Rtrent2002
Member
- Joined
- Oct 5, 2014
- Messages
- 42
- Reaction score
- 8
My current go to bottle of wine is a dark red blend (ménage trois midnight, freak show red, etc). I really like the way the different varietals create "layers" of flavor. My question is how this is typically achieved. I know yeast type and oak plays a part but is there a magic process that maintains a fruit forward wine but layered with fruit, spices, cocoa, vanilla, etc?
I'm making a "trio blend" kit now and used a Pasteur red yeast in primary and now oaking with medium toast American oak powder (for coconut and vanilla) and dark toast chips (for cocoa tobacco etc)
Any ideas or recommendations are welcome!
I'm making a "trio blend" kit now and used a Pasteur red yeast in primary and now oaking with medium toast American oak powder (for coconut and vanilla) and dark toast chips (for cocoa tobacco etc)
Any ideas or recommendations are welcome!