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homegrown or commercial

In the last year of making mostly fruit wines I have bumped into a few folks that have the same past time, making wine. This has provided the oppurtunity to sample -very few- home made grape wines.

I freely admit I'm not an experienced or qualified taster, but the home made wines seem to be what I would describe as truer to the grape. They have or retained a grape quality in the finished product. It's not fruity at all, but it seems they still have 'grapeness' in the wine. It isn't like grape juice, or juice flavored wines, and is present in even the driest Cab. Instead I would say the wine reminds me of the grape. Does that make any sense?

Is this odd, wrong? Should it be there or not, or am I nuts. It tastes great to me.

Steve - Noobie Oregon

Reply to
spud
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"spud" wrote.....

.....I freely admit I'm not an experienced or qualified taster, but the

I think that home winemakers make wine to their taste and not to score a high review number. It's like there is one ideal taste that commercial wineries strive for but each home winemaker has his own best taste. I know in our case we like our reds un-oaked and our zinfandel has I think something of what you describe. By the way I think everyone is a qualified taster! Who better than you knows what you like.

Bill Moats Pau Hana Farm Milton-Freewater, OR

Reply to
Bill Moats

This may be because many home made wines are not oaked or aged in new oak barrels. One way - other than adding sugar - to cover up defects in a wine is to over oak it.

Reply to
Paul E. Lehmann

Thanks for the responses. Sure is interesting and mabye trying to recognize these subtle differencces will help with my skills over time.

Take Care Steve - Noobie Oregon

Reply to
spud

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