OK thanks Bob and Pete. Tempranillo and Syrah it is then.
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So, based on the posts above, should I change my order from Garnacha then? I plumped for them as the WN1 Rose 'Goldseal Syle' that i made from last years 2nd run grapes i feel is very drinkable (will bring a couple bottles up with me for expert analysis & comment!!).
Oh wise yoda's please advise
Oh, and sorry in advance to Brian - i might be changing my order shortly (Hope this is ok *Gulp*)
D"There are 10 types of people who understand Binary; those that do and those that don't.........."
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Nothing wrong with Grenache.....
just doesnt fit with what I am after this year, i think its a good blending grape, but as a standalone it hasn't performed as well as other grapes (the Tempranillo is a better grape on its own I think)
hope that helpsN.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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Originally posted by lockwood1956 View PostNothing wrong with Grenache.....
just doesnt fit with what I am after this year, i think its a good blending grape, but as a standalone it hasn't performed as well as other grapes (the Tempranillo is a better grape on its own I think)
hope that helps"There are 10 types of people who understand Binary; those that do and those that don't.........."
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Originally posted by lockwood1956 View PostIf I could source some Mouverdre I might have considered it, but the Grenache/Garnacha hasn't been brilliant for use in any great quantities, i did an 80/20 tempranillo grenache blend and it was ok, but not as good as the 100% tempranillo so im not having any grenache this year either. (I am however taking tempranillo that/I think I might oak heavily and age for a long time)
regards
bob
IMO tempranillo is nice at 100%. Grenache lighter grape similar in many ways to Sangiovese.Last edited by Cellar_Rat; 10-09-2012, 10:12 AM.Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
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OK, I have done my homework and stopped trying to jump in feet first. I have read the virgins guide and the one about stretching the grapes out to second runs... So a couple of questions about the second runs...
I'll have the remains of 5 boxes of grapes to go at for second runs and would like to have a go with the cherry port and the WN1 rose but don't understand about grape quantities for each of those. What sort of grape quantities does each require? I'd like to do 1 gallon port and the rest WN1 and am just trying to plan fermenting capacity... Thanks in advance!!!
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You'll find that the volume of 'spent' skins will vary from grape variety to grape variety. However, I'd probably split it down the middle - ish.
I use a 10 litre bucket for my Black Cherry Port. Make the must up to 1 gallon, then add handfuls of skins until the bucket is full to within a couple of inches of the top. Chuck the rest in a straining bag and place in 5 gals of WN1.
There isn't a lot of science involved in this approach, but it seems to work .Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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