The kit wines I make are mostly reds -- cos I like red wine. But the reason
I have gone on upward to the higher priced kits is to seek an increase in
vinousity (?) and a reduction in the cooked flavour. But it still exists and
it seems from reading this string that it is unavoidable. It is the same
reason that I don't cook my blackberries or elderberries ( or indeed any of
my fruits for wine ) I learned that lesson 30 years ago.

BUT occasionally something different happens. I mentioned on another topic
the other day that I had made a "tempranillo" wine from a SolVino kit -- a
cheaper end of the range at £22 for a 5 gall imp kit ( cf Selection reds
@£52.50). It came in two large cans and I it made as a summer
slurping/cooking wine, starting in September 2002. It actually got a bit
forgotten in its bulk aging and I didn't bottle it until Mid September
2003. I don't even recollect anything about it at bottling time. anyway come
last Christmas I opened a bottle to aid me and the pot, in making some
casseroley thingy or other. anyway I immediately decided to put it on my
"reserve" shelves. It is every bit as good as some of my Selection reds at
less than half the price.
I am usually very sensitive the the red kit wine taste but honestly it was
barely perceptible -- if at all. I opened a bottle about half an hour ago
and I am tasting it right now. Yes there is a smidgin of the old cooked wine
taste but I have to look hard for it. But there is a good whack of tannin in
the mouth -- which I favour -- and perhaps if more kit wines had a bit more
bite and harshness to them it might ameliorate the cooked wine flavour.
Now I am not being critical but I remember some 20 plus years ago being
offered a Californian red for the first time when dining with my 2 schoolboy
sons. There was a bit of a promotion Would it be a "Paul Masson" wine? --
something like that. But I immediately commented that it was too smooth and
innocuous on my palate. Here's where I am not being critical. Is it possible
that the "US American" taste in red wines tends towards reduced tannin
levels. I am certainly aware that most of the kit wines lack ( for my
tastes) that slightly mouth puckering sensation that I associate with a good
tannin "belt"
I am probably talking rubbish as usual but I certainly do add a extra bit of
tannin in one or two of the BK selection reds


--
Trevor A Panther
In South Yorkshire, England
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"Brian Lundeen" > wrote in message
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