Grenache........

Great minds think alike! Been noodling over the same topics.

I've never made a Grenache, but I do drink quite a few Rhone wines (recently had the pleasure of visiting some of those great villages). My personal preference is for syrah based wines. And again my personal preference is for Sierra Foothill Syrah versus Central Valley. If you're interested in acquiring some Foothill Syrah, I might be able to hook you up witha grower or two; let me know and we can email.

Hi Ric.....well all I have access to out here on the East Coast of Canada are Central Valley grapes that arrive about 2 weeks or so after harvest. Shipping costs for small amounts would be very pricey indeed. We make the best of what is available and try not to be envious of those who live closer to the source. That being said .....I'm always open to a good idea....andy j.

A fellow in our wine club make an excellent, fruity wine using central valley grapes that are shipped to the Kansas City area every fall. His blend is 3 lugs Syrah, 2 lugs Grenache and 1 lug Carignane. He cold soaks all crushed grapes 3 days before pitching yeast. He sets 1/2 of the Grenache juice aside to make a rose. All are fermented separately and are blended after malo lactic fermentation. I grow my own grapes but his wine is so good I'm tempted to make his recipe from California grapes this year.

Bill Frazier Olathe, Kansas USA

Bill, then the Grenache contribution to the blend is 1.5 lugs?

Thanks Steve noobie Oregon

Andy,

Where are you located exactly ?

Séb

snipped-for-privacy@gmail.com wrote:

I've used Brehm's grenache for a couple of years now and it's been very successful. The grapes are from McDowell Valley AVA, not the central valley.

snipped-for-privacy@gmail.com wrote:

I've used Brehm's grenache for a couple of years now and it's been very successful. The grapes are from McDowell Valley AVA, not the central valley.

snipped-for-privacy@gmail.com wrote:

He uses all of the skins, seeds and pulp in the must...1/2 of the juice. Bill Frazier

Thanks!

Steve noobie Oregon

I make mostly central valley wines; some from juice, some from grapes. Both Grenache and Syrah are about the best I make year after year.

I usually make a light Grenache (on the skins for less than a day) and throw the skins after pressing in with something else. The Syrah gets oaked; the Grenache less oak, maybe an ounce of beans per 5 gallons. They both blend well with everything, they are very flexible.

Joe