Simply put, it is curious to me how the same people that are toting the
Kabinetts and Spatleses as lacking acidity are also saying that the BA's and
TBA's are the real winners. If the vintage as a whole lacks acidity wouldn't
that apply to all levels of ripeness? One would think that lower sugar levels
(ie Kabinett) equals more acidity, and higher sugar levels equal lower acidity;
thus confusing the novice like myself.
Can anyone explain why the lesser QMP's would show lower acidiy levels and
therefore be out of balance than the much riper (and presumably sweeter)
Spatleses, Ausleses, BA's and TBA's?