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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Default Advise for Vineyard Establishment

Ted
" 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"

thats what the commercial growers and wine makers from the AVA are
telling me...experiment if you want but "why"? and that also brings in
the discussion of how many different grapes are grown in the region
without establishing a market for a few that the AVA can become known
for.

"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"

Yeah the white wine is just to be prepared for the future...if I am
successful at growing and making wine and want to bond a small
winery ....a tasting room with just Pinot Noir in it might stay kinda
empty, it would be nice to have a couple whites for those that like
them...so I could have a Pinot, a Regent, and a blended red, and a
white or two..though I think I would have a much higher ability to get
some people to hang out and try some wine and sit in the vineyard with
a little selection....maybe go with one recognized white and try
Traminette...of course I am thinking ten years down the road, first I
got to grow it and learn to make it well, I figure thats about five
years just to figure which end the grapes come out of....

Jason
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Default Advise for Vineyard Establishment

jay wrote:

> ok,
> so I started looking up a bit about Pinto Gris since I am now
> considering it as one of the whites I want to grow, and it fits in
> well with all the other Pinot types and Burgundian stuffs I am already
> considering,
> NOW in my research I have found references to blending Pinot Gris into
> Pinot Noir IOT to contribute complexity and lighten the color! really?
> do they just add a little juice skins and Pomace to the must? or are
> we blending finished wines...are we talking white wine here? WTF are
> they talking about?


I have no idea but I do know that if you allow Pinot Gris even a little skin
contact time after crushing you will end up with "Pink Pinot". Been there
and done that - not on purpose, of course. I think there is one winery, I
think it is in BC of Canada, that does this on purpose.
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