Spikedlemon
Junior Member
- Joined
- Feb 8, 2016
- Messages
- 290
- Reaction score
- 57
I'm just musing here: I get that wines need some age to take the edge off and to get their true flavors. And I get that it seems like the cheaper wine kits (more concentrated) tend to be some of the quickest to maturity: but does this curve extend to wine made from grapes?
Implying that wine from grapes (not concentrate kits) would be the longest to age to a proper drinkable stage?
A tale of three different wines I made (and my wife's thoughts):
1. Riesling made from a juice bucket (Magnotta): was immediately drinkable. Had only minor tweaks (alternate yeast, lemon rind) and was bottled after 3 months. It is a VERY light flavored wine - a simple 'quaffer' if you will.
2. Sauv Blanc kit (10L WE WV): was drinkable within a few days of bottling. It was bottled after the prescribed 4 weeks by a local shop (this kit was a surprise for her - so I had it made outside). The local shop does have a problem, to me, of remaining carbonation lending a sour taste but she claims that she doesn't notice. I find this to be the harshest of the three whites.
3. Sauv Blanc from grapes bottled a week or so ago (now about 4 months old): she claimed it was sour. There's no carbonation issue in that wine and, while I'm fine with her tasting comment, it tastes to me that it needs just a little time to mellow (rather than any said 'sour' taste). It tastes as though it would be in a good swing within a month or so (perhaps as the temps think about rising?).
Implying that wine from grapes (not concentrate kits) would be the longest to age to a proper drinkable stage?
A tale of three different wines I made (and my wife's thoughts):
1. Riesling made from a juice bucket (Magnotta): was immediately drinkable. Had only minor tweaks (alternate yeast, lemon rind) and was bottled after 3 months. It is a VERY light flavored wine - a simple 'quaffer' if you will.
2. Sauv Blanc kit (10L WE WV): was drinkable within a few days of bottling. It was bottled after the prescribed 4 weeks by a local shop (this kit was a surprise for her - so I had it made outside). The local shop does have a problem, to me, of remaining carbonation lending a sour taste but she claims that she doesn't notice. I find this to be the harshest of the three whites.
3. Sauv Blanc from grapes bottled a week or so ago (now about 4 months old): she claimed it was sour. There's no carbonation issue in that wine and, while I'm fine with her tasting comment, it tastes to me that it needs just a little time to mellow (rather than any said 'sour' taste). It tastes as though it would be in a good swing within a month or so (perhaps as the temps think about rising?).