"like wine" to top up a WinExpert Corvina Classico


Hi, all.
I am making a WinExpert Corvina Classico di Veneto kit. This is a new grape and taste to me, but found the marketing hype too good to pass up. smile.
I normally "top up" with like wine on kits rather than water and have never had a problem. So I normally buy 1-5 bottles of the same type wine when I need to top up after stabilizing.
My question is: does anyone know what a like wine is for Corvina? Or is this also commercially available? My googling didn't find a simple answer. Maybe I'll hit my wine store next - but don't want to buy $30 bottles of wine to "top up".
thanks for any thoughts. DAve
Reply to
Dave Allison

DAve,
Corvina is the main grape in Amarone (it may also be used a bit in Valpolicella, I think). With prices at about $40 and up for Amarone, I agree that using it to top up a kit wine would be silly. I know of one wine, Corte Gardoni Becco Rosso, that is 100% Corvina, not an Amarone. It is about $15 - $20 but, in my opinion, also way too good for using as top up wine. You might consider using a Valpolicella, also from the Veneto, but I think you're still in the $15 - $30 price range. This probably isn't the answer you wanted.
RD
Reply to
RD

I was thinking the exact same thing; using bottles in general for topping is just not going to be cost effective unless it's 2 buck Chuck (which is no longer 2 bucks). I would ether rack this into smaller carboys if I wanted to keep it the same or I would get a nice box of Australian box wine. That way you can top without any issues. If you start with at least 5.5 to 6 gallons and use a 5 gallon carboy you should have enough left to never need the other topping wine.
After I rack I always settle the lees in a fridge overnight and rack that to another container. As long as it's over 750 ml it will last at least 6 months to a year.
Joe
Reply to
Joe Sallustio

Basic Valpolicella should be cheaper than $15-30 I'd think, no? I'd go with that.
RD, I think it's the same grapes for both Amarone and Valpolicella (Corvina, Rondinella and Molinara), only the winemaking process is different.
Pp
Reply to
pp

I think you're right, Pp. I could not remember if all three grapes went into both wines at the time of my reply. I guess I've come to like some of the ripasso Valpolicellas that seem to be $15 or more.
RD
Reply to
RD

Dave, my corvino chrushendo kit is six months in the bottle, and doesnt taste like anything I would buy, my price range is around ten bucks.
I can only say much the same...I wouldnt personally top up with wine that cost more than that, even for the corvino, which is my most expensive kit by an astronomically long measure. At six months I took a bottle down....very VERY fruity, great complex taste and long lush finish
Good luck
Sean
Reply to
snpm

Sorry Sean, just to clarify, are you saying the kit tastes much *better* than $10 commercial wine?
Pp
Reply to
pp

sorry....clarity is not my strong suit......if you topped this wine up, and wanted to use something that tasted similar, you would have to use a wine from at least the $ 10 and up price range. A range I cant afford to drink, let alone use for top-up.
none of the wines in my price range, $10 and below, taste anything like as good as the corvino kit does at 6 months.
Reply to
snpm

Wow, what great response. thanks! This all is great input. This really helps. After more googling, it appears this is close to a Merlot? Well, I will take your advice, this is good.. thanks. DAve p.s. it's time to rack and stablize and top up. thanks for all the input.
Reply to
Dave Allison

You could consider another option. I saw one "topping off" solution; adding sterile glass marbles to the carboy. You maintain the integrity of your wine and the marbles are reusable. Just another thought.
Reply to
Frank Bacon

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