Difference between revisions of "Cantillon Reed Gueuze Muscat"
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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]]. | 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 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. <ref name=Amarone>Amarone Wines, http://en.wikipedia.org/wiki/Amarone</ref> |
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| + | This process is traditionally reserved for red wine grapes, however it was used on Muscat grapes for the production of this beer. | ||
== History / Other Notes == | == History / Other Notes == | ||
Revision as of 13:14, 25 November 2014
Description
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 Goldackerl Gueuze and the Reed Gueuze Pinot Noir.
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. [1]
This process is traditionally reserved for red wine grapes, however it was used on Muscat grapes for the production of this beer.
History / Other Notes
Cantillon Reed Gueuze Muscat was created specifically to celebrate Akkurat's 10th anniversary in 2005.
Bottle Log
| Cork Date | Bottle Size | Label / Notes | Image Link |
|---|---|---|---|
| 2005 | 750mL | Screenprinted label | Need Photo |
Label Text (Translated): This is yet another unique beer to celebrate our 10th anniversary. Again we have used sweet grapes mixed with the spontaneous fermented original beer. In Cantillon Reed Gueuze, we use Willi Opitz Muscat grapes that he had let dry on straw beds in months. These are then mixed with the finest Cantillon lambic and matured on Bordeaux barrels for 3 months. A fermentation in the bottle gives the true feeling of champagne.
References
- ↑ Amarone Wines, http://en.wikipedia.org/wiki/Amarone
Photos
More pics