Comments for BKWine Magazine

Comment on The five things you need to know about combining food and wine by Bloggtips | VinoFino

Bloggtips | VinoFino — Fri, 24 May 2013 14:35:28 +0000

[...] sist så har BKWine ett mycket bra blogginlägg (på engelska) kring hur man kombinerar vin och mat på bästa sätt. Sunt förnuft räcker långt i detta sammanhang och här förklaras det varför! [...]

Comment on The five things you need to know about combining food and wine by Per Karlsson

Per Karlsson — Thu, 23 May 2013 17:55:15 +0000

Interesting comment that points to a good use of wines with a bit residual sugar. Agree that it can sometimes work well.

Comment on The five things you need to know about combining food and wine by Malgo

Malgo — Thu, 23 May 2013 17:49:38 +0000

When it comes to Asian food, I find that riesling almost always work (with a little residual sugar for the spicier stuff). With many Chinese and Vietnamese dishes that are less spicy, I think grüner veltliner is often a good choice.

Comment on Alsace – dry or sweet? by Bernd Koppenhöfer

Bernd Koppenhöfer — Mon, 13 May 2013 09:28:21 +0000

Dear Britt,
dry – semi dry – semi sweet – sweet: of course this is important to know. For years already, we indicate this information on our bottles using a scale system.
This topic however is not only concerning wines from Alsace, it is concerning all wine regions producing many different wines.
The consumer buying wines from super market shelfs might certainly find such dry/sweet information useful, but I doubt that these people are reading your article. Wine lovers buy their wines from wine shops or from the producer directly where they will receive much more information than just alcohol and sugar level.
A label will not help you for those special cases of wines with some 5 to 8 grams of sugar but with an excellent acidity and strong mineral structure: you will have to taste these wines and decide whether you like them or not.
I’m much more concerned about sulfite levels and the numerous chemicals being used in the vineyard and during fermentation: they may cause serious problems to sensitive consumers.
My advice: buy your wine and food from a reliable source, get more interested in the products you buy and don’t just buy a nice label or a good price. This will give you so much more pleasure!
Cheers
Bernd Koppenhöfer – Domaine Jean-Paul Schmitt, Alsace

Comment on Using native yeast or selected yeast at Quevedo Wines in the Douro by Oscar Quevedo

Oscar Quevedo — Wed, 08 May 2013 09:55:27 +0000

Dear Johan,

Sorry for my very late reply. Actually, as you and Mika say, we probably have the same yeast for both Port and Douro fermentation. We don’t really know about that, unless we make a yeast cultivation analysis, which we never did.

However, there is something that may say the contrary. Every year, the first fermentations take always longer to start. This is probably because there is not enough number of yeast from previous fermentations (which the last was in the year before if this is the first fermentation) and it takes longer for the native yeast that comes with the grapes to dominate the environment. After the third or fourth fermentation in the same tank, everything goes quicker.

Comment on Freedom to the vines? Should planting rights be abolished? by Let’s talk business: Why Planting Rights is a bad idea | BKWine Magazine

Let’s talk business: Why Planting Rights is a bad idea | BKWine Magazine — Wed, 08 May 2013 08:46:49 +0000

[...] Freedom to the vines? Should planting rights be abolished? [...]

Comment on Using native yeast or selected yeast at Quevedo Wines in the Douro by Johan Zälle

Johan Zälle — Fri, 03 May 2013 12:23:36 +0000

Hallo Oscar!

Thank you for the text. We are a very small vinery. We pick the grapes ourself in Tuscany 10 000 kg. Bring them to Sweden and make the hole work here. But we allays put “cultured” yeast after two days. Just to be sure that the fermentation starts. How can you be sure that your “natural” yeast is there and will start the process in time. How can you control the level of yeast.

Johan “Wine Maker” Zälle

Comment on Using native yeast or selected yeast at Quevedo Wines in the Douro by Bra artikel om naturlig jäst vs industriell : Terra del Vino

Bra artikel om naturlig jäst vs industriell : Terra del Vino — Fri, 03 May 2013 11:55:24 +0000

[...] Hos BkWine kan du idag läsa lite om hur jäst och jäsning. Oscar Quevedo, vinmakare från Douro-området i Portugal förklarar… Läs artikeln här → [...]

Comment on Using native yeast or selected yeast at Quevedo Wines in the Douro by Mika

Mika — Fri, 03 May 2013 10:51:28 +0000

It is hard to believe that you can keep the yeast separate. In real life you probably use same yeast in both port and still wines. However, you don’t have to add yeast to port because there is already yeast around from still wine making. In addition port ferments only short time so nothing cannot go wrong during those couple days before fortification which kills the yeast anyway.

Comment on Our organic favourites, a selection of good wines by Per Karlsson

Per Karlsson — Wed, 01 May 2013 17:22:14 +0000

Forget? Not really. The article is about organic wines available at Systembolaget. And unfortunately we haven’t had an opportunity to taste your wines, so we know nothing about them.