Shadow Canyon Paeonia Late Harvest Pinot Blanc Dessert Wine - 3 Pack

[mikegberg]

How long do you suppose these will last? I can’t see me going through three bottles of dessert wine all that quickly.

Similarly, what kind of life would I expect once I open a bottle, recork it without displacing the air, and store it upright in a refrigerator?

[cortot20]

@mikegberg

How long do you suppose these will last? I can’t see me going through three bottles of dessert wine all that quickly.

Similarly, what kind of life would I expect once I open a bottle, recork it without displacing the air, and store it upright in a refrigerator?

The heavy sugar content in dessert wines make them last considerably longer than a typical bottle of wine after being opened. Refrigerated I would say several weeks to months.

[hogfatt]

Pinot Blanc Dessert wine is yumminess. In for probably 3.

[vespachica]

I LITERALLY have dessert wine coming out my ears. Yes. Literally. My refrigerator is filled with them (because I’m obsessed and since they went in the fridge, they stay in the fridge…I’m a little nervous about taking them out then putting them back in when I decide I’ll drink them).

That said, Pinot Blanc dessert wine does not come around every day.

Hmmmm.

[NightGhost]

@cortot20

The heavy sugar content in dessert wines make them last considerably longer than a typical bottle of wine after being opened. Refrigerated I would say several weeks to months.

Well, the term “dessert wine” has no universally accepted definition, and there’s quite a bit of variation. With an RS of 18%, you’re probably right about this one.

I’m a fan of tawny port, and some of the younger ones will barely last a week in the fridge after opening.

[viscosity2004]

In for one. I’m a sucker for dessert wines and though my boyfriend prefers something with TWICE the residual sugar than what’s listed here, I’m sure he still wouldn’t pass this up.

[richardhod]

@brucedoesbms

Is this wine characteristic of the “noble rot”, or botrytis-effected grapes?..

Also, does this botrytised Pinot Blanc grape variety have that wonderful acid-mineral finish to it that a great late harvest Riesling has, to counterblance the honeyed sweetness? Can someone who’s tasted this varietal of dessert tell us how it compares?

Incidentally, these being well-made sweet late harvests, should last for aeons in cellar, though I like to drink them up. No need to store them in the fridge: indeed the humidity in the fridge may be too much.

[thaskaman]

wonder how well these would hold up with my previous purchase from wine.woot…

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[richardhod]

There will be no more of this. the winemaker has closed up shop for now, for family reasons. The last wootoff of this wine, back in March, was undercut by the winery website, but it’s now all sold out there, and this is an even better deal, in woot style.

[NightGhost]

@viscosity2004

In for one. I’m a sucker for dessert wines and though my boyfriend prefers something with TWICE the residual sugar than what’s listed here, I’m sure he still wouldn’t pass this up.

And he has a girlfriend named Viscosity - hmmm…

Seriously, this will be pretty sweet at 18% RS - your boyfriend probably doesn’t mind drinking pure honey (or brefnish). If you take more than a small sip, it should coat your mouth and the honey/fruit essence will remain long after you swallow.

[thaskaman]

@richardhod

There will be no more of this. the winemaker has closed up shop for now, for family reasons. The last wootoff of this wine, back in March, was undercut by the winery website, but it’s now all sold out there, and this is an even better deal, in woot style.

now THIS info here really makes me wanna pull the trigger…hmmmmmm…

@NightGhost

And he has a girlfriend named Viscosity - hmmm…

Seriously, this will be pretty sweet at 18% RS - your boyfriend probably doesn’t mind drinking pure honey (or brefnish). If you take more than a small sip, it should coat your mouth and the honey/fruit essence will remain long after you swallow.

or you can bastardize this with 7up or ice if the coating/thickness and flavor are too overwhelming for some pallets

[vespachica]

@richardhod

No need to store them in the fridge: indeed the humidity in the fridge may be too much.

So, what if they’re already in the refrigerator and have been for months? Would disturbing the temperature have a negative impact, do you think?

[MarkDaSpark]

For those too lazy (me, me!) to look back at the previous offers and how to remove the protection over the cork, can you remind us the safest way to open these bottles?

[richardhod]

@vespachica

So, what if they’re already in the refrigerator and have been for months? Would disturbing the temperature have a negative impact, do you think?

No, not really. Just don’t do wild temperature swings a lot! A few times, carefully, is fine, and thse are hardy. Read the DEc 08 woot about this wine, and shadowcanyon’s comments. Also, for cellar conditions and looking after winein general, Do a search on woot (see right) for temperature, storage etc. rpm and others have given some good advice in the last few months on this topic.

[airclear]

For the wine.woot usuals:

I’m moving cross country in 2.5 weeks, how long do orders usually take to arrive?

[thaskaman]

@airclear

For the wine.woot usuals:

I’m moving cross country in 2.5 weeks, how long do orders usually take to arrive?

derp, if you already have a new address…

seeeeend the order to your new hoooome…???

[NightGhost]

@ShadowCanyon

iByron,
Your right that this wine falls somewhere in between a Sauternes and Pedro a Xímenez (47%). Great balance of residual sugar and acidity. Because of the balance of acidity, the wine is not cloying, and is definitley mouthfiling. One of my favorite matches is blue cheese or the traditional French pairing of Sauternes and fois gras.
The pinot blanc grows in a low riverbed setting at Bien Nacido Vineyard, and something about that unique location creates significant botrytis problems every year.
We decided in 2002 to set a 2 acre block aside for the late harvest experiment.
Natural botrytis kicked in as unsual, and then overhead sprinklers were turned on for a few hours each night for three evenings to encourage free moisture in the
air on which botrytis thrives.

@ShadowCanyon

Justintoxicated1981,
You can open these wines immediately, are put them away for years. Late harvest wines are some of the longest aging wines. A combination of high sugar content and alcohol acts to preserve these wines. I had the oportunity to tour Chateau D’Yquem in Sauternes a few years ago, and fascinated to see beautiful amber colored D’Yquems from the late 1800’s on display.
The other thing I love about Paeonia, is that you can leave it open, and drink over a 2 month period. I actually prefer the nose after open for at least a week.

Gary Gibson

@ShadowCanyon

iByron,
I typically drink a bottle over a one month period. The wine seems to pick up additional complexity after a week or two of opening. I enjoy a small glass after dinner each night when one is open. The 375 ml. bottle is the perfect size for a dinner party of 8-10 people.

Gary

@ShadowCanyon

I do not refrigerate after opening, but keep it corked at room temperature. Again, I usually will nurse a bottle over a few week+ period of time. I like it best chilled to around 50 degrees, so I wiil throw it in the refrigerator for 20 minutes to cool it down from room temperature.
I find most people tend to serve their white wines too cold which kills the aromatics. There seems to be a sweet spot (pardon the pun) around 50 degrees
where the aromatics pop, and it is still slightly chilled.
Gary

@ShadowCanyon

A few notes for those interested in the winemaking apsects of a late harvest botrytis wine. A botrytis wine throws more curveballs at you than any dry wine, but the end result is so enticing that you keep making it every year. When all of your dry whites and reds have finished fermenting and racked to barrel, the Paeonia continues its slow ferment for up to 6 months. Below is a short paragraph taken from another source, which discusses the botrytis fungus - Gary

In the Botrytis infection known as “noble rot” (pourriture noble in French, or Edelfäule in German), the fungus removes water from the grapes, leaving behind a higher percent of solids, such as sugars, fruit acids and minerals. This results in a more intense, concentrated final product. Botrytis complicates winemaking by making fermentation more complex. Botrytis produces an anti-fungal that kills yeast and often results in fermentation stopping before the wine has accumulated sufficient levels of alcohol. Makers of fine German dessert wines have been known to take fermenting tubs of wine into their homes to nurture the yeast through the night to assure that the alcohol level reaches legal minimums for the product to be called wine.

@ShadowCanyon

Tootoot
Late harvest wines made in this style taste great early on, and you can cellar for 10 - 20+ years. They evolve very slowly, so unlke a young red wine that can change dramatically in just a few years, these tend to age slowly, and changes are percieved after 5, 10 or even 15 years in bottle.

Gary

[Puzzle-man]

Why would anyone use the word “unctuous” to describe a wine they were trying to sell? I’m not sure I want my wine to leave a “oily coating” in my mouth!!!

[MarkDaSpark]

Happy Thanksgiving!!!

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[poohcrackers]

Does anyone know what the consistency of this dessert wine is? Is it pretty thick and viscous or is it along the lines of regular wine? I do like dessert wines, but I tried one in the past where the consistency was pretty thick and I did not like it too much.