As the French were great at making wine, many times they would have a problem with it lasting. Some of the best wines were soured by bacteria. What our friend Louis did was discover what makes a great bottle not sour verses a bottle of (STPW) a.k.a Skunked Tasting Pee Water. Turns out that under microscope, when aged properly, the wine contained little spherical yeast cells. However when the process was compromised, there was a vast display of bacterial cells that was producing lactic acid. (Not Good)
Louis put together his finding in a book called Etudes sur le vin In this book Louis found that the open wood cask in which wine was decanted allowed the slow penetration of atmospheric oxygen through the porous holes. His book explained what the process was to control the process.
|Lancaster County Wine|
So what is the connection to Lancaster County, well not much at all unless you think that the dairy industry is important here. Oh and of course our great wines! And yes, I'll concede with Louis, and twist his words around just a tiny bit.... The Flavor of Wine "in Lancaster County" is Like Delicate Poetry! I'll enjoy a sonnet this evening!