high end red wine kits

I guess it depends on what you mean by 'high-end'. Especially as prices vary from country to country (ie US vs Canada) and even store to store.

Do you mean the kits that come with packages of grape skins?

And what brand of kits are you comparing to?

Steve

I'm asking generically about the higher end kits ie. $140+ as opposed to the ~$80 kits that were somewhat thin. The US and Cdn dollar are about par so "generically" I assume the price is about the same. I'd be interested in general comments on the real high end red kits. Are people seeing some very good quality come out of these and how are they comparing to store bought red say in the $15/bottle range. One brand I was looking at was the Kenridge (Kendall Ridge) Foundry Series but I'd guess that the Selection Estate series is in there as well.

Don

There is a huge difference in QUALITY.The cheaper ones are good for drinking as soon as 30 days. Of course the taste is not up to the profile of more expensive wines. Note this URL

Its a good source of info for beginners. Think of it this way, "Good things aren't cheap and cheap things are rarely good". Start off with some cheap kits so you can drink it sooner. Then, try an better kit. VIOLA ! You will see and taste the difference.

Tom

URL

I've made a fair number of kits but learned earlier on to stay away from the reds, their quality being somewhere between crap and barely drinkable. Now I'm wondering about these high end red kits, the ones in the $150 range some of which are coming with grape skin packs. Are they finally ok?

Don

Don:

Over the years I've been more of a white wine drinker, just getting more into reds more recently. I have been enjoying Vineco's Ken Ridge Showcase whites (esp German Gewurztraminer and NZ Sauv Blanc). Although the NZ SB needed some aging. Will be making the Founders Series German Riesling later this year probably.

The feedback at winepress.us on the grape skin reds is that they are GREAT, especially if aged for over 12 months. Because of limited distribution of Vineco products in the US, there is not much comment on the Founders Series.

I ran a store until last year, and got some good feedback on the Founders Series SuperTuscan. But most of my customers drink there wine quite young.

Steve

Don, All I can say is try one. That being said we all have different tastes. When you make a "high end" kit it is best to age them for at least a year before drinking. Remember the 3 words in winemaking Patience Patience Patience I would not rush these kits. I keep then aging in the carboy longer before bottling. Have you tries "Juice"? The Chilean juice will be here late April / May. I do alot of juice from CA, Italy and Chile. Here you have more control for your taste. Just my .02

Tom

Here is what I have done:

Sel Estate Crushendo Super Tuscan- Winexpert - wow! wow! Was ready in 5 months, but after 12 months, this is just great. $40 a bottle type!

Winexpert Estate Lodi Cabernet Sauvignon - wow! wow ! Nice rich berry, long tail. Great with pasta, or just sipping. $30 a bottle equivalent.

Winexpert Crushendo! Corvina Classico - If you like Merlot, this is awesome. $60 a bottle in my mind. I don't even like Merlots typically, but this one blows me away.

I am convinced the more expensive kits are worth it. But having some lower end ones for drinking or giving away (so they don't ask for more? haha) is always good to have in the cellar.

Done 17 kits, and 2 in the secondary now, and 2 still in the box. DAve p.s. I always top up with like wine, not water. fyi.

snipped-for-privacy@yahoo.com wrote:

oh. well, then. my taste buds are still not in the Merlot family. smile. Thanks for the correction. I learn a lot from this NG. I only thought it tasted like Merlot, so forgive me.

I did forget to mention the Crushendo Zinfindel from Winexpert - (I won't way wow). It is the 2nd best Zin I've ever had. The other was not a kit, but I'd love to re-taste test them. smile. Red Zin for me, is great with rack of lamb. wow. (oops)

DAve

pp wrote:

For all kits, I follow the instructions, except for "topping up" after stablizing, I add like wine instead (3-6 bottles to fill up my secondary. IMHO this keeps the red wines strong, than if I added water. For kits with skins - I do what it says - I believe kits are cook books, not moon-landings. smile. when I use recipes, I experiment more. (Just bottled a Cherry Port from recipe - and it has a ton of potential in a year or so.)

DAve

pp wrote: