jay wrote:

> Thanks Paul !!!, it seems alot of growers in the puget sound cane
> prune as well...well in a few years I might be asking you for
> Traminette vinification tips!

It makes itself. The only thing I do that some others do not do is cold
soak overnight with screw top plastic jugs partially filled with water and
frozen and put in with the crushed grapes. ( Oh, to have a jacketed
stainless tank ) I just do this overnight and press the next morning. I
think it brings out a lot more aromatics. I even did this on Chardonnay
this year and I seem to have gotten very good aromatics.

"I am going to give Traminette
a shot, see how it goes,"

There goes the Puget Sound neighborhood.




On Oct 8, 1:21*pm, jay > wrote:
> Well Paul, if you say the wine is better I am going to give Traminette
> a shot, see how it goes, that plus Siegerrebe and some Pinot Gris,
> Just curious where did you work that grew Gewurtaminer??

Paul.
Yeah I propably will become well versed in cold soaking techniques
with the Pinot Noir, and St Laurent being thin skinned low tannin
grapes and all..
actually all my cool weather grapes will probably have to have a cold
soak with the exception of Agria....might need to get a big freezer
for all those water jugs....

Bob, I'll let the Hells Angels, Gangbangers, Goth freaks, and Hippie
communes know

Gewürztraminer has a personality disorder. If you make it dry you
upset those who expect to be sweet. If you make it sweet you lose
those who like a dry white. Labeling does not seem to work. They look
at the G and don't do past that point.

With Pinot Gris you can even use Grigio. You choose the wine making
style and sweetness level you prefer, opt for Gris if dry, Grigio if
sweeter, and say on the label what the buyer can expect and no broken
hearts.

I still argue against the flat forehead school of wine growing. If if
grows well in the region, is a wine name recognized by your market,
and will fully ripen, go with the known.

If you do not prefer white wine, are you making it for yourself? If
not for you, then? Life in the winery and vineyard can have enough
complications without feeling like you are swimming up stream.

ted

On Oct 8, 9:21*am, jay > wrote:
> Well, apparently the people that grow it , make wine from it here just
> dandy, just doesn't sell cause the locals buy the Siegerrebe and the
> average consumer rather buy Pinot Gris or Chard.

On Oct 8, 9:30*pm, jay > wrote:
> Paul.
> Yeah I propably will become well versed in cold soaking techniques
> with the Pinot Noir, and St Laurent being thin skinned low tannin
> grapes and all..
> actually all my cool weather grapes will probably have to have a cold
> soak with the exception of Agria....might need to get a big freezer
> for all those water jugs....
>
> Bob, I'll let the Hells Angels, Gangbangers, Goth freaks, and Hippie
> communes know

when you get stateside, visit WillaKenenzie Winery. They have
perfected the cold soak process. They pick to macro bins, destem back
into the macros, sprinkle lightly with SO2, seal with stretch wrap to
air tight, and move the bins, stacked, into refrigerated storage
units, chilled to 28-32 F for up to 3 weeks. When they bring inside,
fermentation takes 10-21 days. They then seal the bins again and tuck
them away for another week for extended maceration. All on site.

On a recent trip to Italy to learn about how they make wine I saw a
similar process being used in Bolgheri and Montalcino.

ted

tdjudd wrote:

> On Oct 8, 9:30Â*pm, jay > wrote:
>> Paul.
>> Yeah I propably will become well versed in cold soaking techniques
>> with the Pinot Noir, and St Laurent being thin skinned low tannin
>> grapes and all..
>> actually all my cool weather grapes will probably have to have a cold
>> soak with the exception of Agria....might need to get a big freezer
>> for all those water jugs....
>>
>> Bob, I'll let the Hells Angels, Gangbangers, Goth freaks, and Hippie
>> communes know
>
> when you get stateside, visit WillaKenenzie Winery. They have
> perfected the cold soak process. They pick to macro bins, destem back
> into the macros, sprinkle lightly with SO2, seal with stretch wrap to
> air tight, and move the bins, stacked, into refrigerated storage
> units, chilled to 28-32 F for up to 3 weeks. When they bring inside,
> fermentation takes 10-21 days. They then seal the bins again and tuck
> them away for another week for extended maceration. All on site.
>
> On a recent trip to Italy to learn about how they make wine I saw a
> similar process being used in Bolgheri and Montalcino.
>
> ted

Thanks for the information. Sounds like they know what they are doing.

Paul