I agree with Joe; I can only think of bad things when I think of leaving the
skins on the juice. With that strong acid, I'd think of just crush, press,
and vinify. I had a wonderful Italian Pinto Blanc on Saturday afternoon -
crisp, with a subtle, almost floral fruit nose. I would want to ferment cool
and slow, and try to preserve that kind of quality.

Good luck!


"Joe Sallustio" > wrote in message
ups.com...
> Sounds perfect to me... I think Pinot Blanc is a relative of
> Chardonnay. Are you thinking of a cold soak or 'warm' soak, as in
> around 50 F or around 70 F? (Cold soak can mean a lot of things...)
> I'm thinking of doing a warm soak this year on some reds, I've never
> heard of that on a white. I would not ferment on the skins but that is
> me.
>
> Joe
>
>
> spud wrote:
>> Just picked some Pinot Blanc from my dear neighbor and was wondering
>> how to vint' this grape. Don't know anything about it, expect a
>> little from the archives.
>>
>> It is 21 Brix and 0.70% TA. The seeds are mature brown, most of the
>> stems are also. The skin has a wonderful tannic quality to it. If I
>> chew the skins beyond the tannic I pick up a bitter quality that is
>> not dis-pleasing but I think I would like to avoid in the wine. Might
>> require more aging to smooth out.
>>
>> So I'm thinking, can this be made into a fat white that needs aging
>> and maybe will pick up some complexity on the shelf? Or am I fooling
>> myself? I was thinking of cold soaking on the skins to give up some
>> flavor, maybe even just until bitterness just shows ( a few days) then
>> press and pitch yeast. Maybe even fermenting on the skins 'till
>> 1.030SGthen pressing.
>>
>> Is this asking too much from this grape? What do ya'all recommend?
>>
>> Steve noobie
>> Oregon
>
>