This is my first time using crushed grapes, after many successful attempts with juice/concentrate. Any advice on grapes which generally yield good results? An y grapes to avoid for the first attempt? Also, suggestions for the grapes to blend (and approximate percentages) for chianti?
Thanks in advance for the help. The grapes are in town and I'm anxious!
malarz
I suggest you buy the grapes which will make the type of wines that you like. You can obtain good (or poor) results with almost any grapes.
Chianti is made primarily from Sangiovese grapes. The original formula called for the use of 10-30% white grapes, but most Chiantis today do NOT use white grapes. They are either 100% Sangiovese, or they are blended with Cabernet Savignon and/or Merlot
If you make your "Chianti" from 100% Sangiovese, you won't be disappointed (assuming the grapes were in good condition). If you wish to blend, you can add about 10% Cabernet Savignon and/or Merlot. If you want to be daring, you can blend with Cab Franc.
You should preferably make each wine separately, and then blend, so you can determine the correct percentages by taste tests. This is what commercial wineries do, since the precise characteristics of grapes varies from year to year.
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