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David Ferreira
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Latest Activity
Susannah Stewart left a comment for David Ferreira"Hi David,
Firstly, happy new year!
I have a question to you on the reasoning behind some Portughese reds stopping malolactic fermentation. A guide of red wines, that were tested at a consumer magazine over in your country, detected that about half…"
"Olá João,
Bem-vindo! De facto tenho estado um pouco ocupado e afastado de alguns social media, mas tenho dedicado algum tempo à nossa página no Facebook. Um tipo tem que optar senão está feito, não…"
João Tavares de Pina left a comment for David Ferreira"Olá David,
Estou a chegar. Vejo que tens andado afastado.
Um abraço"
"Hi Jeff,
Read your text with much interest as ourselves are taking much advantage of the general crisis. Not in the way that you mention the subject but I would like to drop some lines on the issue as I think it will fit the main theme.Our…"
Profile Information
- Wine Affilliation: Consumer or Trade
- Trade
- About Me:
- I have a passion about life, wines included. Being the sales & marketing manager of Quinta do Casal Branco, a portuguese winery estate, I have the lucky of traveling around the world, making friends and taste some of the best nectars. Sometimes I could dye so happy!
- Favorite Wine Website:
- http://www.casalbranco.com
- Name your favorite wine or wine type:
- Quinta do Casal Branco
- Most memorable experience around wine?
- Not one but plenty of them... Making so many friends around the world just because we love wine and life
Comment Wall (2 comments)
- At 9:30am on January 6, 2010, Susannah Stewart said…
- Hi David,
Firstly, happy new year!
I have a question to you on the reasoning behind some Portughese reds stopping malolactic fermentation. A guide of red wines, that were tested at a consumer magazine over in your country, detected that about half had not concluded the malolactic fermentation. That... they hinted... was done intentionally to meet some criteria (prevent too much acidity, or other things), so they admitted... for some reason... it was stopped. As this malo is a natural process, to intervene often means either chill filtering, sulfur, acidifying ( in order to lower high pH), and so on. Any thoughts or enlightenment you can provide us on this side of the pond as to why, how etc.?
- At 2:33pm on October 11, 2009, João Tavares de Pina said…
- Olá David,
Estou a chegar. Vejo que tens andado afastado.
Um abraço
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