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By autumn, Krug's base wines are created.
He fills in any flavor blanks (Grande Cuvée NV is essentially an oenological jigsaw puzzle), by blending the base wines from that year with some 150 wines from ten different vintages.
Still, Royal remembers its base: Wines for grandma bearing its Kedem label, made in Marlboro, N.Y., in the Hudson Valley, remain sweet, heavy, creamy -- technically, beautifully made -- and priced from yesteryear.
Fizz: 1998 Alfred Gratien Millésime Champagne (£34.95, 12%, Berry Brothers, 0870 900 4300) Alfred Gratien is one of the few houses that uses wood to ferment its base wines in Champagne.
Fig. 7 PCA (a) and OPLS-DA (b) score plots derived from 1H NMR spectra of healthy and botrytized (B20 and B40) base wines from 2009, indicating metabolic differences among the wines.
Figure 7 presents PCA (A) and OPLS-DA (B) score plots of healthy and botrytized base wines indicating the correct classification of healthy wines and wines infected by Botrytis cinerea (20 and 40% of infection).
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Hong et al. [54] studied the metabolic effect of Botrytis infection in Champagne base wine using a 1H NMR-based metabolomic approach.
The base wine used for carbonation, like the base wine for fermented sparkling wines, must be well balanced, with no single varietal flavour predominating.
These grapes are kneaded into a paste and then soaked in the base wine or must.
Grapes without any botrytis are harvested and made into a base wine.
Several wines are usually blended to secure a base wine of the proper composition and flavour balance.
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