Oak, tannin and what else?
 

Just wondering if any of you have had any luck with adding flavours to your
red wines (besides oak). I was thinking of things like black pepper,
vanilla, chocolate.

The following extract from a Wine Spectator review is quoted by way of
example

Vibrant, with cassis, black cherry and pomegranate flavors. Floral and spice
undertones offset the firm acid, and tannins grip on the tangy finish.

Oak, tannin and what else?
 

atrebla,

I make a blend of FA hybrids, based on Chambourcin. In addition to oak
and tannin, I add 1/2% to 1% (by weight) of fresh Blackberries. It adds
a brambly note without being identifiable.

I know of a _professional_ vintner who, back when peolple were talking
glowingly about Cabernet S. with "bell pepper" notes, pureed a bagful of
green peppers and added it to his vats. I'm told it was less than
successful. But then, so were his wines in general. ;)

HTH, Mike MTM

Oak, tannin and what else?
 

"MikeMTM" > wrote in message
...
> I add 1/2% to 1% (by weight) of fresh Blackberries. It adds
> a brambly note without being identifiable.

That is an adjective that has long mystified me: Just what do "brambles"
_taste_ like? I always thought brambles were thorns. Do they, therefore,
taste like _blood_?

Tom S

Oak, tannin and what else?
 

Tom,

At least you have the good sense to admit it! I'll bet not one "educated
palate" in a dozen who use the term would know the taste of brambles
if you handed 'em a glassful. For real. I've done it. Often.

Brambles are simply the cane fruits or berries, like blackberries,
raspberries, Loganberries, etc. They have a collective fruitiness, but
some, like blackberries, have distinctive tastes which work well in full
bodied reds. Kinda reminds me of how a good Pinot Noir comes together,
if you know what I mean.



HTH, Mike MTM

Oak, tannin and what else?
 

I probably shouldn't admit this, but I had a lot of chuckles once by
distributing an anonymous dry white wine to several relatively
wine-knowledgeable friends and acquaintenances, and asking them to identify
the grape. Amazingly, not one of them guessed "pear"! And only one of them
got noticeably angry when I revealed the truth...

Bart




"MikeMTM" > wrote in message
...
> Tom,
>
> At least you have the good sense to admit it! I'll bet not one "educated
> palate" in a dozen who use the term would know the taste of brambles
> if you handed 'em a glassful. For real. I've done it. Often.
>
> Brambles are simply the cane fruits or berries, like blackberries,
> raspberries, Loganberries, etc. They have a collective fruitiness, but
> some, like blackberries, have distinctive tastes which work well in full
> bodied reds. Kinda reminds me of how a good Pinot Noir comes together,
> if you know what I mean.
>
>
>
> HTH, Mike MTM
>

Oak, tannin and what else?
 

bwesley7 wrote:

> I probably shouldn't admit this, but I had a lot of chuckles once by
> distributing an anonymous dry white wine to several relatively
> wine-knowledgeable friends and acquaintenances, and asking them to
> identify
> the grape. Amazingly, not one of them guessed "pear"! And only one of
> them got noticeably angry when I revealed the truth...
>
> Bart

You can also fool many with grapefruit wine.

>
>
>
>
> "MikeMTM" > wrote in message
> ...
>> Tom,
>>
>> At least you have the good sense to admit it! I'll bet not one "educated
>> palate" in a dozen who use the term would know the taste of brambles
>> if you handed 'em a glassful. For real. I've done it. Often.
>>
>> Brambles are simply the cane fruits or berries, like blackberries,
>> raspberries, Loganberries, etc. They have a collective fruitiness, but
>> some, like blackberries, have distinctive tastes which work well in full
>> bodied reds. Kinda reminds me of how a good Pinot Noir comes together,
>> if you know what I mean.
>>
>>
>>
>> HTH, Mike MTM
>>

Oak, tannin and what else?
 

"MikeMTM" > wrote in message
...
> Brambles are simply the cane fruits or berries, like blackberries,
> raspberries, Loganberries, etc.

I get what you mean, but aren't the brambles (strictly speaking) the thorns
themselves, rather than the fruit that accompanies them?

They have a collective fruitiness, but
> some, like blackberries, have distinctive tastes which work well in full
> bodied reds.

I've occasionally thought that a barrel aged blackberry wine would be
_really_ nice - but who could afford to make one? Enough berries to fill a
228 liter barrel (plus topping) would cost a _fortune_! I could probably
buy Rutherford Cabernet for less.

Tom S

Oak, tannin and what else?
 

"atrebla2" > wrote in message news:<76B_b.591427$JQ1.358158@pd7tw1no>...
> Just wondering if any of you have had any luck with adding flavours to your
> red wines (besides oak). I was thinking of things like black pepper,
> vanilla, chocolate.
>
> The following extract from a Wine Spectator review is quoted by way of
> example
>
> Vibrant, with cassis, black cherry and pomegranate flavors. Floral and spice
> undertones offset the firm acid, and tannins grip on the tangy finish.

---snip

Yea, and I'm waxing one of my oak barrels with saddle leather...
For real!

SG Brix

Oak, tannin and what else?
 

Paul E. Lehmann wrote:
> You can also fool many with grapefruit wine.
>
My gallon of NZ grapefruit (and ginger) wine (made sweet) would be hard
to mistake for anything else. Must find some small bottles to bottle it :-)

Oak, tannin and what else?
 

The essence of making blackberry wine is that it comes "free". In later
summer I go out and head for my favourite wild blackberry patches -- and,
if I have beaten my local rivals to the picking, will come home with about
10+ kg of blackberries to process! More than enough to make 23 litres of
wine plus a stock of fruit to keep me in blackberry and apple pie till the
next picking time.
Mind you it would take a while to fill your 228 litre barrel but it would
take a while to pick enough grapes wouldn't it?
:-}

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Tom S" > wrote in message
om...
>
<snip><snip>
> I've occasionally thought that a barrel aged blackberry wine would be
> _really_ nice - but who could afford to make one? Enough berries to fill
a
> 228 liter barrel (plus topping) would cost a _fortune_! I could probably
> buy Rutherford Cabernet for less.
>
> Tom S
>
>

Oak, tannin and what else?
 

You did do some serious misleading by asking them to identify the grape
instead of the fruit! Shame on you! ;o) Almost anyone who tries a dry
lychee wine will think that he is drinking a dry Gewürztraminer. Just that
the bouquet is a bit more floral. Paul is right about the Grapefruit.

Ray

"bwesley7" > wrote in message
news:86b%b.10768$TT5.3426@lakeread06...
> I probably shouldn't admit this, but I had a lot of chuckles once by
> distributing an anonymous dry white wine to several relatively
> wine-knowledgeable friends and acquaintenances, and asking them to
identify
> the grape. Amazingly, not one of them guessed "pear"! And only one of
them
> got noticeably angry when I revealed the truth...
>
> Bart
>
>
>
>
> "MikeMTM" > wrote in message
> ...
> > Tom,
> >
> > At least you have the good sense to admit it! I'll bet not one "educated
> > palate" in a dozen who use the term would know the taste of brambles
> > if you handed 'em a glassful. For real. I've done it. Often.
> >
> > Brambles are simply the cane fruits or berries, like blackberries,
> > raspberries, Loganberries, etc. They have a collective fruitiness, but
> > some, like blackberries, have distinctive tastes which work well in full
> > bodied reds. Kinda reminds me of how a good Pinot Noir comes together,
> > if you know what I mean.
> >
> >
> >
> > HTH, Mike MTM
> >
>
>

Oak, tannin and what else?
 

The real trick is to have a wife who believes that it is a waste bordering
on sinfulness to let wild fruit hit the ground. She loves the wild animals
but has no sympathy for them on this topic. I have not made 228 liters but
I have made 75 liters in a year. (Dewberry wine) Wonderful stuff. The
best of all wild, not grape, reds.

Ray

"Pinky" > wrote in message
...
> The essence of making blackberry wine is that it comes "free". In later
> summer I go out and head for my favourite wild blackberry patches -- and,
> if I have beaten my local rivals to the picking, will come home with about
> 10+ kg of blackberries to process! More than enough to make 23 litres of
> wine plus a stock of fruit to keep me in blackberry and apple pie till the
> next picking time.
> Mind you it would take a while to fill your 228 litre barrel but it would
> take a while to pick enough grapes wouldn't it?
> :-}
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> "Tom S" > wrote in message
> om...
> >
> <snip><snip>
> > I've occasionally thought that a barrel aged blackberry wine would be
> > _really_ nice - but who could afford to make one? Enough berries to
fill
> a
> > 228 liter barrel (plus topping) would cost a _fortune_! I could
probably
> > buy Rutherford Cabernet for less.
> >
> > Tom S
> >
> >
>
>

Oak, tannin and what else?
 

Tom S wrote:
>
> I get what you mean, but aren't the brambles (strictly speaking) the thorns
> themselves, rather than the fruit that accompanies them?

In one sense, I guess so. But to gardeners, the term is used for the
whole plant, generically. I don't think there's much chance of anybody
eating anything except the berries, especially the thorns. 'Tho I can
see how you get the idea that brambles taste like blood. ;)


> I've occasionally thought that a barrel aged blackberry wine would be
> _really_ nice - but who could afford to make one? Enough berries to fill a
> 228 liter barrel (plus topping) would cost a _fortune_! I could probably
> buy Rutherford Cabernet for less.

Perhaps a bit less than you'd think. My best batch used only 6 pounds of
fruit and two pounds of sugar per gallon. Maybe 375 lbs fruit? I wonder
what you can get Oregon blackberries for in season? It might work out to
$3-$4 per bottle.

HTH, Mike MTM

Oak, tannin and what else?
 

Pinky,

We have huge blackberry patches in western Canada in the mountains.
Unfortunately when they're ripe there are a variety of black, brown and
even Grizzly bears eating them as well as they really enjoy ripe
berries. Unfortunately they won't hesitate to add people to their diet
so the key is to pick really fast and keep looking over your shoulder.

Cheers,

Glen Duff
------------------



Pinky wrote:

> The essence of making blackberry wine is that it comes "free". In later
> summer I go out and head for my favourite wild blackberry patches -- and,
> if I have beaten my local rivals to the picking, will come home with about
> 10+ kg of blackberries to process! More than enough to make 23 litres of
> wine plus a stock of fruit to keep me in blackberry and apple pie till the
> next picking time.
> Mind you it would take a while to fill your 228 litre barrel but it would
> take a while to pick enough grapes wouldn't it?
> :-}
>
>

Oak, tannin and what else?
 

Ray wrote:

> I thought, by Northern nomenclature, a brown bear was a grizzly. The worst
> thing I have seen eating berries here in south Texas is a terrapin. (Of
> course you have to watch out for the Jackalopes!)
>
> Ray

People in Ontario (not the north ;) refer to black bears (Ursus
Americanus) as brown bears sometimes, because black bears colours vary a
lot. I think is because there aren't any grizzly bears in Ontario.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields