Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R

http://winemaking.jackkeller.net/request172.asp

On 2 Jan 2005 06:50:33 -0800, wrote:

Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R

http://winemaking.jackkeller.net/request172.asp

On 2 Jan 2005 06:50:33 -0800, wrote:

Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R

wrote:
Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R

Hi jr

You can use any kind of grapes you want. In SW PA Alicante and Muscat
are the typical blend. My grandfather used Alicante and Muscat grapes.
He would crush and ferment the grapes together. The ratio he used was
11 lugs of Alicante to 13 lugs of Muscat. He would add sugar if
necessary but with central valley grapes this was pretty rare.

For the first time in five years we are doing a red but this time
substituted Sangiovese and Cab Sauv for the Alicante which was not
available when we picked up our order. So far it's pretty interesting.
We are running malolactic fermentation on it and will cold stabilize
soon as it is done.

HTH

Frank

wrote:
Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R

Hi jr

You can use any kind of grapes you want. In SW PA Alicante and Muscat
are the typical blend. My grandfather used Alicante and Muscat grapes.
He would crush and ferment the grapes together. The ratio he used was
11 lugs of Alicante to 13 lugs of Muscat. He would add sugar if
necessary but with central valley grapes this was pretty rare.

For the first time in five years we are doing a red but this time
substituted Sangiovese and Cab Sauv for the Alicante which was not
available when we picked up our order. So far it's pretty interesting.
We are running malolactic fermentation on it and will cold stabilize
soon as it is done.

HTH

Frank

Might help if you try (dago red).

Rick


wrote in message
ups.com...
Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R

"Frank Mirigliano" wrote in message
...
You can use any kind of grapes you want. In SW PA Alicante and Muscat are
the typical blend. My grandfather used Alicante and Muscat grapes.

With all due respect to your grandfather, that combination sounds simply
_awful_! ;^Þ

For the first time in five years we are doing a red but this time
substituted Sangiovese and Cab Sauv for the Alicante which was not
available when we picked up our order.

Please tell me you didn't mix those with Muscat. :^]
Not that I have anything against Muscat; it makes a *wonderful* sweet white
wine.

I'm not a big fan of the so-called "super-Tuscan" blends. I really like
Sangiovese all by itself, and I find that Cabernet Sauvignon or Syrah - even
as a minority component - tends to be so dominant in such blends that I
can't taste the Sangiovese.

But after all, it's _your_ wine. :^)

Tom S

"Frank Mirigliano" wrote in message
...
You can use any kind of grapes you want. In SW PA Alicante and Muscat are
the typical blend. My grandfather used Alicante and Muscat grapes.

With all due respect to your grandfather, that combination sounds simply
_awful_! ;^Þ

For the first time in five years we are doing a red but this time
substituted Sangiovese and Cab Sauv for the Alicante which was not
available when we picked up our order.

Please tell me you didn't mix those with Muscat. :^]
Not that I have anything against Muscat; it makes a *wonderful* sweet white
wine.

I'm not a big fan of the so-called "super-Tuscan" blends. I really like
Sangiovese all by itself, and I find that Cabernet Sauvignon or Syrah - even
as a minority component - tends to be so dominant in such blends that I
can't taste the Sangiovese.

But after all, it's _your_ wine. :^)

Tom S

wrote:
Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R


Hi Jerry,

First it is Dago Red. My Dad fermented at the same time a 2 to 1 ratio
of Zin with Muscat. Used natural yeasts and no sugar. I fermented
concentrates of each separately and found that a 70/30 blend worked
quite well. Will be bottling soon for further bulk aging.
Good Luck
Sal Coco
Kansas City KS

wrote:
Can I get some help here? Wow it is so hard to find this recipe. If
anyone has a good "dego red" (no harm meant), may I request it from
you? Thanks Jerry R


Hi Jerry,

First it is Dago Red. My Dad fermented at the same time a 2 to 1 ratio
of Zin with Muscat. Used natural yeasts and no sugar. I fermented
concentrates of each separately and found that a 70/30 blend worked
quite well. Will be bottling soon for further bulk aging.
Good Luck
Sal Coco
Kansas City KS

Tom S wrote:
"Frank Mirigliano" wrote in message
...

You can use any kind of grapes you want. In SW PA Alicante and Muscat are
the typical blend. My grandfather used Alicante and Muscat grapes.


With all due respect to your grandfather, that combination sounds simply
_awful_! ;^Þ


For the first time in five years we are doing a red but this time
substituted Sangiovese and Cab Sauv for the Alicante which was not
available when we picked up our order.


Please tell me you didn't mix those with Muscat. :^]
Not that I have anything against Muscat; it makes a *wonderful* sweet white
wine.

I'm not a big fan of the so-called "super-Tuscan" blends. I really like
Sangiovese all by itself, and I find that Cabernet Sauvignon or Syrah - even
as a minority component - tends to be so dominant in such blends that I
can't taste the Sangiovese.

But after all, it's _your_ wine. :^)

Tom S


Hi Tom

Respect appreciated.

This blend is pretty typical for the old timers around Pittsburgh. Most
of the suppliers around here know this blend and stock Muscat and
Alicante in 42# lugs. Is it an acquired taste? Probably. It's bone
dry and slightly bitter, pretty atypical for Muscat. It's the taste I
grew up with and it's nice to pay homage to my grandfather every few
years. And of course it can't be purchased so it has to be made.

As far as the Sangiovese and Cab Sauv, the grapes we get here are all
from the central valley. We usually do them as varietals or make some
Merlot and blend it with the Cab. The Cabernet is a bit rough and the
Sangiovese is light. They arrive in so-so condition and are of just
o.k. quality. Usually takes ten minutes to cull through a box to get
rid of all the bad stuff. It's not that big a tragedy to blend them
this way.

We have some Vignoles and a Chardonnay from juice supplied by Arrowhead
Winery (Pennsylvania). This is the first time we've done Chardonnay and
it smells and tastes good so far. Pretty exciting. All of the wine is
undergoing MLF right now which is a bit of a trick given the temp in the
cellar. I guess if it were easy...

Frank