, mouth- filling tannins; a ripe fruit bomb.
2001 Talomas Basket Press Reserve Central Coast Syrah
Price: $50
Body: Full
Dryness: Semidry
Comments: Bacon fat, meaty, earthy nose with some cigar box and coffee grounds; sweet raspberry, vanilla, smoke and heavy oak flavors; a lush, supple fruit bomb. Low production.
2001 Zaca Mesa Santa Ynez Valley Syrah
Price: $20
Body: Full
Dryness: Dry
Comments: Nose of blueberry, raspberry, plum and dried meat; similar flavors plus chocolate, caramel and mint with tar and a little dill; lots of ripeness and oak; earthy finish..
Panelists: Jeff Anderson; wine buyer, The House Restaurant, San Francisco; Rick Jones, wine consultant, Fairfax; Chaylee Priete, wine director, Greens Restaurant, San Francisco; Oscar Val Verde, wine consultant, San Francisco. Wines listed are generally available but may not be in all stores. Start with local wine merchants, but also try larger stores and wineries.
Page F - 3
URL: http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2004/11/11/WIG859OLD81.DTL
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Greetings,
Had some very interesting wines at JP's.
The 3 whites covered a lot of ground.
First flight of reds featured one New World and Three Old World.
Final flight had 3 NW and 1 OW.
This week, Bob's brother Dave's in town. What do you do w/
two Kyllingstads? Why you go to Oddfellows.
Style du jour is "Australia". Reds, whites and ringers...
Sparklings, desserts, etc.
Oddfellows / Boom
612-378-3188
401 E Hennepin
Minneapolis, MN 55414
Who's coming?
Bob
Dave K
Lori
Betsy
Bill (?)
Jim/Louise
Nicolai
According to the wine enthusiast, bigger reds from OZ need about 7 years in the bottle.
Their 2004 vintage chart shows the '97 Hunter's to be peaking w/ even the 1989's still
drinking well, although there are some lesser years in the mix that have fallen flat.
Barossa and Coonwara are a bit more age-worthy. Latest peak Barossa is 1994. Latest
Coonwara is 1986, although the 1997's are drinkable.
Check it out for yourself at winemag.com.
Cheers,
Jim
Harvest Reviews:
2000
http://www.winespectator.com/Wine/Spectator/Feature/Harvest/2000/australia.…
Australian Vintners Hit with Hard Rains, High Heat and Small Crops
Among the regions that fared best, Hunter Valley made strong Shirazes,
while Margaret River did well with Cabernet
By Jeremy Oliver
1999
http://www.winespectator.com/Wine/Spectator/DailyArchive/19990608.news180
The 1999 harvest quality is
generally good to very good, with Coonawarra emerging as the
most promising region -- particularly for Cabernet Sauvignon,
Shiraz and Sauvignon Blanc.
1997 (S. Hemisphere)
http://www.winespectator.com/Wine/Spectator/Archives/19970831/83197n6.html
AUSTRALIA
For Australia, 1997 was a vintage of three parts, says prominent
winemaking consultant Gary Baldwin. A cool spring led to an early
summer and reduced potential crop yield. Then the middle of the season
became extremely hot. Once the vines recovered, a long, perfect,
late Indian summer ultimately helped to fully ripen small crops of
high-quality grapes in the southern regions.
Finally, a primer on Aussie wines.
http://www.winespectator.com/Wine/Spectator/Faqs/AustraliaFAQ.html
The Wines of Australia
By Harvey Steiman, Wine Spectator Editor at Large
Australia made its reputation with American wine drinkers
on a raft of good-value wines, especially Chardonnay that
cost less than $10. Every year, however, a larger number of
small-production, hand-crafted, highly individual wines are
reaching our shores from across the Pacific. Many of these
wines cost $20 to $30 and more. Many of them are gems waiting
to be discovered.
Two factors have contributed to the eye-opening percentage of
good values from Australia. One is that the Australian dollar
is in even worse shape than the U.S. dollar. The other is that
the wine industry there has worked hard to satisfy a market of
Aussies who like to drink wine and prefer to spend as little
as possible on it.
The past decade has seen an explosion of interest in Australia
for wines that Americans like, too: Chardonnay and Cabernet
Sauvignon. These two types, plus Australia's red wine specialty,
Shiraz, make up the bulk of Down Under exports to the United
States. Riesling is big in Australia itself, where it has long
been the quaffing white wine of choice, but few brands bother
to export the stuff in this direction.
Australia, like America, labels its best wines with varietal
names. The rules are similar, in that varietal wines are made
entirely or mostly from the single grape variety named on the
front label. Often more than one variety is named, by order of
amount: Shiraz-Cabernet has more Shiraz in it and Cabernet-Shiraz
has more Cabernet.
As anywhere else, the narrower and more prestigious the
geographical appellation, the higher the price of the wine. As
a result, most value-oriented wines carry broad appellations
such as "South Eastern Australia," which
encompasses a region nearly 600 miles wide, or simply "Australia."
Australian vineyards tend to produce grapes with prominent fruit
flavors that bring a certain charm even to lesser wines. Aussie
winemakers are also brilliant at blending wines from various
regions and giving them judicious cellar treatments to achieve
a consistent style. Chardonnays such as Lindemans Bin 65 and
Yalumba Oxford Landing are perennial Best Buys in Wine Spectator
precisely for these reasons.
The best Chardonnays, such as Rosemount Roxburgh and Petaluma,
can hold their own against the best from Burgundy and California.
Other than Chardonnay, Sémillon is the white variety Aussies
prize most, for the herbal, tobacco and lanolin flavors
that sneak in around the fruit. At lower prices, however, we
recommend their Sémillon blended either with Sauvignon Blanc or
Chardonnay. The few Rieslings that make it across the Pacific
are worth trying, too.
Return to Wine Basics
The Wines of Australia
By Harvey Steiman, Wine Spectator Editor at Large
Australia made its reputation with American wine drinkers
on a raft of good-value wines, especially Chardonnay that
cost less than $10. Every year, however, a larger number of
small-production, hand-crafted, highly individual wines are
reaching our shores from across the Pacific. Many of these
wines cost $20 to $30 and more. Many of them are gems waiting
to be discovered.
Two factors have contributed to the eye-opening percentage of
good values from Australia. One is that the Australian dollar
is in even worse shape than the U.S. dollar. The other is that
the wine industry there has worked hard to satisfy a market of
Aussies who like to drink wine and prefer to spend as little
as possible on it.
The past decade has seen an explosion of interest in Australia
for wines that Americans like, too: Chardonnay and Cabernet
Sauvignon. These two types, plus Australia's red wine specialty,
Shiraz, make up the bulk of Down Under exports to the United
States. Riesling is big in Australia itself, where it has long
been the quaffing white wine of choice, but few brands bother
to export the stuff in this direction.
Australia, like America, labels its best wines with varietal
names. The rules are similar, in that varietal wines are made
entirely or mostly from the single grape variety named on the
front label. Often more than one variety is named, by order of
amount: Shiraz-Cabernet has more Shiraz in it and Cabernet-Shiraz
has more Cabernet.
As anywhere else, the narrower and more prestigious the
geographical appellation, the higher the price of the wine. As
a result, most value-oriented wines carry broad appellations
such as "South Eastern Australia," which encompasses a region
nearly 600 miles wide, or simply "Australia."
Australian vineyards tend to produce grapes with prominent fruit
flavors that bring a certain charm even to lesser wines. Aussie
winemakers are also brilliant at blending wines from various
regions and giving them judicious cellar treatments to achieve
a consistent style. Chardonnays such as Lindemans Bin 65 and
Yalumba Oxford Landing are perennial Best Buys in Wine Spectator
precisely for these reasons.
The best Chardonnays, such as Rosemount Roxburgh and Petaluma,
can hold their own against the best from Burgundy and California.
Other than Chardonnay, Sémillon is the white variety Aussies
prize most, for the herbal, tobacco and lanolin flavors
that sneak in around the fruit. At lower prices, however, we
recommend their Sémillon blended either with Sauvignon Blanc or
Chardonnay. The few Rieslings that make it across the Pacific
are worth trying, too.
Among the reds, top honors go to Shiraz, which is the
Australian term for Syrah, the prime grape variety of the
northern Rhône. Down Under versions tend to emphasize rich,
mouth-filling fruit flavors in chewy, often sumptuous textures
and structures. Penfolds Grange is justly world famous, and
was chosen as Wine Spectator 1995 Wine of the Year. The list
of other worthy Shirazes seems to double every year.
The best red wine values are often Cabernet-Shiraz blends, which
tend to cost less than either varietal sold separately. Aussie
Shirazes in the under-$10 range tend to spill over with delicious
fruit. The Cabernets edge toward supple drinkability as well. The
blends, though less distinctive, are usually sturdy wines that
should be drunk young.
Finally, don't miss the dessert wines. Australia makes some of
the best in the world, including tawny Ports that match up very
well with Portuguese bottlings at several times their prices.
And the fortified Muscats may not be fashionable, but they
are delicious.
--Excerpted from Wine Spectator Magazine's Guide to Great
Wine Values
Still hammering away on the new mail server.
Brordeaux style wines from anywhere at JP's tonight.
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Thu, 4 Nov 2004 10:55:19 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Cc: cattelan(a)digitalelves.com
Subject: Test, Brdx at JP's
User-Agent: Mutt/1.5.4i
Sorry if this arrives twice. The barn moved last night,
and I'm not sure if everything is back up and running.
Greetings,
Had some very good wine, white and red, and terrific food
at Muffuletta last night. Setting enabled the excellent discussion.
Next week, it's Bordeaux Blends from anywhere at JP's American Bistro.
Warren's suggestion is that we try to contrast Old vs New World Styles.
Sounds good to me. 6:30 on Thursday.
Has anyone called Bob?
DId anyone (usually/often Bob) make the reservation?
Warren/Ruth
Bob
Lori
Betsy
Nicolai
Jim
???
Fredd
Bill S
Russ
Annette(s)
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Some interesting discussion from our friends in the (other) Windy City.
c,
j
----- Forwarded message from Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET> -----
Date: Thu, 4 Nov 2004 12:40:22 -0600
Reply-To: Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET>
From: Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET>
Subject: Re: Yeast in secondary
To: CBS-HB(a)LISTSERV.UIC.EDU
In-Reply-To: <20041104182554.68302.qmail(a)web60406.mail.yahoo.com>
Precedence: list
If you transfer it you will may never hit your desired attenuation. You
can leave the amount of yeast commonly found during the secondary
fermentation of most Belgian beers (or others with high starting
gravities) for months. Autolysis occurs when yeast no longer have any
fermentable sugars on which to feed. That doesn't sound like your
situation. Transfer/bottle when the gravity dictates it will ferment no
further. Overall, transfer beer as little as possible. Oxidization is
probably a bigger concern than autolysis.
~jcs
Paul Zelenski wrote:
>How long can you leave a beer in a "secondary" if
>there is yeast at the bottom?
>I brewed a Saison, which I left in primary for about 2
>weeks, then I transferred it to a secondary. Since the
>Saison yeast is slow to attenuate, I didn't find it
>surprising that it continued to ferment. It has been
>in the "secondary" now for about 5 weeks, but it still
>has signs of active fermentation (small bubbles rising
>and airlock bubbles every 10-20 seconds). I am worried
>that if I leave it longer I will get off flavors form
>the autolysis of the yeast sediment at the bottom. Is
>this a valid worry? Should I transfer it again?
>
>Thanks,
>Paul Z
>
>__________________________________________________
>Do You Yahoo!?
>Tired of spam? Yahoo! Mail has the best spam protection around
>http://mail.yahoo.com
>
>
>
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
