Hello All,
Thanks so much in advance for any help you can give.
I pressed grapes at the end of September last year and did the first racking a few months ago. The white seems to be ok (Trebbiano) quite some time off from being drinkable but doesn't seem to have spoiled etc. The red is a different story. Doesn't smell bad or vinegary but not much like wine either (at this stage and I accept it has a long time to go). First of all is it fine that it doesn't smell much like wine? Secondly and much more importantly the colour of the red is SO strong. The glass when racked from one demi to the other is stained dark pink and the actual must/wine is so red it is black. Has it been on the sediment too long and will situations improve with time and more racking or have I ruined the whole lot?
Thanks again and Best Wishes, Mike
Thanks so much in advance for any help you can give.
I pressed grapes at the end of September last year and did the first racking a few months ago. The white seems to be ok (Trebbiano) quite some time off from being drinkable but doesn't seem to have spoiled etc. The red is a different story. Doesn't smell bad or vinegary but not much like wine either (at this stage and I accept it has a long time to go). First of all is it fine that it doesn't smell much like wine? Secondly and much more importantly the colour of the red is SO strong. The glass when racked from one demi to the other is stained dark pink and the actual must/wine is so red it is black. Has it been on the sediment too long and will situations improve with time and more racking or have I ruined the whole lot?
Thanks again and Best Wishes, Mike
Comment