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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Color of Cabernet Wine
I just pressed and racked my Cabernet Sauvignon wine into its
secondary's. The wine is in active MLF. (can see and smell it). This was the first year I used fresh grapes from Lodi California. They were picked on a Sept 22, shipped to me, and crushed on Sept 27. All is going well, My numbers look good, but my color seems light. I am also processing some local Chancellor grapes which are dark as black ink, and that may be skewing my perception, but my Cab wine seems a bit light.. (lighter that the commecial Cabernet i am currently drinking). Some background on my process: I used RC-212 yeast, added DAP after about 1/2 the sugar was gone, and put some pectin enzyme in at that time too. 2 days later I induced MLF. SG was 1.10 at start and is now at .0998. It is currently resting on the gross lees. My fear is that my ad-hoc press did not extract enough from the skins. (see my other post to see pics of the press.) So, my question is this; will my wine darken? |
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Color of Cabernet Wine
Wayne,
A few points. Your wine will darken as it ages. It will continue to clear for many months. If you introduce your wine to any sort of oak, it will also pick up some color from that. My wines darken substantially in barrel. I've never done a Chancellor but Cabernet is not going to be as dark as some wines. Grapes like Syrah and Zinfandel are naturally darker, almost black, while Cabernet is usually a deep crimson red and something like Nebbiolo is more of a rosy brown. If you let the wine ferment on the skins for at least 7 or 8 days the color will be fine. If you're currently going through MLR you should be able to taste the wine to see how much extract you got from the skins. If the wine tastes good you have nothing to worry about. Time and a little oak will take care of the color. Paul |
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Color of Cabernet Wine
On Oct 11, 12:14*pm, ":Paul" > wrote:
> Wayne, > > A few points. > > Your wine will darken as it ages. *It will continue to clear for many > months. *If you introduce your wine to any sort of oak, it will also > pick up some color from that. *My wines darken substantially in > barrel. > > I've never done a Chancellor but Cabernet is not going to be as dark > as some wines. *Grapes like Syrah and Zinfandel are naturally darker, > almost black, while Cabernet is usually a deep crimson red and > something like Nebbiolo is more of a rosy brown. > > If you let the wine ferment on the skins for at least 7 or 8 days the > color will be fine. *If you're currently going through MLR you should > be able to taste the wine to see how much extract you got from the > skins. *If the wine tastes good you have nothing to worry about. *Time > and a little oak will take care of the color. > > Paul Thank you. I have both time and oak..... -Wayne |
Posted to rec.crafts.winemaking
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Color of Cabernet Wine
On Oct 11, 3:28*pm, Wayne Harris > wrote:
> On Oct 11, 12:14*pm, ":Paul" > wrote: > > > > > > > Wayne, > > > A few points. > > > Your wine will darken as it ages. *It will continue to clear for many > > months. *If you introduce your wine to any sort of oak, it will also > > pick up some color from that. *My wines darken substantially in > > barrel. > > > I've never done a Chancellor but Cabernet is not going to be as dark > > as some wines. *Grapes like Syrah and Zinfandel are naturally darker, > > almost black, while Cabernet is usually a deep crimson red and > > something like Nebbiolo is more of a rosy brown. > > > If you let the wine ferment on the skins for at least 7 or 8 days the > > color will be fine. *If you're currently going through MLR you should > > be able to taste the wine to see how much extract you got from the > > skins. *If the wine tastes good you have nothing to worry about. *Time > > and a little oak will take care of the color. > > > Paul > > Thank you. *I have both time and oak..... > -Wayne- Hide quoted text - > > - Show quoted text - Your wine may or may not darken over time...oak will impart some colour, but some colour also drops out as the wine settles, fines, and/ or stabilizes. Older wines tend to become relatively more pale- brickish rather than deeply vibrantly in colour. Did you cold soak or "bleed" the must ? If not, you may not get a wine as dark as if you had. These practices are very common in commercial premium wines. In the future, if colour is a concern for you, you can cold soak for a few days (see other posts or wine resources on the steps and precautions to take), or bleed off some free-run juice, which is generally lighter in colour, ferment it separately, then blend some back if desired or just treat it like a white wine and bottle it as a rose. This involves letting the first 10 to 15% of the wine run off freely, remove it (ferment is separately), then press to get a more concentrated 85 to 90% of the wine--the press-wine is always darker in colour and more concentrted in tannins and phenols). Since it is too late for these in your current situation, if you want to deepen the colour you might want to experiment with blending some of your much darker chancellor wine into your Cab. You'd be surprised how much of a different 5% or less can make in colour. Run some blending trials to see what amount of Chancellor works best in terms of colour without adversely affecting the taste/aroma. Good luck, Chris. |
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