"Aging " wine in blender
cardano
Recently, I heard that one can simulate a little aging in a newly
bottled wine to improve it for early tasting. I tried this with both
a red and a white made from six week kits and it seemed to work. The
blender-treated wine (30 to 60 seconds) seemed to be somewhat less
sharp than the untreated wine. This was done on the same day the
wines were bottled. The kit manufacters recommend at least six months
aging for the wines in question. I'm wondering if others have tried
this and what you think. Of course, I don't think this means that we
have a new aging trick in which one minute in the blender = one month
in the bottle :-)
Please remove "nospam" from address if e-mailing.
GREATFERM
Absolutely wonderful ! Thank You !
This is the sort of thing that would never occur to any orthodox winemaker, and
is why this group of people-who-will-try-anything is so great.
O course, you will blow away any SO2, H2S and dissolved CO2 with this sort of
abuse, as well as aerate the wine heavily, liberating all the aromatics all at
once.
The dissolved air will give the wine a creamy texture, increasing mouthfeel.
I used to make frozen orange juice this way, and it was great, creamy, smooth,
stuff, but then I discovered that it would not keep overnight. Don't keep this
wine overnight !
Jay Conner
Greatferm
saltspring wino
This idea may work for some wines that might otherwise be undrinkable
but will almost certainly over expose the wine to air and problems
will follow. I wouldn't recommend it.
Paul
BCAWA
cardano wrote in message
<34eb857e....@discovery.intergate.bc.ca>...
A couple of years ago on a tour through Fetzer Winery in California I
video taped the winemaker explaining the system they use to speed the
aging of red wine. This is what he had to say:
The reason new red wine (Cabernet in this case) is harsh on the tongue
is that the tannin is in small single cells that get caught in the
ridges of the tongue making the wine taste harsh and high in tannin. As
the wine ages the tannin cells join together and become larger. The
larger tannin particles then slide over the tongue making the wine taste
softer or less harsh. This joining together of the tannin cells also
occurs when wine oxidizes. So they will pump over some tanks of red wine
and splash it on the side of the tank to slightly oxidize it thereby
making the wine ready to drink sooner.
However one must also consider that there are many things other than
softening of tannins that happen in properly aged wines. Another
consideration is that Fetzer has a well-equipped laboratory where they
can do tests that are beyond what is available to the average home
winemaker.
Aerating wine in a blender seems somewhat aggressive. However it may be
worth a try with a bottle or two.
Then again, there is also the pyramid method...
Jack
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
British Columbia Amateur Winemakers Association
British Columbia Guild of Wine Judges
http://nanaimo.ark.com/~jziebart/
cardano
grea...@aol.com (GREATFERM) wrote:
>O course, you will blow away any SO2, H2S and dissolved CO2 with this sort of
>abuse, as well as aerate the wine heavily, liberating all the aromatics all at
>once.
>The dissolved air will give the wine a creamy texture, increasing mouthfeel.
>
>I used to make frozen orange juice this way, and it was great, creamy, smooth,
>stuff, but then I discovered that it would not keep overnight. Don't keep this
>wine overnight !
I never keep opened wine overnight :-)
saltspring wino
I've been thinking about it and decided to say that the best way to
age wine is the time honoured method, in a barrel, lots of time. There
may be other ways but you can count on this one to work.
Running out of wine you say? Make more next year and put some of it
away.
Paul
Paul Frymier
BCAWA wrote:
>
>
> However one must also consider that there are many things other than
> softening of tannins that happen in properly aged wines. Another
Can anyone describe what some of these things are?