"JEP" > wrote in message
om...
> "Tom S" > wrote in message news:<W72mb.3552>
> >
> >
> > *In France, a bit of cane is more common. Given my choice between the
two,
> > I'd prefer to need to add acid rather than sugar. Grapes that are low
in
> > acid are certainly ripe; grapes low in sugar are probably _not_ ripe.
>
> I must, respectfully, disagree, somewhat, with your last statement. If
> this were an absolute, the best grapes out of California (or the
> world) would be those grown in the hottest, sunniest climates.

We're talking about _wine_ grapes here; not table grapes. IOW, I'm drawing
a comparison between Bordeaux (e.g.) and Napa - not Fresno.

> The problem arises when the sugar levels increase so early in the
> growing season that the farmer is forced to pick before physiological
> ripeness is obtained. This results in high brix, lower acid grapes
> with green stems and seeds that are under-developed. In short, the
> grapes are immature which leads to off flavors in the finished wine.

Not to mention lack of fruit/varietal character.

> On the other hand, in a cooler climate, even though the brix may be a
> little low and the acid on the high side, the vines may have already
> ripened the fruit with fully developed stems and seeds.

That's all well and good in a year with clement weather. Unfortunately, as
the Bordelais well know, early rains can wreak havoc with that scenario. It
happens here in California too (1982 e.g.), but it's a _lot_ less frequent
than in Europe.

> IMO, each area (France, California, wherever) has its own set of
> challenges and deals with them in their own way.

Exactly. That's basically what I implied, but I stand by my opinion that
it's preferable to have to tweak the pH down a little in a must that has
normal Brix, to having to chaptalize low Brix must/juice.

Tom S