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Alcoholic Taste

I just bottled a 5 gallon batch of Carignane wine made from fresh (California) grapes. Brix was an even 23 and it fermented to dryness, so that would put it in around 13% alcohol by volume. The wine tastes fine except that the alcohol is quite noticeable... and leaves a hot alcoholic aftertaste.

I've never had this happen before... will the alcoholic kick mellow out over time in the bottle? Or am I stuck with firewater?

Any ideas why a medium-bodied red wine at 13% abv would taste so alcoholic?

-Travis

Reply to
travbrew
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I wouldn't worry about it at this stage if you just bottled it, it should get integrated over time. Alcohol tends to stick out right after bottling.

For the general question: The alcohol has to be in balance with the other elements (fruit, acid, tannin, sugar if any) - if it's out of balance, you can get a hot taste even for mid-level alcohol %.

Pp

Reply to
pp

What was the temperature of the sample you tasted? Temperature can make huge difference in the perception of alcohol. Sample a big, dry red wine at 78 degrees F and then again at 68 degrees. A wine that's intolerable at 78 degrees might be outstanding at 68 degrees.

Also, time will mellow the alcohol a bit. Over time alcohol molecules will interact (react?) with acid in the wine to create esters that are beneficial to the flavor and aroma. However, this is generally a bigger issue with mead than with wine.

Greg

Reply to
greg

At first it was around 78... so I figured it was just the temperature that was causing the problem... but even when cooled the alcoholic taste was present.

Hopefully it will improve in the bottle.

Thanks

Reply to
travbrew

It will probably mellow out just fine. Another trick is to add just a hint of sweetness. Not enough to make the sugar stand out. Just enough to bring out the fruit a bit to add flavor to cover up the alcohol. This may well be doable after you bottle just by adding a half teaspoon of sugar to the wine when you let it breath.

Ray

Reply to
Ray Calvert

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