What would have been a liberal estimate of the possible alcohol ABA or %? How much sugar would have been in it/L?

Even wine for Kings?

  • UnderpantsWeevil@lemmy.worldEnglish
    181·
    6 days ago

    Clay vessels, being porous, would alter the flavour and would harbour yeasties and other microorganisms.

    There’s a winery in Sonoma called the “Jacuzzi Family Vineyards” (yes, that Jacuzzi) that does fermenting in amphora jars for their Clarum. It is just about my favorite wine. Very light and minerally, perfect for a hot day. At $50/btl, its not cheap. But I like to set aside a bottle or two for special events.

    If ancient wine is anything like that, they’ve got nothing to complain about.

    • lagoon8622@sh.itjust.worksEnglish
      1·
      5 days ago

      Congratulations, you just sold two bottles of wine. Do I need to use a referral code?

      Jokes aside this looks amazing. One of the best wines I’ve ever tasted is called TALEiA, by Castell d’Encus out of Spain. It is exactly as you describe — refreshing, light, with a mineral note because they age it part of the time in these ancient granite basins. It has a trembling newness with a brave young heart underneath, simply magical.

      https://www.decantalo.com/lu/en/taleia.html

      • UnderpantsWeevil@lemmy.worldEnglish
        2·
        5 days ago

        Congratulations, you just sold two bottles of wine. Do I need to use a referral code?

        Damn. Should have considered negotiating that in advance.

        One of the best wines I’ve ever tasted is called TALEiA, by Castell d’Encus out of Spain.

        Turnabout is fair play. I suppose I should order a bottle or two myself.