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Originally posted by Cellar_Rat View PostYou got me intrigued now? Why not?
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I can see the problem. Imagine, stepping out of the car after a prang, drenched in Merlot as the police pull up. "Honestly officer I haven't been drinking and although it smells a bit like wine it isn't even fermented. You can lick me if you don't believe me."Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Originally posted by SiSandrine View PostI can see the problem. Imagine, stepping out of the car after a prang, drenched in Merlot as the police pull up. "Honestly officer I haven't been drinking and although it smells a bit like wine it isn't even fermented. You can lick me if you don't believe me."
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Originally posted by robwrx View PostBrian
I've just noticed you have added Gilligiorlo to the list so I have changed my order slightly to have this as a 2nd choice for the Trebbiano.
Also I have just payed you, hopefully.
RobGluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
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Originally posted by Cellar_Rat View Postmy vote is CiliegioloDiscount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
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Ciliegiolo is a very close relative of Sangiovese, but is much fruitier, in fact it is known as the cherry grape....
it does have a very cherry nose, produces a lighter fruitier wine than Sangiovese does. Sangiovese is a grape I have had a little success with (best in show 2007) but find difficult to produce repeatable results, this is, I think, more a fermentation management issue, sangiovese needing (I feel) a bit more TLC as well as attention to nutrient and yeast needs, than other varieties during fermentation. So yeast choice is more critical than some varietals, the award winning version was made with Lalvin RC-212, and the ferment went through some strange smelling phases, and needs staged nutrient additions to make good wine.....is it worth the extra effort?....sure if you want a chianti style, then you need a sangiovese base
hope that helps
regards
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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