"Guinea Red"
zeebyrd
Red"? I have heard the name used to refer to homemade red Italian
wine, but I'm not sure what kind of red wine.
I am trying to find a recipe for "Guinea Red", but cannot find any
references to it online.
Zeebyrd
Sent via Deja.com http://www.deja.com/
Before you buy.
jackkeller
Red," "Italian Red," "Guinea Red," or some other such nom du vin
italiano. In almost every case, the requestor cites some old, recently
passed immigrant from Italy who brought his skills as a winemaker with
him and made a batch of (pick your name) every year. While he was
here, no one paid him any attention as he made his wine. They don't
know what kind of grapes he bought or where he bought them. They don't
know what kind of yeast he used if any. They just drank the wine and
they want me or someone else to make up for their inattentiveness by
supplying a recipe that will make "his wine." It doesn't work that way.
"Dago Red," "Daigo Red," "Italian Red," and "Guinea Red" are all
generic slang terms for "red Italian wine." They don't really describe
anything except red wine. The Italian was the winemaker, not
necessarily the grapes. And if the grapes were Italian, from where in
Italy did they come? Were they Barbera, Marzemino, Sangiovese, or
Rosanella from Lombardy? Were they Trebbiano Toscano, Canaiolo Nero,
Malvasia del Chianti, or Vermentino from Tuscany? What about
Montepulciano or Ciliegiolo from Umbria, or Tocai Rosso, Corvina
Veronese, Rondinella, or Molinara from Veneto? Do you see the problem?
My advice is to keep your ears attuned and the next time you hear of a
wine called "Guinea Red," act like a sleuth and track it down to some
little old man who makes a batch at home every year or so. Offer to
help him and learn what grapes he gets and from where and how he goes
about making his wine. Write it all down. Then come back here and
tell us what you learned. I'm serious. I, for one, would like to know.
Jack Keller, The Winemaking Home Page,
http://www.geocities.com/NapaValley/1172/
Jim O'Neil
A thousand years ago, when I was in high school down in Florida, one of
my buddies' dad made Dago Red. His best wine making trick, which I
didn't realize until much later, was convincing us youngsters that
drinking 'green' wine would give you hives. It did keep us from sampling
his product as it aged -or at least not sampling too much of it.
> Zeebyrd, about 2-3 times a year I get requests for "Dago Red,"
> "Daigo
> Red," "Italian Red," "Guinea Red," or some other such nom du vin
> italiano. In almost every case, the requestor cites some old,
> recently
> passed immigrant from Italy who brought his skills as a winemaker
> with
> him and made a batch of (pick your name) every year.
--
Jim O'Neil
SchlossGoist
news:8tsdsf$iop$1...@nnrp1.deja.com...
> Does anyone know what kind of wine is referred to by the name "Guinea
> Red"? I have heard the name used to refer to homemade red Italian
> wine, but I'm not sure what kind of red wine.
>
> I am trying to find a recipe for "Guinea Red", but cannot find any
> references to it online.
>
> Zeebyrd
-----------------------------
Hi Zeebyrd:
Here is a local (NE Ohio) recipe for "Dago Red":
-Use 50% Zin + 50% Muscat grapes from Lodi.
-Crush by foot, retain stems.
-Do not adjust the must chemistry.
-Ferment in open vat for 4 days using indigenous yeasts.
-Press into a used whiskey barrel. Attach airlock.
-Rack to gallon jugs on Good Friday.
-Drink.
The above wine will have a very interesting nose (due to the whiskey barrel
& the Muscat grapes) & will almost always be rather sweet (as the indigenous
yeast will not be able to cope with the high Central Valley sugars).
Hope this helps.
Prosit:
Ed
--
The Viticulture FAQ & Glossary - http://www.itsmysite.com/vitfaq
"I like on the table, when we're speaking,
The light of a bottle of intelligent wine."
-Pablo Neruda
zeebyrd
"SchlossGoist" <zen...@hotmail.com> wrote:
> Hi Zeebyrd:
>
> Here is a local (NE Ohio) recipe for "Dago Red":
>
> -Use 50% Zin + 50% Muscat grapes from Lodi.
> -Crush by foot, retain stems.
> -Do not adjust the must chemistry.
> -Ferment in open vat for 4 days using indigenous yeasts.
> -Press into a used whiskey barrel. Attach airlock.
> -Rack to gallon jugs on Good Friday.
> -Drink.
>
> The above wine will have a very interesting nose (due to the whiskey
barrel
> & the Muscat grapes) & will almost always be rather sweet (as the
indigenous
> yeast will not be able to cope with the high Central Valley sugars).
>
> Hope this helps.
>
> Prosit:
> Ed
> --
> The Viticulture FAQ & Glossary - http://www.itsmysite.com/vitfaq
Ed -
Thanks for the info! At least now I have a better idea of what it
actually is.
I'm new to winemaking (hah! New? I haven't even made any yet!) Do
you mind if I ask what the stems are retained for?
SchlossGoist
> Ed -
>
> Thanks for the info! At least now I have a better idea of what it
> actually is.
>
> I'm new to winemaking (hah! New? I haven't even made any yet!) Do
> you mind if I ask what the stems are retained for?
>
> Zeebyrd
-------------------------
Hi Zeebyrd:
The stems are retained primarily because that is the traditional technique &
because it is easier (particularly when making large volumes of wine) to not
worry about destemming.
However, the overall quality of the wine could be improved by removing the
stems at the crush.
Hope this helps.
Prosit:
Ed
--
The Viticulture FAQ & Glossary - http://www.itsmysite.com/vitfaq
"I like on the table, when we're speaking,
Brian Lundeen
advice you've ever learned, and do the opposite? In addition, the local
variant of Dago Red requires that the grapes have at least some mold
covering them. ;-)
Brian
"SchlossGoist" <zen...@hotmail.com> wrote in message
news:t0623j6...@corp.supernews.com...
Jack Webb
"zeebyrd" <zee...@my-deja.com> wrote in message
news:8u6qm8$j0r$1...@nnrp1.deja.com...
> In article <t0623j6...@corp.supernews.com>,
> "SchlossGoist" <zen...@hotmail.com> wrote:
> > Hi Zeebyrd:
> >
> > Here is a local (NE Ohio) recipe for "Dago Red":
> >
> > -Use 50% Zin + 50% Muscat grapes from Lodi.
> > -Crush by foot, retain stems.
> > -Do not adjust the must chemistry.
> > -Ferment in open vat for 4 days using indigenous yeasts.
> > -Press into a used whiskey barrel. Attach airlock.
> > -Rack to gallon jugs on Good Friday.
> > -Drink.
> >
> > The above wine will have a very interesting nose (due to the whiskey
> barrel
> > & the Muscat grapes) & will almost always be rather sweet (as the
> indigenous
> > yeast will not be able to cope with the high Central Valley sugars).
> >
> > Hope this helps.
> >
> > Prosit:
> > Ed
> > --
> > The Viticulture FAQ & Glossary - http://www.itsmysite.com/vitfaq
>
>
> Ed -
>
> Thanks for the info! At least now I have a better idea of what it
> actually is.
>
> I'm new to winemaking (hah! New? I haven't even made any yet!) Do
> you mind if I ask what the stems are retained for?
>