A Question of Eis

Reader Dag from Norway (Oslo rep-re-sents!) poses a question about Eiswein:

"May I raise a question after a discussion we had in Luxembourg recently, about icewein.

Must be picked at minus 7 degrees and pressed while still frozen.

But, I was once told that there is also something else happening to the wine stock at minus 7. That some “elements” are withdrawn from the grape during this freezing process, which also contributes to the divine taste of eiswein. Therefore, real eiswein should/must be made this way ??

Have you heard about this process and which elements are withdrawn ??

Hope you have the answer.

Eager to hear from you.

Best regards from an eiswein lover in Norway."

Well, Dag.  Allow me to first refer you to a fun article I wrote a few years ago called, "Ripeness or Ruin."  It is my understanding that the divine taste of Eiswein is derived from the fact that the extract is devoid of most, if not all, water (since it's frozen).  Thus the extract is fruit-essence goodness (sugars, -ols, etc.), which apparently ferments slower than typical must.  Perhaps the combo of less/no water and slower fermentation adds to the otherworldly flavor of Eiswein.

Any Eis-experts out there care to chime in?

Comments

[raivo pommer-www.google.ee]

raivo pommer-www.google.ee
raimo1@hot.ee

SLOW- MOTION

Federal regulators on Friday will privately begin telling the 19 largest US financial institutions how well they performed in stress
tests to assess their soundness.

Regulators trying to stabilize the financial system also will release the test methodology they used, which could provide clues about which banks may be in trouble - but also could could unwittingly roil the industry.

The results of the stress tests won't be publicly released until May 4.

The slow-motion rollout is intended to blunt market reaction to the news of which banks are healthy, which ones could fail if the recession worsens and which need more money to survive.

News reports, including a confidential outline of the tests first reported by The Associated Press this week, have led analysts to start handicapping which banks could fail. The speculation will intensify with Friday's release of the test methodology.

``I'm worried about the overreaction - people selling every bank short and pulling out all their deposits and hiding their money in the mattress,'' said Scott Talbott, a lobbyist with the Financial Services Roundtable, which represents the biggest financial firms.

Regulators are striving to release enough information about the stress tests to inspire confidence. But they don't want to give analysts so much detail that they can run their own tests on the banks before the official release of results.

[Sara Pall]

Ripeness or Ruin
IS really a cool infect a fun article you are right and i did not know about the withdrawal elements and i think there are none of that...actually there is something else that compliment the taste and these rules and standards are for the quality in think actually i am a student and recently completed my a+ exams that went awesome and now a days i am free so i just check different blogs and read the information over there because this is the best thing ever....