by Fred McMillin
...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
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.
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