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Monthly Archives: September 2021

Popular White Grapes for Home Winemakers

Fiano

Ever consider making white wine at home but needed some advice on what grapes to use? Here’s the list of the most popular white wine grapes you’ve been looking for to help you get started.

Try these four white wine grapes:

Chardonnay

Sauvignon Blanc

Muscat

Riesling

Why these grapes? Here are some reasons for choosing these white grapes to try in your home winemaking cellar:

• Chardonnay – One of the world’s most popular grapes and ages for 5-10 years made in a wide range of styles from lean, sparkling to rich, creamy white wines aged in oak. It’s primary flavors include: yellow apple, pineapple, vanilla and butter with a taste profile that makes it a dry, medium bodied wine with medium acidity and 13.5–15% ABV
• Sauvignon Blanc – Loved for its “green” herbal flavors and racy acidity; ages 3-5 years and has primary flavors of gooseberry, honeydew, grapefruit, white peach and passion fruit and makes a dry medium to light bodied wine with high acidity and 11.5–13.5% ABV
• Muscat – This grape is available in many styles, from dry to sweet to still, sparkling, and fortified, ages 3-5 years with primary flavors including orange blossom, Meyer lemon, Mandarin orange, pear and honeysuckle that produces an off-dry light bodied white wine with medium to high acidity and under 10% ABV
• Riesling – An aromatic white variety that can produce white wines ranging in style from bone-dry to very sweet; ages over 10 years. Its primary flavors include lime, green apple, beeswax, jasmine and petroleum and produces an off-dry wine with a light body, with high acidity and under 10% ABV

Which white wine grape will you try this season? We’d love to hear your experience with these popular grapes.

Email sales@juicegrape.com or call  877-812-1137 to order or discus making wine from home!

 

 

Sources
Written by Michelle Griffis aka the Nutmeg Nose from MWG

Popular Red Grapes for Home Winemakers

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Ever wonder what the most popular red wine grapes are to use when making red wine at home? Well, wonder no more. Here is the list you’ve been looking for.

Try using these four popular red wine grapes as you begin your home wine making journey:

Cabernet

Merlot

Old Vine Zinfandel

Petite Sirah

 

Why these grapes you ask? Well, here are a few things to consider:

  • Cabernet – This is age worthy wine; cellar for 10+ years, produces a dry and full bodied wine with medium to high tannins, medium acidity and has 5–15% ABV
  • Merlot –This wine can be aged in your cellar for 10+ years and has flavors of cherry, plum, chocolate, bay leaf and vanilla with a tasting profile that makes it a bone-dry wine, with medium to full body, medium to high tannins, medium acidity and 13.5–15% ABV
  • Old Vine Zinfandel – Ages for 5-10 years, it is a bold, fruit forward red that’s loved for its jammy fruit and smoky, exotic spice notes; it makes a dry red with medium to full bodied flavor, medium to high tannins, medium to low acidity and has over 15% ABV
  • Petite Sirah – Another 10+ years of aging and is loved for its deeply colored wines with rich black fruit flavors including sugarplum, blueberry, dark chocolate, black pepper and black tea and makes a dry, full bodied wine with high tannins, low acidity and over 15% ABV

 

What red grape will you start with today? Let us know what popular red wine you are excited to start making this season.

 

Email sales@juicegrape.com or call  877-812-1137 to order or discus making wine from home!

Sources
Written by Michelle Griffis aka the Nutmeg Nose from MWG

Montepulciano 2020 By Joseph A. Picone, DMD

montepulciano

Montepulciano 2020 By Joseph A. Picone, DMD

I had the pleasure to obtain 10 (36lbs) cases of Montepulciano grapes from Musto Grapes (Frank Musto) on October 10, 2020. Making wine using the many varieties of first class Musto sourced grapes has been an Annual fall event for the Picone family and our friends for the past 30 years or so. Over the years, I have made Cabernet Sauvignon, Merlot, Old Vine Zinfandel, Sangiovese, Malbec, Reisling, Chardonnay, Sauvignon Blanc, Moscato, and White Zinfandel to name a few. Each having their own unique qualities to enjoy. Frank and his crew are great in providing all the resources and guidance needed for the first-time wine maker all the way to the seasoned-pro. I was fortunate to have taken a one semester class years ago at Naugatuck Community College on Wine Making given by Bob Herold which together with Frank’s support team has allowed me to create some delicious wines over the years.

I would like to share my experience with you on making this year’s Montepulciano 2020.

The grapes were outstanding. The Brix reading on the refractometer was 25. The clusters were full and the berries were a beautiful deep purple. The boxes were well packed with few if any leaves. We crushed the 360lbs of grapes and immediately added some potassium metabisulphite to kill any wild yeasts. My crusher is also a destemmer, so all the stems were separated from the must during this process. The pH of the must started at 3.70 which wasn’t surprising due to the high Brix reading. I added an appropriate amount of Tartaric acid to bring the pH to a more desirable 3.41 the day of crush. 25 ml of Color Pro enzyme was added at this time as well.

At approximately 24 hours post crush, the Must was inoculated with 35 grams of yeast BM 4X4 in a solution containing GoFerm yeast nutrient. The temperature of the Must at the time of inoculation was 60 degrees F. The yeast solution was well constituted throughout the must. Periodic punching down of the “cap’ was done every 6-8 hours throughout the primary fermentation time.

At 48 hours post crush, the Must temp was 66 degrees F at the Brix reading was 23.5. Fermaid O was added.

At 72 hours post crush, the Must temp was 75 degrees F and the Brix reading was 20. Fermaid K was added.

At 96 hours post crush, the Must temp was 82 degrees F and the Brix reading was 16. I added oak chips to the vat.

At 120 hours post crush, the Must temp was 78 degrees F and the Brix reading was 8.

At 144 hours post crush, the Must temp was 72 degrees F and the Brix reading was 4. 0.9mg of Malolactic culture VP41 was added to the Must and thoroughly mixed in.

At 168 hours(7 days) post crush, the Must temp was 70 degrees F and the Brix reading was 3. The Must and remnant skins were carefully pressed using a bladder press. The raw yield was approximately 27.5 gallons. The Must was placed in cleaned and sanitized demijohns utilizing airlocks to allow CO2 to escape while fermentation progresses, albeit very slowly. The residual skins were heavily consumed during the fermentation leaving behind very little structure. The color extraction was excellent and provided a deep rich purple wine. More Oak chips were added to each of the glass carboys/demijohns.

The slow fermentation in the demijohns went uneventfully and at 2 months, careful racking was accomplished and an appropriate amount of Potassium Metabisulphite was added to help kill off any more yeast cells(30ppm).

At 6 months post pressing, another racking was accomplished without the addition of any sulphites.

At 9 months, I have just begun bottling and I am very pleased with the wine. It is a crystal clear, deep purple, medium to full body, somewhat fruity flavored wine. I expect it to pair well most any dish but have enjoyed it with pasta, pork, veal, and chicken thus far.

Sincerely,

Joseph A. Picone, DMD

Thank you Joseph for sharing your Montepulciano winemaking experience! If you would like to make Montelpuciano emails sales@juicegrape.com or call 877-812-1137.

New Vineyard – Barison Vineyards, Tehama Valley, CA

Tehama Valley is our newest edition to the Harvest Menu.

Barison Vineyards is located on a hillside made up of red volcanic soil and gravel, this regenerative farm vineyard uses its own compost, plant cover crops, and have cattle and chickens on the vineyard. The owner of this vineyard wrote the vineyard book Vitibook (used at UC Davis), and fun fact – won 7 barrel racing competitions in his home of Piedmont, Italy. We are excited to be bringing you grapes from Barison Vineyards this season! We will have Cabernet Sauvignon, Cabernet Franc, Grenache, Carignane, Dolchetto, Merlot, Nebbiolo, Pinot Noir, and Syrah.

 

This season’s wine harvest is HERE!! Download our Harvest Menu to check out what we will be offering this season. Please email sales@juicegrape.com or call 877-812-1137 to order.