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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Old 06-07-2006, 10:12 PM posted to rec.crafts.winemaking
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Default Grenache........

Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.


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Old 06-07-2006, 10:21 PM posted to rec.crafts.winemaking
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Default Grenache........

Great minds think alike! Been noodling over the same topics.

I've never made a Grenache, but I do drink quite a few Rhone wines (recently
had the pleasure of visiting some of those great villages). My personal
preference is for syrah based wines. And again my personal preference is for
Sierra Foothill Syrah versus Central Valley. If you're interested in
acquiring some Foothill Syrah, I might be able to hook you up witha grower
or two; let me know and we can email.




Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.



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Old 07-07-2006, 02:52 AM posted to rec.crafts.winemaking
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Default Grenache........

Hi Ric.....well all I have access to out here on the East Coast of
Canada are Central Valley grapes that arrive about 2 weeks or so after
harvest. Shipping costs for small amounts would be very pricey indeed.
We make the best of what is available and try not to be envious of
those who live closer to the source. That being said .....I'm always
open to a good idea....andy j.

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Old 07-07-2006, 04:27 AM posted to rec.crafts.winemaking
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Default Grenache........

A fellow in our wine club make an excellent, fruity wine using central
valley grapes that are shipped to the Kansas City area every fall. His
blend is 3 lugs Syrah, 2 lugs Grenache and 1 lug Carignane. He cold soaks
all crushed grapes 3 days before pitching yeast. He sets 1/2 of the
Grenache juice aside to make a rose. All are fermented separately and are
blended after malo lactic fermentation. I grow my own grapes but his wine
is so good I'm tempted to make his recipe from California grapes this year.

Bill Frazier
Olathe, Kansas USA

wrote in message
ups.com...
Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.



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Old 07-07-2006, 06:09 AM posted to rec.crafts.winemaking
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Default Grenache........

Bill, then the Grenache contribution to the blend is 1.5 lugs?

Thanks
Steve noobie
Oregon




On Fri, 07 Jul 2006 03:27:33 GMT, "William Frazier"
wrote:

A fellow in our wine club make an excellent, fruity wine using central
valley grapes that are shipped to the Kansas City area every fall. His
blend is 3 lugs Syrah, 2 lugs Grenache and 1 lug Carignane. He cold soaks
all crushed grapes 3 days before pitching yeast. He sets 1/2 of the
Grenache juice aside to make a rose. All are fermented separately and are
blended after malo lactic fermentation. I grow my own grapes but his wine
is so good I'm tempted to make his recipe from California grapes this year.

Bill Frazier
Olathe, Kansas USA

wrote in message
oups.com...
Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.





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Old 07-07-2006, 06:03 PM posted to rec.crafts.winemaking
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Posts: 19
Default Grenache........

I've used Brehm's grenache for a couple of years now and it's been
very successful. The grapes are from McDowell Valley AVA, not the
central valley.


wrote:
Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.

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Old 07-07-2006, 06:04 PM posted to rec.crafts.winemaking
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Join Date: Feb 2006
Posts: 19
Default Grenache........

I've used Brehm's grenache for a couple of years now and it's been
very successful. The grapes are from McDowell Valley AVA, not the
central valley.


wrote:
Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.

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Old 07-07-2006, 10:35 PM posted to rec.crafts.winemaking
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Posts: 117
Default Grenache........

He uses all of the skins, seeds and pulp in the must...1/2 of the juice.
Bill Frazier

"spud" wrote in message
...
Bill, then the Grenache contribution to the blend is 1.5 lugs?

Thanks
Steve noobie
Oregon




On Fri, 07 Jul 2006 03:27:33 GMT, "William Frazier"
wrote:

A fellow in our wine club make an excellent, fruity wine using central
valley grapes that are shipped to the Kansas City area every fall. His
blend is 3 lugs Syrah, 2 lugs Grenache and 1 lug Carignane. He cold soaks
all crushed grapes 3 days before pitching yeast. He sets 1/2 of the
Grenache juice aside to make a rose. All are fermented separately and are
blended after malo lactic fermentation. I grow my own grapes but his wine
is so good I'm tempted to make his recipe from California grapes this
year.

Bill Frazier
Olathe, Kansas USA

wrote in message
roups.com...
Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.





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Old 07-07-2006, 11:14 PM posted to rec.crafts.winemaking
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Join Date: Jun 2006
Posts: 17
Default Grenache........

Thanks!

Steve noobie
Oregon


On Fri, 07 Jul 2006 21:35:42 GMT, "William Frazier"
wrote:

He uses all of the skins, seeds and pulp in the must...1/2 of the juice.
Bill Frazier

"spud" wrote in message
.. .
Bill, then the Grenache contribution to the blend is 1.5 lugs?

Thanks
Steve noobie
Oregon




On Fri, 07 Jul 2006 03:27:33 GMT, "William Frazier"
wrote:

A fellow in our wine club make an excellent, fruity wine using central
valley grapes that are shipped to the Kansas City area every fall. His
blend is 3 lugs Syrah, 2 lugs Grenache and 1 lug Carignane. He cold soaks
all crushed grapes 3 days before pitching yeast. He sets 1/2 of the
Grenache juice aside to make a rose. All are fermented separately and are
blended after malo lactic fermentation. I grow my own grapes but his wine
is so good I'm tempted to make his recipe from California grapes this
year.

Bill Frazier
Olathe, Kansas USA

wrote in message
groups.com...
Perhaps it's a bit early, but I'm starting to think of this falls grape
purchase and crush. Last years Cab. Sauv./ Zin blend is showing
promise. This year I want to try some Rhone grapes I've been thinking.
Has anyone had any luck with Central Valley Shiraz or Grenache? Thanks
for your replys.......Andy j.







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Old 11-07-2006, 01:09 AM posted to rec.crafts.winemaking
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Posts: 917
Default Grenache........

I make mostly central valley wines; some from juice, some from grapes.
Both Grenache and Syrah are about the best I make year after year.

I usually make a light Grenache (on the skins for less than a day) and
throw the skins after pressing in with something else. The Syrah gets
oaked; the Grenache less oak, maybe an ounce of beans per 5 gallons.
They both blend well with everything, they are very flexible.

Joe



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