Cantillon Reed Gueuze Muscat: Difference between revisions

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Cantillon Reed Gueuze Muscat is a blend of 2 year old lambic with dried Muscat grapes from Willi Opitz and aged in Bordeaux barrels. Opitz also provided the grapes for the [[Cantillon Goldackerl Gueuze|Goldackerl Gueuze]] and the [[Cantillon Reed Gueuze Pinot Noir|Reed Gueuze Pinot Noir]].

The grapes were dried out using process is called appassimento or rasinate (to dry and shrivel) in Italian. This is traditionally done on straw mats following a method used to make Italian Amarone wines. The drying process typically takes around 120 days. Do so results in the grapes losing 25-45% of their weight and it concentrates the remaining sugars and flavors. This process produces a raisony, full-bodied flavor with low acidity.

The grapes were dried out using process called appassimento or rasinate (to dry and shrivel) in Italian. This is traditionally done on straw mats following a method used to make Italian Amarone wines. The drying process typically takes around 120 days. Do so results in the grapes losing 25-45% of their weight and it concentrates the remaining sugars and flavors. This process produces a raisony, full-bodied flavor with low acidity.

== History / Other Notes ==

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 Cantillon Reed Gueuze Muscat is a blend of 2 year old lambic with dried Muscat grapes from Willi Opitz and aged in Bordeaux barrels.  Opitz also provided the grapes for the [[Cantillon Goldackerl Gueuze|Goldackerl Gueuze]] and the [[Cantillon Reed Gueuze Pinot Noir|Reed Gueuze Pinot Noir]].
-The grapes were dried out using process is called appassimento or rasinate (to dry and shrivel) in Italian.  This is traditionally done on straw mats following a method used to make Italian Amarone wines. The drying process typically takes around 120 days.   Do so results in the grapes losing 25-45% of their weight and it concentrates the remaining sugars and flavors. This process produces a raisony, full-bodied flavor with low acidity.
+The grapes were dried out using process called appassimento or rasinate (to dry and shrivel) in Italian.  This is traditionally done on straw mats following a method used to make Italian Amarone wines. The drying process typically takes around 120 days.   Do so results in the grapes losing 25-45% of their weight and it concentrates the remaining sugars and flavors. This process produces a raisony, full-bodied flavor with low acidity.
 == History / Other Notes ==