I know that this is always being asked so please forgive once more....I
just recieved my price list for CV grapes. Prices are $28-30 for 36lb
"fresh"grapes and $48 for 20 liter of juice.Canadian dollars that is.
Was wondering if anyone might know what the ripening conditions were
like this year. For example would the Grenache have all the flavor
cooked out of it? What might stand up to extreme heat and still give
some flavor? My choices are...ALICANTE,BARBERA,CABERNET FRANC,CABERNET
SAUVIGNON,CARIGNANE,CARNELIAN,GRENACHE,MERLOT,MONT EPULCIANO,PINOT
NOIR,SANGIOVESE,ZINFANDEL.....thanks in advance for any
replys......andy j.

I make a rose from CV Grenache grapes every year, it's outstanding. I
think the Syrah is the best of the juices but they all blend well...

Joe

wrote:
> I know that this is always being asked so please forgive once more....I
> just recieved my price list for CV grapes. Prices are $28-30 for 36lb
> "fresh"grapes and $48 for 20 liter of juice.Canadian dollars that is.
> Was wondering if anyone might know what the ripening conditions were
> like this year. For example would the Grenache have all the flavor
> cooked out of it? What might stand up to extreme heat and still give
> some flavor? My choices are...ALICANTE,BARBERA,CABERNET FRANC,CABERNET
> SAUVIGNON,CARIGNANE,CARNELIAN,GRENACHE,MERLOT,MONT EPULCIANO,PINOT
> NOIR,SANGIOVESE,ZINFANDEL.....thanks in advance for any
> replys......andy j.

Joe...how does Grenache stand up as a Red?

>...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.

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.

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.
>

CV? I'm not connecting what that means. Is this a source of concentrates?
--
DAve

wrote:
> I know that this is always being asked so please forgive once more....I
> just recieved my price list for CV grapes. Prices are $28-30 for 36lb
> "fresh"grapes and $48 for 20 liter of juice.Canadian dollars that is.
> Was wondering if anyone might know what the ripening conditions were
> like this year. For example would the Grenache have all the flavor
> cooked out of it? What might stand up to extreme heat and still give
> some flavor? My choices are...ALICANTE,BARBERA,CABERNET FRANC,CABERNET
> SAUVIGNON,CARIGNANE,CARNELIAN,GRENACHE,MERLOT,MONT EPULCIANO,PINOT
> NOIR,SANGIOVESE,ZINFANDEL.....thanks in advance for any
> replys......andy j.
>

Dave
The Central Valley of California. The only good thing that came of
Prohibition was the entrenching of an industry to supply homewinemakers
with decent vinifera grapes and must from California. It's not Napa
but it makes good everyday table wine.

Joe
Dave Allison wrote:
> CV? I'm not connecting what that means. Is this a source of concentrates?