Bring On The Bordeaux! – A Home Winemaking Experience

This year we are making Bordeaux Blends. One blend is made up of 68% Cabernet Sauvignon from Oakville, 14% Petite Verdot from Atlas Peak, and 18% Merlot from Caneros, Napa Valley.  This blend costs more than my first our first cars so we are praying we don’t screw them up. Lol

We crushed the grapes on 10/22. It was a deep, dark, and beautiful color purple.

       

 We added about 3.5 tsp of postassium meta-bisulfite to keep the must from fermenting and 50mL of Color Pro to bring out even more color. We left the must in a cold soak for 6 days. Keeping the must in a cold soak helps extract “the good stuff” – all the vivacious flavors and color components great Bordeaux’s posses.

  

There is more information to come! Stop by for the next post updating our wine making process!

Next  we will be discussing Degrees Brix, Total Acidity, and pH Levels

Until next time….

Cheers ~ CM & FJ

Images via D. Pelletier