Paz Levinson - All Comments

RE: Fruit, Terroir, Balance: Argentina Today

Anonymous — Thu, 02 Oct 2014 18:04:13 GMT

En peru estamos importando vinos de cafayate, salta y esta tremendos

RE: Fruit, Terroir, Balance: Argentina Today

Anonymous — Thu, 02 Oct 2014 18:03:56 GMT

In Peru we are importing wines from Cafayate, Salta and this tremendous

RE: Fruit, Terroir, Balance: Argentina Today

Maria Laura Ortiz — Tue, 30 Sep 2014 16:52:53 GMT

Great work Paz!

RE: Fruit, Terroir, Balance: Argentina Today

Charles Butler — Mon, 25 Aug 2014 14:53:25 GMT

Paz, great article! Just some of the pioneers in the Argentina. Thank you! Salud!

RE: Fruit, Terroir, Balance: Argentina Today

Paz Levinson — Sat, 23 Aug 2014 21:45:47 GMT

Gracias [mention:fad75d17bac045938c386da6cc319f0f:e9ed411860ed4f2ba0265705b8793d05] !

RE: Fruit, Terroir, Balance: Argentina Today

Gabriel Dvoskin — Fri, 22 Aug 2014 16:58:58 GMT

Great post! congratulations. it profiles well the beginning of a magic path for argentinean wine

RE: Fruit, Terroir, Balance: Argentina Today

Paz Levinson — Wed, 20 Aug 2014 17:04:44 GMT

Thanks [mention:714b1fc6ffd24d24a5aee3c617429bdb:e9ed411860ed4f2ba0265705b8793d05] !! Is difficult to explain everything but I tried it!! Who else doing hyper oxygenation? Maybe José Galante in Salentein?

RE: Fruit, Terroir, Balance: Argentina Today

Martin Emilio Krawczyk Pardo — Wed, 20 Aug 2014 13:52:47 GMT

Amazing article Paz! Great summary on what have been happening and changing these last years over here. An honour to see such a piece written.

Do we know of anyone else doing this intentional oxidation around here?

RE: Fruit, Terroir, Balance: Argentina Today

Paz Levinson — Tue, 19 Aug 2014 23:13:48 GMT

[mention:bd0c2c3f99ef4608bcffde0d60de6235:e9ed411860ed4f2ba0265705b8793d05] yes! the color during fermentation changes to intense green, it's really amazing. Maybe we can ask to [mention:98b790ba08dc4eab9ec392b4b46815ca:ca0e7c8086864d2fa5a863b9e212e922] to help us.

RE: Fruit, Terroir, Balance: Argentina Today

Christopher John — Tue, 19 Aug 2014 23:08:41 GMT

Yea I have no doubt it might have occurred as they waited for ferment to get started. What I really found most interesting was that yeast seem to correct the color problem during alcoholic. I would love the science behind that.

RE: Fruit, Terroir, Balance: Argentina Today

Paz Levinson — Tue, 19 Aug 2014 22:57:53 GMT

Thanks for the comment [mention:bd0c2c3f99ef4608bcffde0d60de6235:e9ed411860ed4f2ba0265705b8793d05] and for bring Austrian experience. I once heard that this intentional practice today in the old days was a natural procedure. The open tubes were the musts ran to the vats where the places for proper oxidation.

RE: Fruit, Terroir, Balance: Argentina Today

Christopher John — Tue, 19 Aug 2014 22:24:08 GMT

Super Interesting...I just got back from Austria where Peter Veyder Malberg also told me he intentionally oxidized is must prior to ferment due to high phenols. It really interesting to think about because his wines a brilliant and quite pure and mineral driven