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From: cmpbsdb@gitpyr.UUCP (Don Barry)
Newsgroups: net.wines
Subject: California Delusions..   :-)
Message-ID: <1204@gitpyr.UUCP>
Date: Sat, 21-Dec-85 00:03:07 EST
Article-I.D.: gitpyr.1204
Posted: Sat Dec 21 00:03:07 1985
Date-Received: Fri, 10-Jan-86 06:19:38 EST
Organization: Georgia Institute of Technology
Lines: 32

Why these delusions with California wines?  The simple matter is that 
California is too fertile, too wet, and too hot to produce wines of
complexity and character.  The result of loamy soil and a greenhouse
climate is similar to that of Italian produce - heavy, bulky, bulging,
and bulbous.  

Everyone knows that for the poised distinction and classical elegance
of a great wine, the roots must painfully search through 20 feet or more
of chalky and gravelly soil to find their nourishment.  And in the process,
a bond with nature is formed as the grapes receive an infusion and distillation
of the land.  California wines taste of Bacchus - baked grape pie.  

Somewhat drier conditions stunt the grapes and concentrate the soil essence
in the fruit, and natural (*not* cold fermentation, as in California wines)
produces a delightful, living beverage.  A well fermented wine emerges from
the bottle as a sprite - a little granite, a pinch of tannin, and little else.
Soon the acid rushes forth and unites with the tannin and earthy essences 
for a minuet, and then poise comes to the floor - the wine matures, and then
slowly senesces.  A cold vatted wine emerges as tasty Kool-aid, never to
grow past adolescence.

Put away your Sonomas, your Cabernets and (harumph) Burgundys.  Lay down
a few cases of '81 Palmer, or your favorite year of La Tache or Lafite.  and
wait.......just wait.....


-- 

Don Barry (Chemistry Dept)          CSnet: cmpbsdb%gitpyr.GTNET@gatech.CSNET
Georgia Institute of Technology    BITNET: CMPBSDB @ GITVM1
Atlanta, GA 30332      ARPA: cmpbsdb%gitpyr.GTNET%gatech.CSNET@csnet-relay.ARPA 
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