I recently started a batch of frozen zinfandel grapes that I intend to make into a port. Unfortunately (or maybe fortunately) the grapes were heavily raisined. It's now down to about 1.040, I've pressed, and I'm about ready to dump in some brandy. But when I taste the must/ wine, it has a different taste than I'm accustomed to. It actually tastes more like raisins and less like grapes (I guess no surprise there).
My question is what should I expect? Does wine made from dried out grapes have any distinctive qualities?
The grapes (raisins) to begin with had good sugar (well over 28 Brix, which I diluted down), and good acidity.
Thanks to all,
Lee