Joe Sallustio > wrote:

> As far as I am concerned the theory that hot pressed reds are inferior
> products lacking body and character is hogwash.
>
> Most of my reds are from hot pressed juice and they are all you should
> expect from the area they are grown in, the hot central valley. Hot
> pressed reds make excellent table wine. Anyone who expects to make
> the equivalent of a $50 bottle from these grapes is just fooling
> himself anyway. There is absolutely nothing wrong with hot pressing
> reds. If I lived in Bordeaux or Napa Valley I would probably not do
> this, but I don't and neither do most winemakers.
>
> We make excellent Syrah and Valdepena from hot pressed grape juice.
> The oldest we have to date is 6 years old and let me assure you they
> are pleasant wines. They are mature enough at 1.5 years and to date
> none of ours have fallen apart with age, (not that most get to sit on
> the shelf for years). They do not lack body, color or character. I
> have quite a bit of experience making good wine from red juice. The
> wines taste fine and lack nothing I am looking for.
> Regards,
> Joe

This interests me because I am sensitive to hystamines.

Do you, or anyone else, know if the hystamines are carried over to the
wine with this method. I know they are when the producer ferments on the
skins.

--
Thanks and regards, Shane.
"A closed mouth gathers no feet!"
Email: Beware the invalid word! shane at wonk dot demon dot co dot uk
Website: http://www.wonk.demon.co.uk/