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