I have read the various comments on
TAG but in
essence, Bordeaux has better wine growing terroir, grape varieties
more
conducive to making what the world perceives as fine wine and much, much
more money, which mean it can buy better equipment, be more selective etc.,
so inevitably it will mainly make better wine. Obviously there is some good
Gaillac and much poor Bordeaux. In the interests of science, I will do some
taste tests between the best Gaillacs I can buy here[England] and equivalently priced
Bordeauxs and let you know what conclusions I can draw.
I suspect your doctor's preference for St Emilion over Gaillac may owe more
to tannins than acidity. Based on my entirely unscientific observation, it
seems that highly tannic wines exacerbate arthritic conditions. Now the
indigenous grape varietals of the Tarn (Braucol, Duras and Syras) all have
thick skins, mean wines made from them are more tannic (when young). St
Emilion is made principally from Merlot, which it thinner skinned and thus
produces less tannic wines. This could be tested by drinking some red
Burgundy, which is made form Pinot Noir, a very thin skinned, but quite
acidic grape and seeing the effects.
Incidentally, what was the relevance to your recent reference to the 2009 Ausone?
Christiaan
Val says
The Ausone was picked simply because it was the first expensive wine that came up on google and it was bottles of 2009 St. Emilion which were stolen at Montauban , nothing scientific about it.
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