Over oaked, any suggestions

My 11 gallons of Pinot Noir is now too oakey for my tastes, funny thing is I liked the taste at the point when I took it off the oak chips. Not sure why now its too woody, but it is. Are there any suggestions for reducing this?

Tom

Reply to
Tom
Loading thread data ...

Time. The woody character dissipates over time; after a year you probably won't notice it at all. Rack it a couple of times before bottling, too.

This might be frustrating if you were planning to drink it soon, but pinot is a varietal that ages very nicely, and you'll find other flavors and bouquets developing as well.

Tom wrote:

Reply to
ernie

You can age it a long time or you can blend it with a less oaky wine. I think that is about it.

Ray

Reply to
Ray

You could fine with casein or gelatine to reduce the oak character. (I'd be more inclined to go with casein as gelatine can be heavy for Pinot.)

Ben

Reply to
Ben Rotter

I'm not sure if it's the _only_ red that does. Some of the other, less tannic reds may also exhibit protein instability.

Tom S

Reply to
Tom S

Tom,

very simple! Take the white of one egg, whisk it in a bowl, add some wine, stir en add to the wine. Good for 60 litres of wine.Apply when you are going to rack the wine within a day or two. It clears AND takes tannines away. Test by tasting if you should repeat the treatment.

Ed

"Tom" schreef in bericht news: snipped-for-privacy@corp.supernews.com...

Reply to
ed montforts

Tom,

very simple! Take the white of one egg, whisk it in a bowl, add some wine, stir en add to the wine. Good for 60 litres of wine.Apply when you are going to rack the wine within a day or two. It clears AND takes tannines away. Test by tasting if you should repeat the treatment.

Ed

"Tom" schreef in bericht news: snipped-for-privacy@corp.supernews.com...

Reply to
ed montforts

Ed,

I'm not trying to reduce tannins, the mouthfeel is perfect. It the "woody" character, flavor, I'm trying to bring down from leaving it on oak too long. Pinot is just to delicate to oak much and I went way overboard.

Reply to
Tom

I suggest again that you do some fining trials. You might be surprised that the mouth feel improves further with fining, and you may achieve your objective of reducing the oakiness to a degree that you find pleasant. What do you have to lose? Your only alternatives are (1) leave it alone and hope that age softens the effect of the wood, or (2) wait until the 2004 crush and blend it with unoaked wine. Actually, there's a third option: blending it with a Pinot Noir made from a kit. Personally, I wouldn't do that, but it is an option.

Tom S

Reply to
Tom S

I agree Tom, and as I replied to your post I'm going to try your fining suggestions this weekend on a small test.

My second reply was to Ed's specific suggestion with the egg whites to reduce tannins.

I appreciate all you do for this group!

Thanks

Reply to
Tom

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.