first attempt at pinot gris

RD,

Your assay seems pretty good especially on the TA and pH. I would think twice about diluting the must as a means of reducing the SG. All it means is a little higher alcohol than you would get by diluting and in my winemaking I try as much as possible to conentrate flavor rather than reducing it. Just my thoughts.

Glen Duff

I wouldn't bother diluting. My potential alcohol formula say you get 13.9% with 24.9brix and 13.4% with 24.0 brix. No big difference. If you can ferment at 50F I think you will end up with much more fruit flavor in your wine. The Brehm juice should be as good as you can buy. Why start a ML fermentation? I guess it's OK but you may get a crisper wine without this step. I like the bentonite step. This will smooth out some roughness the new wine may have. You might also consider a PVPP fining step which will keep the wine very light in color.

Bill Frazier Olathe, Kansas USA

I agree with the other guys. Don't dilute the juice. Let it be all it can be! FWIW, I made a 2001 PG using my normal barrel fermentation regimen for Chardonnay. The numbers were close to yours - pushing 25º Brix. The wine is sort of a cross between a red and a white - but not a rosé. It's more copper colored. I really like it, despite the fact that it didn't turn out to be a Santa Margherita clone. It wouldn't be as good or interesting if it had.

BTW, I'd use a lot more oak than one ounce in 5 gallons - but then I _like_ oak. Also, I'd probably use a slower yeast than D47. That stuff is too vigorous for whites IMO. I tried a new one last year that shows promise: VL2. It's slow and steady, and seems to have good alcohol tolerance.

Tom S

Thank you all for your helpful suggestions. I'll take your advice - no diluting the must! I'll also boost the amount of wood. Not sure if I can easily get my hands on a small (5g) quantity of VL2 here in Pennsylvania, but I'll look for it.

Do you have any suggests on the 'sur lies' process? It is totally new to me. For example, how long and how frequently to continue stirring on the lees? Should I rack off the gross lees or is reduction less of a concern with frequent stirring?

RD

Sorry if this appears twice, I had server errors when attempting to post...

Thank you all for your helpful suggestions. I will take your advice

- no diluting the must. I will also boost the amount of wood. Not sure if I can easily get my hands on a small (5g) quantity of VL2 here in Pennsylvania, but I'll look for it.

Do you have any suggestions on the 'sur lies' process? It is totally new to me. For example, how long and how frequently do you stir the lees? Should I rack off the gross lees or is reduction less of a concern with frequent stirring? Is taste one's best guide for determining when the process is complete or are there other signs to look for?

Thanks again, RD

You aren't likely to find that. I buy it by the Kilo from Scott Labs.

Reduction _is_ less of a concern with sur lie aging if you stir the lees every couple of days until ML completes - but you still need to be vigilant for an incipient H2S problem. If you smell rotten eggs, rack off the lees ASAP.

Tom S

I personally prefer Pinot Gris without MLF or Oak. Perhaps that makes it Sauvignon Blanc then.

Chris

Quite true. They are distinctly different varietals.

Why not? Where is it written in stone that one must always make a wine the same way that everyone else does? That's no fun! FWIW, I made a barrel fermented Pinot Grigio a few years ago that turned out pretty nice - and very different from the usual plonk in the stores. It still has Pinot Grigio varietal character, but instead of being crisp and acidic it's fat and lush with enough tannin to carry it for some years.

Tom S

Thank you all again for your input. I have to agree with Tom S here. Though I frequently make and enjoy lean, clean, crisp style wines (particularly Riesling), I also enjoy a fat, full, oaky white. It depends on the meal and the setting. I'm just trying to explore a new (for me) style of winemaking. It seemed that this Pinot Gris juice might enable me to do so. For me, the many varietals and winemaking styles are what make this hobby so interesting.

RD

Thank you all again for your input. I have to agree with Tom S here. Though I frequently make and enjoy lean, clean, crisp style wines (particularly Riesling), I also enjoy a fat, full, oaky white. It depends on the meal and the setting. I'm just trying to explore a new (for me) style of winemaking. It seemed that this Pinot Gris juice might enable me to do so. For me, the many varietals and winemaking styles are what make this hobby so interesting.

RD

Pinot Gris is known for being made in 2 different styles - the crisp and lean vs. the fat, lush and oaky. The numbers you have look well suited for the second type.

Apparently, opinions on this style difference can get heated at times. I've heard of a judging contest where there were 2 candidates for a gold medal, representing the two styles, and the judges almost came to blows on what's a "proper" way of making Pinot Gris.

Pp

Pinot gris and most of the varietals that lend themselves to aromatic-styled wines are favourites of mine.

Traditionally a pinot gris is not barrel-aged or oaked, left on the lees or allowed to go through ML for exactly this reason. PG has traditionally been a crisp, fruity wine, low alcohol, relatively high acid, often off-dry and sporting a marvellous bouquet. Obviously this does not prevent one from experimenting and finding what suits them best. My personal preference is that an oaky, buttery, full wine is best made from Chardonnay, Sauv blanc, etc. That being said, if I've ever tasted a barrel-aged, ML pinot grigio I wouldn't have known so would not rule it a bad idea out of hand.

This autumn I hope to do a gewurtz with some skin contact, some oak, and some time sur lie. I'm hoping for a good year in Niagara!

You may very well get color from extended skin contact in Gewürtztraminer. When quite ripe the fruit has some color in the skins - not as much as Pinot Grigio, but it's there. Pre-fermentation treatment with PVPP might be necessary if you wish to produce a "white" wine.

That said, I believe the Alsatian wines are made pretty much the way you describe.

Tom S