I agree, especially with the Sangiovese. In my experience the Sangioves is
good to use in a blend in grapes from other areas such as the Mid Atlantic.

"The Chateau Plonk de Jacques" > wrote in message
ups.com...
> Joe : Generally the CV grapes are not the best quality but can be good.
> a few guidelines /things I have learned sine 1998 .
>
> 1/ Fresh as possible.
> 2/ The best grape generally come from Lodi Area for most varietials
> 3/ Red better than whites- Although Muscat can be good.
> 4/ Mediterrean varieties IE Italian or Rhone better than Bordeaux
> (Merlot/Cab Sav). Avoid Pinot Noir -Is not a true PN any way.
> 5/ Best I've had from CV were Barbara, Syrah and Zinfandel.
> -The Zinfandel is the most consistant year in /year out.
> The Zin are often over 25 years old. Sangiovese can be good some
> years and Petit Sirah is good as well.
> 6/ Grenache from CV tend to be light so cold soak or
> Freeze the Juice/ Pulp separately then thaw. Dump out the last
> 10-20% of the thawing juice (Containing the most water)and ferment
> with the concentrated 80% juice with pulp added back in.
> 7/ Blending helps a lot. I made a Rioja as 1/3 Grenache, 1/3 Valdepenas
> (Temperanillo clone) and 1/3 Cab Sav all from CV. This blend turn
> out
> better than the pure varietal wine I made from each at ssame
> time/way.
> 8/ Try belending Grenache with Syrah and Malovoise Black (Cinsault) for
>
> a Rhone Blend.
> 9/ The Premium Hand Picked (Lodi)CV Varietals such as Syrah/Merlot/Cab
> Sav are
> worth the extra $12 Case if Available - Much more care and
> attention by
> the grower. IF avaialble.
> 10/ Because of the light colour of the Grenache ferment for at least 12
> hours at
> 30 degrees C- then cool to 25 degrees C. This helps with colour
> extraction.
>
> WashingtonState Grapes often are a better quality/Value especially
> whites
> and Bordeaux (Merlot Cab Sav/Cab Franc) based on my experiance..
>
> I hope this helps
> Jim Ashenden -"Ch Plonkd De Jacques."
>
> Joe Sallustio wrote:
>> >...how does Grenache stand up as a Red?
>> I'm a little torn on that, it's not going to be a Rhone valley or
>> Spanish style Grenache, it's a little lighter. Everything from there
>> is.
>>
>> When people post that wines made from the Central Valley are not of the
>> same quality as better areas they are correct, but its truly a matter
>> of degree to me. It can make very good table wine or the Gallo's
>> wouldn't be swimming in money.
>>
>> I like it as a red but think if you blend that with Syrah you get a
>> nice blend; you get the deeper color of the Syrah and the perfume of
>> the Grenache and they don't fight, they marry well. I think it makes a
>> much better rose; but if using grapes and a red is the object maybe
>> plan on a long maceration.
>>
>> To be honest varietal characteristics are muted with most of these
>> grapes. You can tell a Merlot from a Cab and a Pinot Noir but they
>> have very little 'power' for lack of a better way of saying it.
>>
>> That said, most of my wine is given away as gifts and it's very well
>> thought of. A wine connoisseur would not be very impressed but that is
>> approximately 0.001% of the population, most people would think a $100
>> bottle of Bordeaux is just awful tasting and most from around here
>> would actually admit that.
>>
>> I like the reds I make from the Central Valley.; you can't go wrong
>> with them if you are looking for everyday table wine.
>>
>> Joe.
>