Posted by Ben in General, OtherDec 22nd, 2008 | No Comments
Review: This is one of my earliest fermentation ventures, made from a kit
Rosso Grande, now marketed by a firm called Cellar Classic.
The kit comes in the form of a bag of juice concentrate with tannins and other additives, along with required yeast, preservatives and the like. Although composed for six gallons, I made a five gallon batch, concentrating the flavors and adding more alcohol to the end result.
In the glass, it is dark magenta, virtually opaque. Looks like a young wine, despite its six years of age. Aroma has that sweetness which is characteristic of these kit wines.
On the palate, it provides a round sweet middle, brightened by a flash of everything cherry: black cherries, cherry cough medicine, cherry candy. The sweet cherry essence lingers for a bit, creating a modest finish. I'll give this three stars out of five. Not complex, but enjoyable. Doesn't need age, but I am curious about what age will do - it shows no bricking or thinning of flavor or anything that would suggest it is on the cusp of old age.
Posted by Ben in General, OtherDec 21st, 2008 | No Comments
Lallemand has an excellent summary guide to wine yeasts
here.
Posted by Ben in General, OtherDec 21st, 2008 | No Comments
I'm in the process of putting together my yeast schedule for 2008
Brehm grapes. For the 2007 Chez Ray batch, I had an opportunity to ferment Stage Gulch Vineyard Syrah from Petaluma CA separately in
Pasteur Red and
Syrah yeast.
Here are my tasting notes as I consider which to pursue for this year:
Pasteur Red yeast:
Color: brick, lighter
Aroma: muddy, meaty
Palate: structured, old world, muted, grainy
Syrah yeast:
Color: deep, purple
Aroma: violets, bright
Palate: plum, lively, some layers
All in all, I would have to give the nod to the Syrah yeast if I needed to pick one. Although, truth be told, I do believe the
Assmanshausen yeast may be the most interesting top-note yeast for syrah and zinfandel. Perhaps I'll mix that with a
VQ15 or a
BDX for the coming batch.
For most of the 2007 vintage, I mixed two yeasts in each bucket, punching the cap more or less straight down to stop the yeasts from intermixing too soon. That actually seemed to work fine for the most part. Good ferments, no stuck fermentations.
Posted by James DeRosa in Events, GeneralDec 18th, 2008 | No Comments
The seventh annual Pittsburgh Wine Festival will be held on Thurs. April 30, 2009 in the Club Lounges at Heinz Field. The VIP Tasting will run from 5:30 PM-7:30 PM and the Grand Tasting will run from 7:30 PM-9:00 PM. Reds, whites and sparkling wines will be featured. More than 150 wineries from California, France, Italy, Australia, Spain and New Zealand will be represented, including a fair representation of owners and wine makers. Other entertainment will also take place at the event.
From Dec. 1-Dec. 31, you can buy tickets for the festival at a 10% discount. Great holiday gift idea! Tickets can be purchased online at
www.pittsburghwinefestival.com. Prices are $250 for the VIP Tasting and $125 for the Grand Tasting. The Pittsburgh Wine Festival benefits the INNOVATION and DISCOVERY at UPMC and The University of Pittsburgh.
Posted by Ben in General, OtherDec 8th, 2008 | No Comments
Review: The Chez Ray Sangiacomo Vineyards Merlot of 2006 is from
Brehm Vineyards frozen grapes from Carneros, Sonoma, CA. The vintage was
fermented cool, with Assmanshausen yeast.
In the glass, this merlot is light/medium ruby red - looking more like a pinot noir than a merlot. Aromas are fresh, clean and airy, like laundry flapping in the sunny breezes. Touch of ink - or is it Play Doh? Very pleasant.
On the palate, you first note a light, crystalline, high-pitched clean sweet berry. Just the faintest hint of tannins and acids follow. Finish is surprisingly long, given such a delicate start. Actually finishes with just a little touch of light milk chocolate. Three stars out of five on the Spirit of Wine scale.
Posted by Ben in General, OtherDec 7th, 2008 | No Comments
Review: This 2003 Chez Ray Syrah is made from fresh grapes from Valley Oaks Vineyards in Lodi, CA, fermented warm with Pasteur Red yeast, pressed at dryness.
Color in the glass is medium, rusty red, turning slightly toward brick at the edge. Aromas are modest, gutsy warm fruit, hint of oak, hint of vegetation.
On the palate, an even, clean, durable fruit middle is the first note, very nicely balanced with touch of oak, touch of tannin. Not a bunch of layers, not a bunch of depth, but the solid fruit throws off a clean, mineral tone that makes for a very complete sip. Finish is clean, fairly brief and fruit-dominated. Three stars on the Spirit of Wine scale, with a plus for balance.
Five years old and ready to drink now.
Review: This is one of my earliest fermentation ventures, made from a kit Rosso Grande, now marketed by a firm called Cellar Classic.
Color in the glass is medium, rusty red, turning slightly toward brick at the edge. Aromas are modest, gutsy warm fruit, hint of oak, hint of vegetation.
