"mdginzo" wrote in message
oups.com...
I would like to age a Sauv Blanc I am planning on making in steel like
the New Zealand Nobilo Icon. I just have a few quetions about it:

1. What does aging in steel actually do for the wine? I understand
that aging in oak adds the flavor of the charred oak, but steel cannot
add flavor, can it?

No. That's the reason it is used in winemaking. It adds no flavor
whatsoever to the wine. It's also really easy to clean and extremely
durable.

2. What kind of container should I use? is a stainless steel beer keg
good enough?

Those are very popular with both home and commercial winemakers. They're
cheap too. :^)

3. Aging this way, is a year too much before bottling?

Not at all - especially if you plan to age "sur lie".

I don't know where you are getting your fruit, but the classic NZ style
Sauvignon Blanc tends to be a blend of fruit picked early, which retains
that "grassy" character, and later harvested fruit that has higher sugar,
less acid and greater maturity. They are cold fermented, lightly oaked (if
at all) and usually not put through ML so as to retain their crispness and
sharply defined fruitiness. I like them in the Summer especially as a nice
change of pace from my usual Chardonnay.

Tom S
www.chateauburbank.com