Vi ranci - Vino rancio - ¿Rancid wine?
Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de Paco HigónWhat a estrange wine... at least if you use current analysis parameters.. it seems a peculiar “generoso”..... it’s attractive, very dry, fresh, the alcohol is obvious but nicely fitting in the puzzle.... I suppose that this “nice rarity” reflects the traditional idea of “vins rancis” “vinos rancios” or ¿¿“rancid wines”??... Have you ever tried one of his wines...??
Re: Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de Paco HigónYes, they’re typical of a few appellations of S France, no? Vacqueyras, Beaumes de Venise, also around Collioure, I think.
Re: Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de suikoHi,
I am not sure that Vacqueyras or Beaumes de Venises are aiming for a rancio-Style. But It is true about collioure, and more precisely about Banyuls.
I would define rancio as an oxydative style. A tecnic used by italians (Vin Santo) But not all of them, it also used by some producers in Tokaji (which separate classic producers from the moderns ones) .
And rutherglen muscat from autralia can be unbelievable.
The main trouble being the excess amount of volatile acidity.
But surely, Madeira must be included in this category, the heating process is not unsimilar to the one used in Banyuls.
Thanks
J-Lo
Re: Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de J-LoErmm, I’m not that sure about Tokaji nor Madeira wines as in both wines supposedly there is not an “oxidative” aging…. The firs ones , as far as I know, are produced in a similar way than Porto wines, and the second ones are the result of botrytized grapes.. But it’s obviously true about the excellent wines from Banyuls….
Re: Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de Paco HigónHi,
The oxydative style in tokaji, has been quite a debate a while ago. As an example, if you taste traditional producer such as The Royal tokai wines Company you will noticed the obvious oxydative style(obvious signs of evolution even in young wines), on the contrary oremus has a more reductive style (fruit-driven style).
And about madeira, I still beleive that the ";Estufagem"; process also known as maderization, produce oxydative style - don’t you think so?
j-lo
Re: Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de J-LoI don’t really know... Maybe you are right and the “estufagem” is the most essential aspect in the elaboration of Madeira.... however if somebody ask me about this I would probably stress “fortification” as the main part of this winemaking process... As we say in Spain.... what was the first..... the egg or the hen??? ;-))) Who knows!
Cheers
Re: Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de J-LoI’m not trying to flame anyone with my first post, but maderization and oxidation are slightly different.
Maderization occurs through slow oxidation and more importantly at high temperatures.
Oxidation can happen at any temperature.
The difference in taste is that maderized wine will often have a baked or burnt/caramel flavor while oxidized wine ranges from flat (i.e. subdued fruit character), to nutty (Amontillado sherry) to dried out.
-andrew
Re: Vi ranci - Vino rancio - ¿Rancid wine?
Ver mensaje de andrew_holodHi,
So a maderized wine has gone through a precise process of oxidation (cooked), when oxidation could be taken as a general term.
thanks
J-Lo