Wine IQ
Enlarge the size of your wine IQ with these intelligence enhancers.
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Friday, 27 August 2010 09:36 |
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I was out at one of our facilities, (sounds impressive doesn't it, but in truth it just some space rented in a non-descript temperature controlled building), last week tasting some of the 09' vintage reds and thinking about the blending plan. Yes, Virginia we do have a plan of how we expect each wine to taste and blending plays an important role. For many wineries this would imply mostly varietal blending or mixing together grape varietals. For example, adding just the right amount of Cab Franc to Merlot for a hint of spice. At Naked our blending is centered on aging vessels like oak barrels and stainless steel. We do varietal blend for some, Diva Sangiovese, Naked Merlot and Penetration Cab.....
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Read more... [Blending - Plans, Mistakes and Great Wine]
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Thursday, 29 April 2010 14:38 |
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Something's been bugging me lately, namely Brettanomyces otherwise as Brett. Let me explain, I offered a friend a glass of an old vine zinfindal that I was enjoying and he said, "I think there's Brett in the wine". Now, by the way he was saying it I felt like he said, "Hey did you know you were eating yellow snow?" "Hold on one minute," I said, "as brett is not all bad and in fact I'm willing to say that most of the time a little brett is a nice flavor enhancer."
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Read more... [Brett, the good, the bad and the ugly]
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Tuesday, 02 February 2010 22:31 |
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Well yes, in fact we have a lot of big oak. We use mostly American and French with a few eastern European barrels just for good measure.
Have you ever wondered what actually IS the difference between barrels? Aside from the price, which is actually a huge difference (2009 prices: USA $250/barrel, French $850/barrel, East European $650/barrel), there are some flavor differences that are worth noting. That being said, they have much more in common.
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Read more... [Got Oak?]
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