You can always add more flavor, but it is difficult to take flavor away if you have added too much. With most of these adjustments, it is good to go slow, add a little, taste the wine, and then add more if you want. By that time, the wine has settled into something that resembles its finished flavor profile. In fact, I find it easier to decide what to do after the wine is about three to six months old. Most of these methods are things you can do after the wine is done fermenting, but before you bottle it. What follows are my suggestions for personalizing the flavor of your wine. Among the most common flavor characteristics to consider are: alcohol strength, acid, tannin, oak, fruit aromas and flavors, body and sweetness. The solution: Simply imagine what you want this wine to be and then go about creating it. These are terrific wines, but you might also enjoy some sort of “crossbreed.” ![]() Most winemakers think along the lines of the traditional wine styles, like an oaky Chardonnay from California or a traditional Grand Cru from Burgundy. Before you begin, spend some time considering what you want each batch of wine to be. The most important thing is to open your mind to the creative process. They don’t understand how easy it is to fine-tune a batch and create a flavor they love - even after the wine is in the fermenter! They sanitize fermenters, top up carboys and maybe even add some oak chips, but that’s about it. In operating my retail shop, I find that inexperienced winemakers often believe that all you can do is add yeast to the must and leave the rest to the Wine Gods. Whether you’re growing your own grapes, buying grapes or buying concentrates, rarely do you get the exact flavor you want from the grape juice in your fermenter. ![]() But finding the perfect grapes is truly a difficult task. ![]() Skill and experience are things you can acquire over time. Making the perfect wine requires a combination of experience, skill, excellent grapes and good fortune.
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