I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Yes indeed. Red wine will taste different at the temperature ranges you
mentioned. I belive most people will find that red wines in the 50 - 55
temperature range taste better to them for red wines. I am not sure how
temperature relates to taste of tannins but even with whites, the cooler
the temperature, the more acidic the wine will taste and the more "fruity".

"Room Temperature" has a different meaning today than it did in the old days
without the modern heating systems we have today. Try some of your whites
at different temperatures and see if you can tell the difference also.

In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)
--
³When you give food to the poor, they call you a saint. When you ask why the poor have no food, they call you a communist.²
-Archbishop Helder Camara
http://tinyurl.com/o63ruj
http://countercurrents.org/roberts020709.htm

Wildbilly wrote:

In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)
I like your quote at the bottom

Paul

On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
*michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

michael wrote:

On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

Try this:

Next time you open a bottle, pour out a glass and drink it and save the rest
in the opened bottle until the next day. Test to see how the remaining
wine in the bottle taste the next day - or two days. If it is a lot better
taste to you, then your wine will improve with age - it just needs more
time.

Have you checked out the site:

http://www.winepress.us/

There are a LOT of us there and it is very active with a lot of good topics
and opinions. I am known as PEL on the site. You can also post pictures
which sometimes help a lot in the conversations. They have been having
problems with their server but it has been fairly stable recently.

Paul

Michael,

You need to rack it more. Just keeping it in the carboy is not the
answer. Rack it every 6 months and the tannins mellow. Additionally,
heating the wine is a good way of degassing it. You might have still
had CO2 in it.

On Feb 9, 6:19*am, michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:





Wildbilly wrote:
In article
,
*michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

In article
,
michael wrote:

On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
*michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

All things being equal, red wines don't age well in glass. If it is just
the tannins that are bothering you, egg white fine, 2 egg whites/60 gal.
(don't beat them stiff). Otherwise, your wines are stable now. All the
microorganisms in the wine are now history. It seems a waste to throw
that away. Re-fermenting seems like a very bad idea, a very bad idea,
indeed.
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...ting_activists
http://www.democracynow.org/2010/1/19/headlines

Red wine does fine in glass . You have to rack it to add controlled
amount of oxygen. In barrels that oxygen seeps into it through the
wood. Add ing wood chips and racking at 3-6 month intervals makes for
a great wine. SO2 addition each rack is required also.

On Feb 10, 1:37*am, Wildbilly wrote:
In article
,





*michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
*michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

All things being equal, red wines don't age well in glass. If it is just
the tannins that are bothering you, egg white fine, 2 egg whites/60 gal.
(don't beat them stiff). Otherwise, your wines are stable now. All the
microorganisms in the wine are now history. It seems a waste to throw
that away. Re-fermenting seems like a very bad idea, a very bad idea,
indeed.
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...1/19/headlines

In article
,
wrote:

Red wine does fine in glass . You have to rack it to add controlled
amount of oxygen. In barrels that oxygen seeps into it through the
wood. Add ing wood chips and racking at 3-6 month intervals makes for
a great wine. SO2 addition each rack is required also.

If it is a light red wine, and not too tannic, you can follow doublesb's
suggestion of racking, but do a gentle racking. Most Côtes du Rhône are
tank wines (large bottles) that are meant to be drunk young. Barrel aged
wine gets its' oxygen from being "topped" every three months or so, to
fill up the ullage from evaporation through the wood. My experience is
that the more you leave a wine alone, the better it is. Of course, there
are times that you need to intervene, but the fewer times they are
opened and exposed to the air, the better.

On Feb 10, 1:37*am, Wildbilly wrote:
In article
,





*michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
*michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making
some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very
good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea
that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it
will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them
;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

All things being equal, red wines don't age well in glass. If it is just
the tannins that are bothering you, egg white fine, 2 egg whites/60 gal.
(don't beat them stiff). Otherwise, your wines are stable now. All the
microorganisms in the wine are now history. It seems a waste to throw
that away. Re-fermenting seems like a very bad idea, a very bad idea,
indeed.
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...rrestin...http
://www.democracynow.org/2010/1/19/headlines
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...ting_activists
http://www.democracynow.org/2010/1/19/headlines

On 9 Feb, 11:52, "Paul E. Lehmann" wrote:
michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual..

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

Try this:

Next time you open a bottle, pour out a glass and drink it and save the rest
in the opened bottle until the next day. *Test to see how the remaining
wine in the bottle taste the next day - or two days. *If it is a lot better
taste to you, then your wine will improve with age - it just needs more
time.

Have you checked out the site:

http://www.winepress.us/

There are a LOT of us there and it is very active with a lot of good topics
and opinions. *I am known as PEL on the site. *You can also post pictures
which sometimes help a lot in the conversations. *They have been having
problems with their server but it has been fairly stable recently.

Paul- Hide quoted text -

- Show quoted text -

Yes,it does get a little better when left in an opened bottle for a
day or so.The wine is already 3 years old,but perhaps it is not
maturing very fast in glass.What surprises me is that I do not get a
tannin deposit on the bottom of the glass demijohn.That is why I have
not deemed it necessary to rack it-all I see is a deposit on the
inside of the glass.Perhaps red wine does need more air (which it
would get if maturing in oak),so perhaps I will rack some more to
introduce some oxygen to help with maturation.I assume that I add a
small amount of sulphite(30ppm) on each racking,though I thought that
red wine (unlike white wine)does not need it due to its tannin .
Thanks again
Michael

In article
,
michael wrote:

On 9 Feb, 11:52, "Paul E. Lehmann" wrote:
michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

Try this:

Next time you open a bottle, pour out a glass and drink it and save the rest
in the opened bottle until the next day. *Test to see how the remaining
wine in the bottle taste the next day - or two days. *If it is a lot better
taste to you, then your wine will improve with age - it just needs more
time.

Have you checked out the site:

http://www.winepress.us/

There are a LOT of us there and it is very active with a lot of good topics
and opinions. *I am known as PEL on the site. *You can also post pictures
which sometimes help a lot in the conversations. *They have been having
problems with their server but it has been fairly stable recently.

Paul- Hide quoted text -

- Show quoted text -

Yes,it does get a little better when left in an opened bottle for a
day or so.The wine is already 3 years old,but perhaps it is not
maturing very fast in glass.What surprises me is that I do not get a
tannin deposit on the bottom of the glass demijohn.That is why I have
not deemed it necessary to rack it-all I see is a deposit on the
inside of the glass.Perhaps red wine does need more air (which it
would get if maturing in oak),so perhaps I will rack some more to
introduce some oxygen to help with maturation.I assume that I add a
small amount of sulphite(30ppm) on each racking,though I thought that
red wine (unlike white wine)does not need it due to its tannin .
Thanks again
Michael

All wines need SO2, unless you're making vinegar (little is needed below
pH3). 30ppm is about the max. free SO2 that you want. If you add 30ppm
to each racking, the wine will be undrinkable. Polymerization of tannins
is a slow oxidation. Exposure to the air is will lead to rapid oxidation
--- acetic acid --- acetaldehyde --- big waste of time, effort, money.
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...ting_activists
http://www.democracynow.org/2010/1/19/headlines

Wildbill,

I've never experienced oxidation from racking. As long as there is
free SO2 the wine will not oxidize. I add 50ppm each rack and the wine
is very drinkable. In fact, it's better than any commercial stuff made
from the same quality grapes I use. If Micheal added 30ppm each rack
it would take 10 racks to get to 300ppm. That's assuming no oxygen is
introduced during racking. IOW, it won't even be close to 300ppm and
probably more close to 30ppm at the end.

On Feb 11, 10:44*am, Wildbilly wrote:
In article
,





*michael wrote:
On 9 Feb, 11:52, "Paul E. Lehmann" wrote:
michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

Try this:

Next time you open a bottle, pour out a glass and drink it and save the rest
in the opened bottle until the next day. *Test to see how the remaining
wine in the bottle taste the next day - or two days. *If it is a lot better
taste to you, then your wine will improve with age - it just needs more
time.

Have you checked out the site:

http://www.winepress.us/

There are a LOT of us there and it is very active with a lot of good topics
and opinions. *I am known as PEL on the site. *You can also post pictures
which sometimes help a lot in the conversations. *They have been having
problems with their server but it has been fairly stable recently.

Paul- Hide quoted text -

- Show quoted text -

Yes,it does get a little better when left in an opened bottle for a
day or so.The wine is already 3 years old,but perhaps it is not
maturing very fast in glass.What surprises me is that I do not get a
tannin deposit on the bottom of the glass demijohn.That is why I have
not deemed it necessary to rack it-all I see is a deposit on the
inside of the glass.Perhaps red wine does need more air (which it
would get if maturing in oak),so perhaps I will rack some more to
introduce some oxygen to help with maturation.I assume that I add a
small amount of sulphite(30ppm) on each racking,though I thought that
red wine (unlike white wine)does not need it due to its tannin .
Thanks again
Michael

All wines need SO2, unless you're making vinegar (little is needed below
pH3). 30ppm is about the max. free SO2 that you want. If you add 30ppm
to each racking, the wine will be undrinkable. Polymerization of tannins
is a slow oxidation. Exposure to the air is will lead to rapid oxidation
--- acetic acid --- acetaldehyde --- big waste of time, effort, money.
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...1/19/headlines

BTW,

Adding 30ppm SO2 to a non-sulfited wine will not leave 30ppm FREE SO2.
Think about it, most of it will bind with the oxygen during racking.


On Feb 11, 10:44*am, Wildbilly wrote:
In article
,





*michael wrote:
On 9 Feb, 11:52, "Paul E. Lehmann" wrote:
michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

Try this:

Next time you open a bottle, pour out a glass and drink it and save the rest
in the opened bottle until the next day. *Test to see how the remaining
wine in the bottle taste the next day - or two days. *If it is a lot better
taste to you, then your wine will improve with age - it just needs more
time.

Have you checked out the site:

http://www.winepress.us/

There are a LOT of us there and it is very active with a lot of good topics
and opinions. *I am known as PEL on the site. *You can also post pictures
which sometimes help a lot in the conversations. *They have been having
problems with their server but it has been fairly stable recently.

Paul- Hide quoted text -

- Show quoted text -

Yes,it does get a little better when left in an opened bottle for a
day or so.The wine is already 3 years old,but perhaps it is not
maturing very fast in glass.What surprises me is that I do not get a
tannin deposit on the bottom of the glass demijohn.That is why I have
not deemed it necessary to rack it-all I see is a deposit on the
inside of the glass.Perhaps red wine does need more air (which it
would get if maturing in oak),so perhaps I will rack some more to
introduce some oxygen to help with maturation.I assume that I add a
small amount of sulphite(30ppm) on each racking,though I thought that
red wine (unlike white wine)does not need it due to its tannin .
Thanks again
Michael

All wines need SO2, unless you're making vinegar (little is needed below
pH3). 30ppm is about the max. free SO2 that you want. If you add 30ppm
to each racking, the wine will be undrinkable. Polymerization of tannins
is a slow oxidation. Exposure to the air is will lead to rapid oxidation
--- acetic acid --- acetaldehyde --- big waste of time, effort, money.
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...1/19/headlines

Michael,

When you leave it in an opened bottle, is it a full bottle? IOW, is it
full up into the neck? If it is, that won't do much to aerate the
bottle. The surface area isn't big enough to have much effect on the
volume of wine in the bottle. That's why wine is filled up into the
neck in the first place, Take the bottle and pour it vigorously into a
glass pitcher and leave it over night and drink it the next night, 24
hrs. Don't worry, it won't go bad, in fact it'll get much better.


On Feb 11, 6:29*am, michael wrote:
On 9 Feb, 11:52, "Paul E. Lehmann" wrote:





michael wrote:
On 9 Feb, 02:17, "Paul E. Lehmann" wrote:
Wildbilly wrote:
In article
,
michael wrote:

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some
excellent dry white wines(as judged by others),I am new to red wine
making.

The year 2006 was very good in England,with all grapes ripening very
well,and earlier than usual.I fermented the grapes on the skins and
with the grapes natural yeast,and achieved full fermentation after 2
to 3 weeks-the grapes were pressed after 6 days maceration.The wine
was matured in gallon glass demijohns for three years,and bottled
recently.I tried the wine in my cool pantry (it has been pretty cold
in England this winter),and was a little disappointed.It had a very
nice fruity nose but seemed a little tannic.We compared it with a
commercial Australian Cabernet ,and was not convinced that mine was
that much inferior.We decided to serve it to our friends at a dinner
party,as English red wine made from English grapes is quite unusual.

The surprise came when I warmed up the wine to about 65For room
temperature.The wine had lost its tannic nature and was very good,with
absolutely no comparison to drinking the wine at 50F.I am well aware
that red wine should be drunk at room temperature,but had no idea that
its character should change so much;it makes it difficult to assess
wine being stored in a cooler place.
I would welcome comments
Michael

Good reds and whites: 14C - 16C
Young fruity reds, rosés, and dry whites: 11C - 12C
Sparkling: 7C - 8C
Dessert Wines: 6C

Chilling a wine, reduces your ability to taste it. Too warm and it will
seem flat. Then again, wines are like steaks. No one can tell you the
right way to serve it (well done, rare), or what is the best temp to
serve wines, for you. Learn the rules, and then you can break them ;O)

I like your quote at the bottom

Paul- Hide quoted text -

- Show quoted text -

Thanks for the comments.
I think that my problem with this red wine is that I have got an
excess of tannin.I thought that it would become more mellow after
three years in a glass demijohn,but although it has coated the glass
with a thin red deposit,there has been no deposit in the bottom of the
demijohn.The grapes were very ripe when picked (Brix 18.5 which about
the best we get in our cool climate),but possibly a little low on
acid.The wine has a good fruity nose,its colour is deep red and
clear,but that is about the best one can say-the taste gets better on
the second or third glass,but presumably all wines do due to the
alcohol kicking in.It is somewhat better than a supermarket wine at 8
dollars a bottle,my friends at a recent dinner party liked it and my
daughter gives it 9/10.However,I feel that I need more understanding
of what I perceive to be wrong,in order to improve it.
Michael

Try this:

Next time you open a bottle, pour out a glass and drink it and save the rest
in the opened bottle until the next day. *Test to see how the remaining
wine in the bottle taste the next day - or two days. *If it is a lot better
taste to you, then your wine will improve with age - it just needs more
time.

Have you checked out the site:

http://www.winepress.us/

There are a LOT of us there and it is very active with a lot of good topics
and opinions. *I am known as PEL on the site. *You can also post pictures
which sometimes help a lot in the conversations. *They have been having
problems with their server but it has been fairly stable recently.

Paul- Hide quoted text -

- Show quoted text -

Yes,it does get a little better when left in an opened bottle for a
day or so.The wine is already 3 years old,but perhaps it is not
maturing very fast in glass.What surprises me is that I do not get a
tannin deposit on the bottom of the glass demijohn.That is why I have
not deemed it necessary to rack it-all I see is a deposit on the
inside of the glass.Perhaps red wine does need more air (which it
would get if maturing in oak),so perhaps I will rack some more to
introduce some oxygen to help with maturation.I assume that I add a
small amount of sulphite(30ppm) on each racking,though I thought that
red wine (unlike white wine)does not need it due to its tannin .
Thanks again
Michael