The tannins in the cab are a bit on the low side....I need to do something fast orelse I'll end up with rose !!!!! I would be tempted to add grape skins from the Alicante batch I am making as they are not contributing anymore to the batch.
what do you guys think ?
Couldn't you do an extended maceration to get more out of the CabSav skins?
You can add anthocyanin. It's available commercially. Don't construe that as a _recommendation_ though. I've never used it myself, but it is an option.
Actually, there's nothing wrong with a more "elegant" style Cabernet. Taste counts more than color.
Tom S
Alicante makes a rather bland wine so the Cab character shouldn't be changed very much. But, Alicante does have lots of color. I would dump in the Alicante pomace. lum
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