Are you considering buying a gift? Let us help…
Are you considering buying a gift? Let us help…
Musto Wine Grape Company, LLC. has gifts for those starting out in winemaking, those who are experienced winemakers, or those who simply love wine or have a special winemaker in their lives.
So, what sort of person are you buying for?
Is this person interested in making wine for the first time or relatively new to winemaking?
Those interested in making wine may want to start out with some of the following:
Winemaking Equipment kits come with many of the basic and reusable items that are essential for making a basic batch of wine. Kits can be purchased pre-packaged or you can work with a Musto sales rep to enhance the kit items.
Winemaking Ingredient Kits exist for every budget and contain the ingredients needed to ferment and finish wine for bottling and enjoyment. There are kits available for all tastes.
While there are many different pieces of equipment that can be purchased for winemaking, few are as essential to crafting consistently good wine as are these items…
Hydrometer
Acid Tiration Kits (we recommend our own Pro Acid Kit!)
pH meters
Professional Books on Winemaking
A Professional Winemaker Led Class At Musto Wine Grape Company, LLC at our Hartford, CT location.
Perhaps the person you are buying for falls into the “Experienced Winemaker” category?
Hydrometer used to measure the specific gravity of wine and beer
An experienced winemaker may have been making wine for a period of time and should now have the basic equipment and supplies. This sort of winemaker is generally looking for items to expand his or her cellar or for items that offer greater efficiency. To the observer, an experience winemaker might also be one who consistently produces wines that beg you to have another glass.
If your winemaker is an “Experienced Winemaker” he or she may already have those items mentioned for the those who might just be getting started in winemaking. For those who do, you may want to consider some of the following items, big and small.
New Wine Barrels
Stainless Steel Variable Capacity Tanks
Chemical Analysis Meters
Wine Bottles
OR…Maybe the person you are buying for simply loves wine and/or a special winemaker?
Gift Certificates…The Perfect Gift!
There may be no better gift option than the gift certificate. It allows the recipient to apply the value of the certificate to any item that they wish to purchase and at a time they are ready to do so. Our gift certificates come with a gift certificate holder and may be used for either online or in-store purchases. Click here to purchase a gift certificate in a convenient denomination.
Also, we are constantly running New and Special Deals on All of Our Products –> Check out our Shopping Page for more Information and Coupons!
Washington Merlot Harvest
Extra, extra, read all about it – we will have Washington Wine Grapes This Year!
Specifically Own-Rooted Merlot from the Rattlesnakes Hills in Yakima Valley.
About the Soil:
The surface layers of vineyard soils are based primarily in loess, which is mostly wind-deposited silt and fine sand derived from the sediments of the ‘Missoula’ ice age floods. The content of the soils consists of a mixture of minerals derived from both the local basalt bedrock and the granite and limestone of northern Idaho and Montana.
Most of the soils are classified as silt loams (mostly Harwood-Burke, but also Weihl and Scoon), which are low in clay. The low clay content creates well-drained soils, encouraging the vines to root more deeply, a factor generally associated with high quality grapes and wines. It also creates an inhospitable environment for phylloxera, an aphid-like pest that feeds on the roots of grapevines. Due in large part to the clay-poor soils, the Yakima Valley is one of the few places on earth where European wine grapes (such as Cabernet Sauvignon, Merlot, and Pinot Noir) can still be grown on their own roots, also a factor generally associated with high quality.
The shallow soil profile contains large chunks of calcium-caked gravel and calcium carbonate horizons called “Caliche”. In most areas, the caliche forms a conspicuous white layer under the topsoil that adds mineral complexity. The deep roots of the vines penetrate through the surface layer of loess, which averages 18 inches in thickness throughout most of the vineyard, and into the underlying calcium-rich substrate. This gravelly, high pH substrate forces the vines to struggle, an additional factor associated with high quality grapes and wine.
About Being Own-Rooted:
An Own-Rooted vine is a vine that has no rootstock. This is not common in most wine regions around the world. The rootstock & vine grafting was necessary at one point to protect from specific diseases such as Phylloxera. The Washington soil type is made up of a fine silt loam which Phylloxera hates – this is why they can plant Own-Rooted vines.
It is said that there are differences in the wines from Own-Rooted vs. Rootstock Grafted Vines. There is much debate around this issue. It looks like you will have to be the judge!
About the Merlot:
The Merlot Clone coming from this vineyard has clusters that are small to medium in size. The berries are small and round. This clone produces a high vigor vine that creates a dense canopy. Yield is usually around 3-5 ton acre depending on the growing season.
The clone produces a soft, full-bodied, fruity wine full of many different complexities. A great Merlot that can stand alone and age – or be added to a blend to give the wine that extra punch of structure.
Harvest Update: 8/25/2016
ARRIVING to Hartford, CT Early Next Week:
8/29/2016:
LODI
- Costamagna Chardonnay
- Lodi Gold Grenache
- Valley Beauty Barbera
- Smiling Baby Merlot
- Valley Beauty Zinfandel
9/1/2016:
LANZA – Suisun Valley
- Sauvignon Blanc
CENTRAL VALLEY
- Cry Baby Muscat (42lb)
- Muscat King (42lb)
- Cry Baby Thompson Seedless (42lb)
- Lugano Old Vine Zinfandel
- Lucerne Old Vine Zinfandel
JUICES from LODI
- A Mix of Varieties
Call 877.812.1137 or email sales@juicegrape.com for more information
Mini Harvest Report
It looks like Mother Nature is excited to get her winemaking on because the grapes are ripening early and fast! Download our E-Book for the ENTIRE list of wine grapes and juices we will be bringing in this fall HERE –> MWG_2016 Harvest Menu E-Book
Mini Harvest Report:
Central Valley & Lodi: Brix are in the high teens. We are expecting to have grapes in Hartford, CT as early as September 7th.
Suisun Valley, Paso Robles, Contra Costa, Amador, Sonoma, and Napa: The whites will be harvest on September 1st and should be to Hartford, CT on September 7th. The red grapes are maturing well. The Brix are creeping up there. We think that we are still on track for a September 15th harvest date, with the grapes arriving in Hartford, CT as early as September 20th.
Juices: California juices will start arriving on September 7th. We hope to see the Italian juices sometime in the first week of October.
Prices: The grape and juice prices will be available by August 16th. Please give us a call at the office to secure your order.
We look forward to working with you this fall. If you have any questions please do not hesitate to contact us at 877.812.1137 or sales@juicegrape.com
Take An Adventure to Lodi Wine Country
We are bringing Lodi Wine Country to you this fall. An exciting time for the region, Lodi was recently named “Wine Region of the Year” by Wine Enthusiast Magazine. The grapes are grown in a Mediterranean style climate producing wines of great character and strength. Keep an eye out for our newer Italian Wine Grape Program from this region. These grapes will be producing some fantastic and age worthy wines.
A taste of Italy from Lanza Musto Vineyards
{Lanza-Musto Brunello Clone Sangiovese going through veraison}
Can’t make it to Tuscany this year? Don’t worry, you can make some fabulous Sangiovese right here in the US! Lanza-Musto Vineyards has been producing Brunello Clone Sangiovese for the past 4 vintages. One of the big reasons we planted this varietal is because the valley provides hot days and cool nights. The temperature can swing over 50 degrees depending on the time of year. Sangiovese eats this type of weather up! This high producing varietal soaks up the sun and enjoys the break under the cool night air.
When producing Sangiovese wines keep in mind that even though it is a bold tasting wine, it can easily be overtaken by oak infusions. Both the Musto Wine Grape Co. and Winemaker Magazine suggest using small amounts of oak or aging your wine in neutral barrels. The oak flavoring can overpower the wine and you will lose the delicate acidity and bright cherry notes that Sangiovese is known for. Also, blending in a little LMV Barbera or Merlot can help give it a little extra structure and complexity.
Since Sangiovese originated in Italy, the wines pair famously with anything tomato–based. We suggest pasta, pizza, or any meat dishes that have a tomato sauce. Frank Musto from Musto Wine Grape Co., LLC. personally enjoys his Sangiovese with Pepe’s Pizza from New Haven, CT or a great Chicken Marsala.
Sangiovese is one of the hottest up and coming varietals being produced in the United States. Make sure to secure your order of Brunello Clone Sangiovese for Fall 2016. You will not be disappointed!
Cheers and Happy Winemaking!
{Lanza-Musto Brunello Clone Sangiovese ready to ship to Musto Wine Grape Company}
Lanza Musto Vineyards – Cabernet Clone Descriptions
Cabernet 169: The Cabernet 169 clone is a French clone that. The first 169 clone to come to the US was planted by UC Davis in 2003. Since then, it has been gaining popularity in all the major Cabernet growing regions. Especially in on Mount Veeder. It has good berry size, high vigor, and a well-balanced acid to sugar ratio. The wine can be higher in alcohol depending on the winemaking style. It was created to produce a big and bold Cabernet with intense complexity. The color is a vibrant, deep red. The mouth feel tends to be bold and linger. This grape is definitely for the adventurous winemaker. (selling out as we speak)
Koch Cabernet: The Koch ranch Cabernet is farmed on incredibly rocky soil. The soil absorbs most of the moisture therefore producing a more intense fruit. This is only 8 acres, so please reserve your cases as soon as possible. We always sell out of the Koch Cabernet. (selling out as we speak)
Cabernet 15: This Cabernet Clone originates from Aquitcuine, France (South East France, Bordeaux, largest grape region in France). It is known for its high yield, high levels of Anthocyanins (attributes to aging and color), and high tannins. The wines are described as having raspberry, cherry, plum, and cocoa notes. It has an intense body and is structurally solid. Definitely an age worthy Cabernet.
Cabernet 8: The Clone 8 Cabernet Clone was one of the most popular plantings in France and then in the US in the 1990’s. From our research, it has been said that it was one of the plantings that came it California in a suitcase. Clone 8 is strong Cabernet producer that yields about 6 tons to the acre. The wines have great fruit characteristics, deep color, good sugar to acid ratio, and are structurally sound. The tannins are strong.
Winemaking Classes Are BACK!!
Hey Guys!
As Wine Grape Season approaches we are starting to brush up on our winemaking skills. Below is our NEW Schedule of Winemaking Classes. Please contact Christina Musto via phone (877.812.1137) or email (cmusto@juicegrape.com) or sign up online!
We hope to see you there!
The only hands-on winemaking bootcamp in the area. No need to spend thousands. M&M Wine Grape Company is pleased to announce the start of a ten week class for beginner winemakers in the art and science of making wines. This course offers each student the opportunity of experiencing hands-on winemaking and producing their own five gallons of wine by the end of the semester. In addition to actually making wines, the course will cover the science behind modern wine making and fermentation techniques including additives commonly used by commercial wineries throughout the wine making world. Classes will be about 3 hours each Saturday afternoon, starting at 1:00 pm, in the offices and winemaking showrooms of M&M Winegrape Co, 101 Reserve Road, Hartford, Ct, 06118.
We are currently accepting enrollment for this 10 week course with lecture and hands-on labs. The cost is $300/student plus the cost of grapes for the 5 gallon batch.
The next class will start August 29th 2015
Click here for more information about the course.
This program primarily covers the basics necessary to understand the art and science of making wine. Students should leave the class with an overview of the winemaking process and prepared for a hands-on experience.
The entire spectrum of the process is addressed including cleaning, sanitizing, and preparing equipment, understanding and performing appropriate metrics, detailed steps needed to produce finished wine from fresh grapes, grape juice, frozen musts, and kits, bottling and storing wines. Discussions include equipment choices from manual to electric units, wooden barrels for storage, stabilizing and preserving wines for extended time, and other pertinent tops. The class consists on one three plus hour slide presentation/lecture with open Q&A, and tasting examples of home made wines. Students must be at least 21 years of age to participate in wine tasting/evaluation exercises.
COURSE OBJECTIVES:
- Introduce the basic practices of wine making.
- Provide an understanding and feel for the skills required to successfully make high quality wines.
- Introduce the student to the sanitary requirements necessary to consistently produce world-class wines.
We are currently accepting enrollment for this course. The cost is $49.95/student.
The next class will start TBD
Click here for more information about the course.
This program primarily covers laboratory skills needed in the art and science of making wine. This course compliments and should be taken after having taken the Intro to Wine Making (EDUIWM101) course.
In order to consistently make high quality wines the winemaker must perform a number of tests and functions to monitor and adjust the progress of the fermentation and aging process. This class discusses and demonstrates a number of such functions including acid titration, pH, sugar content, fining, etc., including alternate methodologies for sugar and acid titrations. Students must be at least 21 years of age to participate in wine tasting/evaluation exercises.
COURSE OBJECTIVES
- Introduce the basic laboratory practices of wine making.
- Provide an understanding and feel for the skills required to successfully measure fermentation progress.
We are currently accepting enrollment for this course. The cost is $49.95/student.
The next class will start April 21st 2015
Click here for more information about the course.
This program covers the basics necessary to understand the art of wine tasting and evaluation. Students should leave the class with an overview of the winemaking process and how to evaluate wines with confidence.
COURSE OBJECTIVES
- Introduce the basics of sensory analysis pertaining to wine
- Provide an understanding and feel for the skills required to be a wine judge and/or sommelier.
Students must be at least 21 years of age to participate in wine tasting/evaluation exercises.
We are currently accepting enrollment for this course. The cost is $39.95/student.
The next class is TBD
Click here for more information about the course.
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