co-pigmentation

Syrah and Viognier are often cited as a grape combination where co-pigmentation is observed. Does anyone know of other combinations the demonstrate co-pigmentation?

RD

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RD
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I'm really not sure what you are getting at, are you talking about Rhone blends and controlling color?

I thought co pigmentation had more to do with color intensity and shade in wines. Here is something Roger Boulton did a while back comparing some Cab's and Pinot's:

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Joe

Reply to
Joe Sallustio

Hello everyone

I want to pick your collective brains for some suggestions to a problem.

I recently made a Vineco wine Kit called Hock. The wine is aging in the carboy. After filtering it tasted like strong grapefruit juice - with a kick. My LWS said it should taste like a Riesling! Any suggestions as to what I can do to salvage this wine?

I had thought of adding sweetener or a bottle of sweet wine. Good idea?

Frances PS: I love grapefruit juice but somehow wine should not taste like it!

Reply to
Dave and Fran

Sorry, I wasn't very clear. Yes, I was wondering if there are other known grape combinations which when co-fermented (like Syrah and Viognier in classic Rhone blends) also produce wines with much deeper pigmentation than the single red grape variety alone. That is, one variety provides a cofactor that the other may have in only limited quantity. I would imagine this happens with 2 red varieties as well.

Thanks for the reference. BTW, I just found a review Boulton published some years back. Maybe this will answer my question.

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Reply to
RD

Frances - Is there a chance that your wine is still fermenting? I ask because all my white wines taste like grapefruit while they are in active fermentation. I was offered a glass of new wine with lunch in Alsace years ago. Thinking it would be a typical Riesling made in the area I said sure. When I got the wine it was a glass of cloudy, effervescent wine with a pronounced grapefruit flavor. In the fall I get all visitors down to the cellar to have "new" wine while it's available.

Bill Frazier Olathe, Kansas USA

Reply to
William Frazier

My grandfather also used Alicante and Muscat here in the Philadephia area. I'd imagine there wasn't much else available on the east coast in the early half the 20th century. It sounded bizarre to me when I first heard this but, as you mention, I've heard that it can be quite good if well made. Alicante is a teinturier - red juice as well as skins - so a little may go a very long way for color.

Thanks for another interesting article.

RD

Reply to
RD

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