Bulk age until the next season's grapes are here. I have nine carboys
of '04 right now and will bottle in about three weeks. There's just not
enough room to keep eighteen or more carboys around. The only problem
I've had is tartrate sediment, nothing serious.


Ray Calvert wrote:
> Yes, bulk aging does tend to yield a more consistent wine and that is
> usually desirable. One would like to know what to expect when he opened the
> 10th bottle of wine from a batch. But there is another reason. A small
> amount of wine, like a bottle, will be effected by temperature more. If you
> keep your wine in controlled temperature, this may not be important; but if
> you keep it at room temperature it may be. A room goes up and down in
> temperature, day to night or over the range the AC is set at. A bottle is a
> small amount and will change temperature faster and be effected by
> temperature change. A large amount takes longer to change temperature and
> will be effected less. Temperature change may be more detrimental than the
> wrong temperature. I have heard people at wineries say that a 750 ml bottle
> will age differently than a magnum because of this.
>
> Ray
> "Rob" > wrote in message
> oups.com...
>
>>I'll let others be more scientific, but in general, bulk aging allows
>>for a more consistent batch of wine. Since no matter what you do, each
>>bottle will age (and therefore taste) different over time, the longer
>>all the wine is together, the more consistent it will be.
>>
>>I've also found it's easier to age the wine properly if it's in a
>>carboy, as it's a lot harder to pull off a dinner's worth of glasses.
>>
>>Rob
>>
>>
>>
>>Jambo wrote:
>>
>>>I'd like some opinions, pros and cons for both, if you have any
>>>you'd like to share.. thanx all!
>>>
>>> KJ
>>
>
>


--
ernie San Francisco Bay AVA
California, USA
to reply, rack off the lees.