Best bets on CV grapes

I make a rose from CV Grenache grapes every year, it's outstanding. I think the Syrah is the best of the juices but they all blend well...

Joe

snipped-for-privacy@yahoo.com wrote:

Joe...how does Grenache stand up as a Red?

CV? I'm not connecting what that means. Is this a source of concentrates?

I'm a little torn on that, it's not going to be a Rhone valley or Spanish style Grenache, it's a little lighter. Everything from there is.

When people post that wines made from the Central Valley are not of the same quality as better areas they are correct, but its truly a matter of degree to me. It can make very good table wine or the Gallo's wouldn't be swimming in money.

I like it as a red but think if you blend that with Syrah you get a nice blend; you get the deeper color of the Syrah and the perfume of the Grenache and they don't fight, they marry well. I think it makes a much better rose; but if using grapes and a red is the object maybe plan on a long maceration.

To be honest varietal characteristics are muted with most of these grapes. You can tell a Merlot from a Cab and a Pinot Noir but they have very little 'power' for lack of a better way of saying it.

That said, most of my wine is given away as gifts and it's very well thought of. A wine connoisseur would not be very impressed but that is approximately 0.001% of the population, most people would think a $100 bottle of Bordeaux is just awful tasting and most from around here would actually admit that.

I like the reds I make from the Central Valley.; you can't go wrong with them if you are looking for everyday table wine.

Joe.

Joe : Generally the CV grapes are not the best quality but can be good. a few guidelines /things I have learned sine 1998 .

1/ Fresh as possible. 2/ The best grape generally come from Lodi Area for most varietials 3/ Red better than whites- Although Muscat can be good. 4/ Mediterrean varieties IE Italian or Rhone better than Bordeaux (Merlot/Cab Sav). Avoid Pinot Noir -Is not a true PN any way. 5/ Best I've had from CV were Barbara, Syrah and Zinfandel. -The Zinfandel is the most consistant year in /year out. The Zin are often over 25 years old. Sangiovese can be good some years and Petit Sirah is good as well. 6/ Grenache from CV tend to be light so cold soak or Freeze the Juice/ Pulp separately then thaw. Dump out the last 10-20% of the thawing juice (Containing the most water)and ferment with the concentrated 80% juice with pulp added back in. 7/ Blending helps a lot. I made a Rioja as 1/3 Grenache, 1/3 Valdepenas (Temperanillo clone) and 1/3 Cab Sav all from CV. This blend turn out better than the pure varietal wine I made from each at ssame time/way. 8/ Try belending Grenache with Syrah and Malovoise Black (Cinsault) for

a Rhone Blend.

9/ The Premium Hand Picked (Lodi)CV Varietals such as Syrah/Merlot/Cab Sav are worth the extra $12 Case if Available - Much more care and attention by the grower. IF avaialble. 10/ Because of the light colour of the Grenache ferment for at least 12 hours at 30 degrees C- then cool to 25 degrees C. This helps with colour extraction.

WashingtonState Grapes often are a better quality/Value especially whites and Bordeaux (Merlot Cab Sav/Cab Franc) based on my experiance..

I h> >...how does Grenache stand up as a Red?

I agree, especially with the Sangiovese. In my experience the Sangioves is good to use in a blend in grapes from other areas such as the Mid Atlantic.

Actually Sangiovese interests me in a blend. I'm quite partial to a low priced wine by Farnese. Might it blend well with Grenache ,Cab. Sauv. and Zin? Or is that too wacky?...Blending is all new to me. I have a few days yet to order. I agree that Zin is very good out of the CV. Last years was very good, although the clusters I recieved were only partially filled.They looked like "gleanings" to me. The Cab Sauv. I fermented with it really gave it some nice body.It will be another 6 months to a year before I will really be able to tell for sure. Lots of tannins. But CV grapes are really a value and a great source of enjoyment for those of us with no access to premium grapes. I do grow my own, but being in Eastern Canada gives problems with high acid levels etc. Who out there makes "second" wine from CV grapes. Now there is a challenge to get a drinkable product. It's worth the trouble at $.25 a bottle. If that!....Also.....does anybody use Cv white grape juice?....andy j.

Also....have you tried using Color X enzyme to extract more body/color out of these CV grapes. I did last year and it made a huge difference.

Re Sangiovese Blending: If you blend Merlot and Cab Sav up to 25% each with Sangiovese you have Chainti, which is often better than Sangiovese alone. The Merlot give more fruit and a middle palette and the Cab Sav. contributes body and colour. Last year (2005) did this and please with the results. This is a Classic blend. -Fruity (Berry-Cherry) with good colour and medium body. Fermatntion Plan:This was Cold Souked for 4 days Fermentedd with Chianti Yeast from Wyeast, at Day 2 French Oak Chips added and at Day 3 Malolatic added .500 ml of Unfermented juice was added to a plastic wrap covered must Day 7-14 with a heating pad keeping the temp between 25-30 degrees C(Extended Masceration) then Bladder pressed and keep warm 20 degres c for another 2 weeks to complete the Malolactic fermentation.

Note Sangiovese is usually mid to late season along wit Merlot, Cab Sav. Zin seem to be availalble most of the season. Barbera is a early to mid season .

Other Blending partners Zin seem to work well with many other varieties-give a berry flavour to compliment the Chery/ Acid of Sangiovese. Barbera could be a blending partner if you wish to keep with the Italian theme.

Remember to Oak Early((during Fermentation) Oak Often with French oak snf sff Colour X and Peptic Enzeme.

Jim -Ch Plonk de Jacques.

snipped-for-privacy@yahoo.com wrote:

Re...snf sff Colour X and Peptic Enzeme. ....what does "snf sff" mean? I plead ignorance in the first degree on this one.

HI Re Snf snf Typo not in orginal message - Means nothing

Should be add Colour X and Peptic Enzeme.

Jim A

snipped-for-privacy@yahoo.com wrote: