Taking the world one wine at a time.
Now we’re getting nerdy!!! “Brix” is the term used to designate the percentage of sugar in grapes before fermentation. If you divide a Brix number by 2 and add 1, you will be given roughly half that amount in alcohol. Therefore, grapes harvested at 24° Brix will be converted by yeast to 13% alcohol, more or less, depending on the type of yeast used. Congratulations! You are now one step closer to understanding wine tech-sheets!
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Grape 100% Tempranillo [TEM-pruh-NEE-yo] Facts This is another bottle from Spanish Wine God Jorge Ordonez. See yesterday’s review on Can Blau for a little more about him… The Tempranillo grape is native to Spain and is arguably one of the most “noble” of all Spanish varietals. The grapes going into the Volver are harvested from a small 72 acre vineyard that were planted in 1967. The wine is fermented in its barrel,…
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