Thanks to Jesse Marimat, inderpal singh and Blake Angove for the Savennières breakdown last week. I'd add that the soils there are much different from Vouvray or Montluis in that they are a dark volcanic versus tuffeau.
This week: Aszú essencia
How is this viscous, honey like, organoleptic explosion made? What grapes are used?
Ascu Essencia is the free run juice before pressing, gathered, separated from the rest of the cuvee.Its fermentation may take several years to complete and resultant alcohol usually hovers around 3-4 %. Residual sugar conversely can be as high as 80%. legends have been circulated about its restorative and curative powers, and it is not surprising that it used to be reserved for consumption boy royalties.