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A Concord "enhancement" ??
In article >, (glad heart) wrote:
>I've got 3-4 lbs of sanitized Concord grapes in my freezer. My idea
>was to ameliorate the fruitiness of a merlot or a gamay must next
>season.
*Major* mistake in my opinion. You will likely be disappointed. There are
better uses for the Concords, and better things to blend with the merlot (e.g.
Cabernet).
> I happen to love the taste of a Concord grape
Me, too -- but not wine made from them. The Concord is too high in acid, and
too low in sugar, to be well suited for winemaking. Then there's the matter of
the taste... the same acids and esters that give the Concord its distinctive
taste as a table grape (or in Welch's grape juice or jelly) don't mix well
with alcohol.
>but in reading
>some of the older threads on this NG, I'm concerned that Concord does
>not necessarily produce the best wine.
I nominate that sentence for understatement of the month.
>Not sure what a "foxy" wine is.
Buy a bottle of commercial Concord wine.
If you don't like that, don't bother making your own Concord wine.
>
>Is my enhancement idea on track or am I better off leaving well enough
>alone?
>
Ever had a grape pie? Seriously. Those "3-4 lbs" of Concord grapes will make
three delicious pies, maybe four. And that's a *much* more practical use for
them, than making wine. Save the winemaking for grapes that deserve to be made
into wine, and use the Concords for what they are best suited to: juice,
jelly, or some of the best pies you've ever had in your life. Email me
(alphageek at milmac dot com) if you want a recipe.
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