What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at firstname.lastname@example.org and we will try to get into next week’s post. Cheers!
When should I bottle?
The answer to this question can have many directions. The simple answer is: when the wine is ready. On average, white wines may be bottled 6-12 months after fermentation. Red wines benefit more from bulk aging, that is, aging all of that varietal together in a large vessel such as a tank or barrel or carboy, rather than in individual bottles. A red wine should bulk age for at least a year before bottling. Premium red wines age for at least 3 years in large vessels before bottling.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at email@example.com.
Every “Wine Wednesday” we have decided to work on some type of wine education. This Wednesday we decided to focus on the aromas in Red Wine.
So the first question is – Where do wine aromas come from? Well they initially come from the grape and the terrior. Have you ever heard the quote “you can’t make great wine from bad grapes, but you can make bad wine from great grapes”? This couldn’t be more true. The grape is the starting point for the wine and its aromas. That being said, different grape varieties have different aromas associated with them. For example, most red wines have notes of dark berries and other plants. Specifically, Cabernet Sauvignon usually has aromas of black currant, mint, and violet. Each wine grape has a different aroma starting point which is impacted by where the grapes is grown, the yeast that is inoculated, oak, and any other additives that are introduced into the wine during the fermentation and aging process. Red wine aromas are complicated but pleasing representations of the vineyard & winemaker’s work.
When tasting wines many people have difficulty describing the different aromas they smell. The kit that we used challenged us to identity specific aromas and describe them. First, we smelled each essence and guessed what it was. We had some interesting descriptors…bubblegum, salt water, and aftershave just to name a few. When the actual aromas were revealed sometimes we were right and sometimes we were way off. But being challenged to describe what we smelled and training our sense of smell will only help us when making our own wines. This will also help us at wine judging events, winemaking events, and even when identifying faults.
All in all it was a great learning experience.
Stay tuned for more updates about our wine education courses (we will be adding a new aromas/faults class soon) and Spring Harvest Updates! Cheers!