Originally posted by Cellar_Rat
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- As far as yeast, Assmanhaussen (also called AMH) works magic with Zinfandel. RC-212 (Burgundy yeast, aka Bourgovin) is good as well.
- California winemakers almost invariably tend to blend small percentages - maybe 5 to 10% - of Petite Sirah into their Zins to add additional structure, color, and "spiciness". Barring that, any good stout grape should accomplish the same thing. Monte seems to have some of the same quialities, so that might be one to try.
- If you oak, American oak is a better match than French for Zinfandel. Something about the vanilla attributes in American oak seem to compliment Zinfandel.
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