Chilean Harvest Update
Viticulture:
Chile’s wine growing success is due to the cooling influences they receive from the Pacific Ocean, the Andes Mountains, and the warm and plentiful sunshine. Their warm Mediterranean climate allows for grapes to fully ripen and avoid fungal diseases. There is a current called the Humboldt Current that flows up from Antarctica, along the Chilean coast, and the cool air is pushed inland by the wind patterns. This cooling effect helps cool off the grapes during those sunny days. Colchagua and Curico Valley both benefit from this ocean influence; which allows these regions to produce grapes from fertile soil for wines that are gaining premium reputations.
Making Chilean Wine:
Cabernet Sauvignon is the most widely planted grape in Chile. Cabernets from this region of the world boast full bodied, ripe black fruit aromas and flavors, and some herbaceous characteristics. If you are a winemaker who does not enjoy herbaceous notes, we suggest using the CSM yeast on all of your Chilean reds. This yeast was specifically cultivated to help offset herbaceous notes. Merlots from Chile tend to be medium bodied, fruit forward, and depending on your winemaking style, can produce some very complex characteristics. Carmenere from Chile (known as the main grape of the country) showcase high levels of tannins, black fruits, and some herbaceous notes depending on the winemaking style. Another grape I would like to point out is Syrah from Chile. Syrah is widely planted across the region and displays notes of black fruit, and is full bodied, with great intensity. If you have tried Syrah from South Africa in the past it might be interesting to try Syrah from Chile and compare and contrast, or even blend them both together!
This season we will have Cabernet Sauvignon, Merlot, Carmenere, Malbec, Cabernet Franc, Petite Verdot and Pinot Noir grapes and juices from Chile.
White wines from Chile are also delicious. The most widely planted white grapes are Sauvignon Blanc and Chardonnay. We are lucky to receive Viognier and Pinot Grigio, as they are not as widely planted. Sauvignon Blanc from Chile has flavors of ripe apple, citrus and tropical flavors. While the Chardonnays have notes of ripe fruit and oak flavors. All white wines from Chile poses fresh, fruity, and crisp qualities that make it the perfect summer sipper.
This season we will have Sauvignon Blanc, Chardonnay, Muscat, Viognier, and Pinot Grigio grapes and juices from Chile.
Arrival Estimates:
The Chilean grapes and juices should start arriving in late April, early May. Once the grapes are harvested we will have more details.
Grapes Available from Chile:
Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier.
Juices Available from Chile:
Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, Viognier, and Muscat.
For more information on making wine from Chile check out these blogs posts:
- Bud Break in Chile
- How to Make Chilean Malbec
- How to Make Chilean Carmenere
- How Much Wine Will A Case of Grapes from Chile or South Africa Make?
- Details from Our Trip to Chile
- Notes on Making Sauvignon Blanc from Chile
- Video About Curico Valley
- Winemaker Interview with Manuela Astaburuaga from Our Chilean Vineyards
- Our Wine Grapes of Chile Video
For more information on how to order please email sales@juicegrape.com or call 887-812-1137. Looking forward to working with you this Spring!
Sacrificial tannins 101
Have you heard about sacrificial tannins? If not, read on!
Why we love tannins
As wine drinkers, we love tannins because they help to give structure and mouth feel to a wine. Without it, wines would taste flabby and dull.
As wine makers, we love tannins because they aid in color stabilization, prevent and slow the process of oxidation, and give structure to the wine. Sacrificial tannins can help with this.
To understand tannin, imagine the sensation of drinking over-steeped black tea.
Tell me more!
Tannins are already present in grapes through their seeds, skins, and stems. We add more tannin through oak aging as well as with oak or tannin alternatives. As fermentation begins, color compounds within the skins bind with proteins, which then drop out of the wine and settle onto the bottom. You can add tannins to white, rose, or red juice.
Tannins gets added as way to give these proteins within the juice extra tannins to bind on to, so that not everything is lost from the juice. This is the role of “sacrificial tannins,” or tannins that you as a a winemaker add in so that you don’t lose any from the grapes themselves.
How do I incorporate sacrificial tannins?
- Use oak chips or oak dust (preferably medium toast) at up to 3 oz per 5 gallons of wine
- FT Rouge for red wines. 5-25g/100 lb fruit. Add at first signs of alcoholic fermentation.
- FT Blanc for white or rose wines. 1-3g/100 lb fruit. Add after it’s been racked off of gross lees.
These can all be added directly to the juice at the onset of fermentation. Just sprinkle it into the juice and incorporate as much as possible, or add to red must right before the first punch down. It will settle to the bottom and can be racked off of at the end of fermentation.
Valentine’s Day Candy & Wine Pairings
Cupid is just around the corner, and we’ve got the perfect candy and wine pairings for you and your valentine to try this Valentine’s Day! (Or, for you to try the day after Valentine’s Day when all the candy is 50% off.)
Candy Hearts and Sauvignon Blanc – A light, crisp Wooden Valley California Sauvignon Blanc won’t over-power this lightly flavored, semi-sweet candy.
Chocolate Covered Marshmallows and Tawny Port – Tawny Port from Portugal is perfect with these heart shaped goodies, because a wine with too high of an acidity will curdle the chocolate which has milk in it and this port is low in acid.
Ferrero Rocher & Chardonnay – A bottle of Sonoma Cutrer Chardonnay would be the perfect pairing to this classic gifting chocolate. The hazelnut qualities of this Chardonnay will shine a spotlight on the nut, while the creamy quality of the wine will stand up to the chocolate.
Lindt White Chocolate Lindor Truffles and Rosé – A bottle of Empathy’s Rosé would go great with these creamy little balls of heaven. The creaminess of the white chocolate allows the wine’s fruity notes of watermelon and strawberries to pop.
Want to try this with your own Wine? Musto Wine Grape Company is here to help! We are New England’s largest supplier for home winemaking products and services. We can get you set up with all of your juice, grape and equipment needs and have you on track to making your own perfect pairing for next fall! Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more. We look forward to hearing from you!
How to Make Chilean Malbec Wine at Home
Making a New World Classic – Chilean Malbec
Chilean and Argentinian Malbec has become famous around the world for its consistently high quality and intense fruit flavors. Musto Wine Grape carries either fresh Chilean Malbec grapes or juice so that you can make wine at home. Chilean Malbec was the first wine that I made at the professional level, and it will always have a special place in my heart and at my dinner table. Here is my recipe for making a classic, fruity, Chilean Malbec at home.
- Crush Malbec grapes into a sanitized bin or tub. (Each 18lb crate will make 1.25 gals of finished wine).
- Apply 50ppm of Potassium Metabisulfite and stir well. Allow to sit for 8-12 hours.
- Apply .5ml of Color Pro Pectic enzyme per box diluted into a 10% solution with water to the must and stir. Allow to sit for another 8-12 hours.
- Mix Booster Rouge, FT Rouge, and Opti-Red, with spring water until it is the consistency of pancake batter and pour over top of crushed grapes. Mix in well.
- Add rehydrate CSM yeast (1g/gal) with Go Ferm rehydration nutrient and warm water. Allow to sit for 15 minutes and pour over top of crushed grapes.
- Punch down grapes 3 times per day throughout the duration of fermentation and monitor temperature and Brix levels daily. Use a hydrometer to test sugar content in a strained juice sample. Make sure the temperature does not exceed 85F.
- One day after adding the yeast, add Fermaid O, mixed with spring water in to the pancake batter style slurry. Dump into grapes during a punch down.
- After the depletion of 1/3 of the Brix (when the Brix level is between 16-11), add Fermaid O that is mixed with spring water into the pancake batter style slurry. Dump into to grapes at a punch down.
- Add Malo-lactic bacteria the same day as the Fermaid K. If you are using liquid cultures, just pour over the grape must and mix. If you use the dry cultures, rehydrate them in warm spring water according to their specific directions, utilizing any rehydration nutrients recommended.
- When the Brix have dropped below zero, press the wine into a sanitized tank, carboy, or demijohn. Make sure the vessel is topped up all the way to the top of the neck and sealed properly with a bung and airlock.
- Rack after 48 hours and then again in a week. Allow MLF to complete before adding sulfites.
- Allow the wine to age and rack it every 2 months and add sulfites when racking.
Recipe by the Winemakers at Musto Wine Grape
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
Super Bowl Party Food Guide
Super Bowl Party Guide
It’s that time of year again. The sound of grown people screaming at the TV. Watching grown men chasing each other over a ball, you can probably guess its super bowl season again. So we’ve put together a guide for some super bowl foods and what to pair with them to win the party on game day.
Pregame Wine
We all like to get together and pre-game for the big game! It’s nice to have a smooth and easy sipper to enjoy with friends while getting ready for the big event. One of our traditions is to watch the Puppy Bowl, as an adorable warm up to the big game. What goes better with good friends and adorable puppies than a sweet refreshing glass of Moscato? Rosabianca Moscato has delicious honeysuckle, orange, and pear notes and that make it a refreshing and delicious glass of wine.
7 layer dip
This ultimate combination of Mexican flavors including refried beans, guacamole, sour cream, cheese, tomatoes, green onions, and black olives is a classic dip that’s easy to make. The best part is it can be made ahead of time, stored in the refrigerator, and served cold or at room temperature (LINK to 7 layer dip)
Rose Vineyards’ Symphony wine is the perfect wine to pair with this dip. This white wine is from one of CT’s newest wineries! This new, coming varietal has refreshing pineapple, citrus and tropical fruit notes that will quench the spices within the 7 layer dip. All of the great, tongue-tickling fruit flavors within the Symphony wine will pair well with the many flavors of the dip.
French Onion Beef Sliders
This is basically a bit of a fancy slider – delicious and easy to make, this is sure to take the party to the next level. (LINK to French onion beef sliders)
Some folks reach for a big IPA to drink with burgers – and that’s awesome. However, we think that beers with some toasty malts, caramel sweetness, and a dry, clean finish can work wonderfully with these sliders without being too heavy. Try Ommegang’s “My Watch has Ended” Brown Ale or Armada’s “Sorcerer’s Temple” Dunkel Lager.
If you want wine with this one, Try Chamard Winery’s 2015 Syrah – This full bodied Syrah has a rich fruity nose, with firm tannins that will pair well with the rich French onion beef sliders. The savory notes of anise and black pepper will pair perfectly with the intensely savory and rich French Onion style sliders.
Philly cheese steak queso dip
This dip is a party staple; you can’t have a party without it. It’s a unique twist to the dip category, and all the Philly cheese steak lovers will thank you for it. (LINK to the philly cheesesteak queso dip)
For beer, we like a crisper, cleaner, hopped-up, somewhat bitter IPA to cut through the delicious cheesy, fatty goodness of this dip. Try Connecticut Valley Brewing Company’s “Cross Country” IPA or Kent Fall’s Brewing Company’s “Line Aversion” IPA.
For wine, try R. Dee Winery’s Slainte – what’s more quintessential game day food than a Philly cheesteak? Pair this bold Petite Syrah with luscious blackberry and tobacco notes with the cheesy, decadent cheesteak dip. The firm tannins will cut through the rich cheese and refresh your palette to keep you coming back for more.
Bourbon Bacon BBQ Chicken Skewers
There has to be some sort of BBQ chicken at your super bowl party, or it’s really not a super bowl party. Instead of going the traditional route of chicken wings, try these instead. Your guest will really enjoy the mess free convenience of these BBQ chicken skewers. (LINK to the bourbon bacon bbq chicken skewers)
We think you can go in 2 directions with a beer pairing with this one. Something crisp but also a bit smoky can complement the BBQ tastes of this dish like schwarzbiers, rachbiers, etc. You can also go with a smooth, slightly creamy, more delicate IPA that won’t overpower the great flavors of this dish. Try Fox Farm Brewery’s “The Camp” Smoked Lager or New Park Brewery’s “Cloudscape” IPA.
For wine, try Hawk Ridge Winery’s Mad Hawk Spanish style blend – Bold, bright fruit and smooth tannins make this Spanish style wine a delicious accompaniment to BBQ! The fruitiness of the wine will compliment the sweet flavors in the BBQ and the smoother tannins will not over power the chicken. A very fun new wine to try.
Post Game Celebration
When your team brings home the big win, you need to celebrate! Paradise Hill’s Celebration sparkling wine is the perfect accompaniment to any touchdown dance you can come up with. Nothing says victory and rejoice, like a sparkling wine. Try one of CT’s best to celebrate the big Super Bowl win!
French Onion Beef Sliders
French Onion Beef Sliders
These French Onion Beef Sliders will be a huge hit with the crowd. Seasoned and buttery buns are packed with caramelized onions, melted cheese and flavorful ground beef to create the sort of appetizer that flies off of the plate.
What you’ll need
8 Tablespoons or 1 stick of butter
2 large sweet onions, sliced
2 pounds of ground beef
2 Tablespoons of beef base
1 Tablespoon of Worcestershire sauce
Salt and pepper
24 slider buns
1 pound of shredded swiss cheese
2 Tablespoons of sesame seeds
1 Tablespoon of fresh thyme
1 teaspoon of onion powder
1 teaspoon of garlic powder
How you’ll do it
Melt 2 Tablespoons of the butter in a skillet over medium heat.
Add onions and reduce the heat to medium low, stirring occasionally for about 25 minutes or until the onions are lightly caramelized. If the onions start to dry out or burn, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add beef to the skillet full of onions, increasing the heat to medium high and brown the beef. Mix with the onions as you go. Drain off excess grease.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the cheese and cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce, until well combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with sesame seeds, thyme, onion powder and garlic powder.
Baking for about 20 minutes, or until the cheese is fully melted and the tops of the rolls are lightly browned.
Serve and enjoy with your party crew, who will definitely snag these up quickly – and maybe ask for more!
Philly Cheesesteak Queso Dip
Philly Cheesesteak Dip
This hot, cheesy philly cheesesteak dip is one of the best queso dip you will ever have! It’s easy to make, a little bit zesty and a perfect addition to your game day grub.
What you’ll need
1 cup of chopped yellow onions
2 cups of chopped green bell peppers
1/3 cup of bottled zesty Italian dressing
8 ounces of cream cheese
¼ cup of plain greek yogurt
½ pound of white American cheese slices
½ pound sliced roast beef
Salt and pepper
¼ cup grated parmesan cheese
Sliced French bread
Tortilla chips
What you’ll do
Move oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Lightly spray your baking dish with nonstick cooking spray and set aside.
In a large skillet over medium heat, add onion, pepper and Italian dressing. Stir frequently until onions become translucent and soften, about 5 minutes.
Add cream cheese to the pan and break it into chunks.
Once cream cheese starts to melt add greek yogurt and American cheese. Stir constantly until all the cheese melts. Turn heat off and stir into chopped roast beef. Season with salt and pepper.
Pour mixture into prepared baking dish. Bake for 15 minutes. Sprinkle with parmesan cheese, and bake for an additional 10 minutes.
Serve and enjoy with sliced French bread and tortilla chips!
Bourbon Bacon BBQ Chicken Skewers
There has to be some sort of Barbecue chicken at your super bowl party, or it’s really not a super bowl party. Instead of going the traditional route of chicken wings, try these Bourbon Bacon Barbecue Chicken Skewers instead. Your guest will really enjoy the mess free convenience of these Barbecue chicken skewers.
What you’ll need
8 ounces of Barbecue Sauce – We use Sweet Baby Ray’s Original Barbecue Sauce!
1/8 cup of bourbon
2 pounds of chicken breast
6 Slices of uncooked bacon
½ teaspoon garlic Powder
½ teaspoon onion powder
2 Tablespoons smoked paprika
3 Tablespoons brown sugar
2 teaspoons of salt & 1 teaspoon of pepper
What you’ll do
Heat your grill to medium-high.
In a small bowl, combine the BBQ sauce and bourbon and mix well.
In a food processor, combine your salt, pepper, onion powder, paprika, garlic powder, brown sugar, and bacon. Pulse until completely smooth, forming a paste.
Put the pieces of chicken in a bowl and rub with the paste. Once well coated, thread the chicken pieces onto skewers.
Place on the preheated grill, and cook for about 5 minutes per side or until cooked through.
Brush with the bourbon BBQ sauce mixture and cook for an additional minute on each side.
Pairing
We think you can go in 2 directions with a beer pairing with this one. Something crisp but also a bit smoky can complement the BBQ tastes of this dish like schwarzbiers, rachbiers, etc. You can also go with a smooth, slightly creamy, more delicate IPA that won’t overpower the great flavors of this dish. Try Fox Farm Brewery’s “The Camp” Smoked Lager or New Park Brewery’s “Cloudscape” IPA.
For wine, try Hawk Ridge Winery’s Mad Hawk Spanish style blend – Bold, bright fruit and smooth tannins make this Spanish style wine a delicious accompaniment to BBQ! The fruitiness of the wine will compliment the sweet flavors in the BBQ and the smoother tannins will not over power the chicken. A very fun new wine to try.
Red Hot Chicken Mini Pizzas & Riesling
Red Hot Chicken Mini Pizzas & Riesling
Heat things up with these Red Hot Chicken Mini Pizzas!
Whether you’re munching on it while binge watching your favorite TV show, or serving at your next party – it’s perfect for virtually any time and place!
Ingredients:
2 tablespoons Frank’s original red hot sauce
2 8” pre-made pizza crusts
¼ lb Colby jack cheese (shredded or sliced)
2 tomatoes, diced
½ red onion, diced
¼ lb rotisserie chicken (pulled apart and marinated in Frank’s hot sauce)
Blue cheese salad dressing
Celery and carrot sticks
Instructions:
- Heat oven to 425 degrees
- Spread 1 table spoon of Frank’s hot sauce over each crust, leaving ½ for the edge.
- Top with chicken, tomatoes, onion and cheese.
- Place pizzas directly on an oven rack. Bake 8-10 minutes.
- Cheese should be melted and crust should be golden brown.
- Slice and serve, alongside blue cheese dressing and celery sticks.
Don’t forget the Riesling! The combination of sweet and acidic is what makes Riesling a great match for spicier foods, taming the intense heat with a honeyed splash.
Sauvignon Blanc Paired with Mexican 7 Layer Dip Recipe
Who doesn’t love a good Sauvignon Blanc? Whether it’s from California, France, Chile, South Africa, or New Zealand you can always count on it being fresh and crisp. The perfect pairing with Ashley’s favorite 7 layer bean dip recipe. It’s the ultimate combination of Mexican flavors including refried beans, guacamole, sour cream, cheese, tomatoes, green onions and black olives. It’s super easy to make and can be made ahead of time, stored in the refrigerator and served cold or at room temperature.
What you’ll need:
- Refried beans
- Taco seasoning
- Guacamole
- Sour cream
- Shredded cheddar cheese
- Tomatoes
- Black olives
- Green onions
- Lime
- Salt & Pepper
How to do it:
- In a bowl, mix the refried beans and taco seasoning together.
- Spread the refried beans onto a casserole dish.
- On top of the bean spread, add your layer of guacamole. Add some salt & pepper and squeeze a lime over to get the extra flavor packed in.
- Add a layer of sour cream.
- Add a layer of diced tomatoes.
- Add a layer of sour cream.
- Top with your sliced olives and green onions.
- If you’d like the extra kick, add some chopped jalapeños.
- Cover and pop in the fridge! Easy peasy.
- When it comes to serving, it can be served chilled or at room temperature with a bowl of tortilla corn chips.
As always, adding wine make everything 10 times better – A gutsy, grassy white wine like Sauvignon Blanc will go with the crunchy corn tortillas, while the melted cheddar cheese will harmonize with an easy going wine like Grenache.
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