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by Fred McMillin What's Extract?Prologue
...Bogle Winemaker Chris Smith The Rest of the Story OK. EXTRACT must be good since it indicates more flavors, but what is it? To get the answer:
It's off to lab we go. We weigh out 100 grams of wine, evaporate it to dryness, and weigh the residue. Let's say it's 1.1 grams. Presto. The EXTRACT is 1.1%. Prof. Marian Baldy describes it this way. EXTRACT is the components of wine that remain after evaporation, which removes water, alcohol, etc. The components of EXTRACT contribute to a wine's body (it's thickness or viscosity). There are more details, but we'll leave them for another day. Today's High-Extract Wine
Chris Smith was talking about this Zinfandel. Alcohol—A very substantial 13.7% Contact—Kristen Alling's office can steer you to the right party. (916) 744-1139, FX (916) 744-1187 Rating—HIGHLY RECOMMENDED in its price range Price—$9 Postscript Detective Work—EXTRACT is also used by regulatory bodies to detect adulteration of wine. Abnormally low EXTRACT raises the suspicion that water may have been added. Abnormally high EXTRACT can be caused by addition of illegal flavor agents. Note: For more about Bogle, see the June 24,1998 WineDay titled "Banned in France".
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WineDay Annex
More articles by ![]() Welcome to WineDay, the electronic Gourmet Guide's daily update. Monday through Thursday, WineDay presents a wine profile. Then on Fridays we present the Winery of the Week to take you through the weekend.
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