On Jan 12, 8:09*pm, wrote:
> On Jan 12, 6:05*pm, Joe Sallustio > wrote:
>
>
>
>
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> > On Jan 12, 5:33*pm, wrote:
>
> > > On Jan 12, 10:50*am, wrote:
>
> > > > So I made Cab Sauv and Sangiovese this year. *I rean out of space in
> > > > my fermenters so I also had made a blend of the 2. I think it was 40%,
> > > > 60% respectively. *Anyhow, the blend is worse than both varietals on
> > > > their own and I can't figure out why. *It is lighter, like a second
> > > > press wine and lacks body and character. *...
>
> > > I've heard similar stories from a number of commercial wine makers.
> > > Sometimes 1 + 1 = 0. Blends of otherwise good wines just don't turn
> > > out like you'd expect. It seems like blending the musts instead of the
> > > finished wines would be even more prone to these anomalous results.
>
> > > I think additional oak at this point might help. Barrel aging should
> > > do even more than a simple oak addition, but I'm guessing that you
> > > don't have an oak barrel. If all else fails, use it for cooking. :-}
>
> > > Greg G.
>
> > Since it seems light you might want to try freezing some of it and
> > removing the ice as an experiment; youv can always just blend it back
> > to get to a point you like. *Why did youi add water initially? *You
> > could try a bit of tannin too but go easy there.
>
> > Joe
>
> = i added water because brix was at something like 28-29. *As for the
> wine itself. I just drank some and will just go about drinking it as
> it is not that bad, it is just more like a rose - I'm just not a fan
> of roses. *As I said before I onl;y have 8 bottles of the stuff since
> I shared the batch...but it was mainly a curiosity why 1+1 did not
> equal at least 1.1.
> thanks all
> Marc- Hide quoted text -
>
> - Show quoted text -

Ok, I remember this one now. Why don't you make some oak tea out of a
a few ounces of vodka and an ounce or two of oak and see if a few
drops improves a glass?

Joe