ICV-D21: The 'Terroir' Yeast
My mother is badly ill and I don't have time for significant blogging. Even bloggers have family and human needs! I did a public tasting on Saturday and needlessly insulted many of the attendees. I'm simply in a terrible mood and I hope my mother gets well soon. So, instead of blogging, I will be running a series on my favorite innoculated yeasts, straight from the pages of Lallemand, the world's leader in cultured yeasts. These descriptions, in Orwellian oenospeak, are even more fantastic and absurd than any prose I could make up on my own. My mother doesn't have any favorite innoculated yeasts, but is always happy to drink a bottle of wine with the Louis/Dressner logo.
IICV-D21 was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the ICV's Natural Micro-Flora Observatory and Conservatory.
Dominique Delteil selected ICV-D21 for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, ICV-D21 contributes polysaccharides and retains higher acidity. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah.
During fermentation, ICV-D21 produces very few sulfur compounds. It allows the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with ICV-D254 and ICV-D80, wines fermented with ICV-D21 bring fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste.
Hope your mom gets well soon, Joe.
My best wishes for your mother as well.
And hey, that's a mighty fine looking fermentor you've got there.
Best wishes for the speedy recovery of your Mother, Joe.