Sorry, I meant Sauvignon Blanc...I was drinking a Chardonnay of mine before that one and maybe am drinking too much by now... [emoji12]
What's in your glass tonight?
- Thread starter Boatboy24
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Johny99
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Tonight we are tasting the 2014 reds and testing blends. Always starts out very serious and ends with use acting silly
go figure. On the bench is merlot, Syrah, Cab Sauv and Cab franc blend, petit sirah and petit Verdot 
go figure. On the bench is merlot, Syrah, Cab Sauv and Cab franc blend, petit sirah and petit Verdot
This pretty much sums it up in regards to that Sauv Blanc I posted above:
http://www.cupcakevineyards.com/product/wine/sauvignon-blanc
And it seems to have some residual sugar based on these notes:
http://www.cupcakevineyards.com/uploads/13/12/cup_tn_750_sabl_15.pdf
It is a win win, would highly recommend to anyone and for the Costco price..!!!
http://www.cupcakevineyards.com/product/wine/sauvignon-blanc
And it seems to have some residual sugar based on these notes:
http://www.cupcakevineyards.com/uploads/13/12/cup_tn_750_sabl_15.pdf
It is a win win, would highly recommend to anyone and for the Costco price..!!!
I snagged a bottle of Concannon 2014 Cab Sauv. (Paso Robles) for $9. . However, I will probably be serving whatever our esteemed guest brings. I'll keep the Concannon in reserve.
. However, I will probably be serving whatever our esteemed guest brings. I'll keep the Concannon in reserve.
Reaching back into the Cellar tonight. 2009 Longshadows "Chester Kidder". ~50% Cab Sauv, 25% Syrah, 15% PV, 10% Cab Franc. 90pts WS and smoking good with a short amount of air.
Was thinking what I was going to send to @Kraffty for being nice enough to send me one of his extra "window stickers". Opened up a 2015 Dornfelder, made from some local grapes to see if it was worth sending. Nice and dry, big fruit since I don't have too much oak in this half of the batch (other half still needs bottled, but I'm lazy of late). Great thing about these warmer temperatures is that I took a glass full up to the grilling area where I had set up a electric skillet to fry some chicken cutlets up (for Chicken Parm, how I love thee, for tomorrow's dinner). Amazing how much more expressive this red wine is when it is at a warmer temperature (basement is still around 64*F). So many more flavor notes coming out. I've noticed a good Pale ale is somewhat muted when it has it's heart frozen out (served in the high 30's vs. the low 50's). I think it passed the test, just needs some air for 20 minutes or so and it's good to go. Still very tannic in my opinion, so it should age pretty well for some time to come.
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I snagged a bottle of Concannon 2014 Cab Sauv. (Paso Robles) for $9.
For the appetizer, which was a scallop, I served a Menage a Trois Gold Chardonnay.
Coincidentally, our guest brought a bottle of Menage a Trois Red Blend, which I served with dinner. Frankly, both were pretty danged nice.
That it a lot of cases of Chardonnay............
I'm thinking at least a few of those 12,600,000 bottles is going to reach my kidneys this summer.
Even on a totally (or almost totally automated) bottling line that must have taken weeks and weeks to bottle!
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Around my area most wineries hire a bottling truck. It's a tractor trailer equiped with a full bottling line. I was fortunate enough to see it in operation. Don't know if you call this automatic or semi but the bottles were hand placed on a conveyor belt the wine was being filtered as it was being pumped to the bottling line. The wine was then poured, corked, foiled and labeled automatically. The finished bottles were then hand boxed and put on a pallet. They did 1200 cases that day but did several wines and I wasn't there to see the down time between wines. It was really neat to watch. So that many botttles must have taken a long time.
We had "Dock Therapy" prior to a home made Clam Sauce over Linguine. The wine was a Don Amado Sangiovese blend Oct 2014. Absolutely awesome!!! Made by By "Geek" on this site, or Varis by friends. This wine was the best Sangiovese/blend Chianiti we have had. Ps I make & drink a lot of Chianti! Thanks Varis. Hope your stock is good, if so please bring more next Christmas! Thanks, Roy & Dawn
Thanks Roy, glad you guys liked it.
Yes, I still have a few bottles of that blend. [emoji4]
Yes, I still have a few bottles of that blend. [emoji4]
I'm not sure but this Wine has never been great for me, sort of mehhh [emoji22]
Boatboy24
No longer a newbie, but still clueless.
I may need to try another one of mine - I felt the same way.
Well that's how we felt about OUR Oct 2015 Cab from Pardo Grapes from Calif. that we had last night for the first time! It was Blahhhhhhhh!!!! So disappointing after all that work. So tonight's Sanginovese by Varis was an inspiration, we will try harder next fall. Our wine from grapes was Weak, Pale, No legs, Flat, Blahhhhh! It was 100% grapes too. Abv was 13.2. We added tannins but nothing else. Roy
Try adding a high end enzyme like Lallamand EX or EX-V, let it hang out for 12 hours or so before pitching your yeast (for more stable color). Also adding some Opti-red might help the mouthfeel a bit.
For mouthfeel:
http://www.scottlab.com/product-115.aspx
For color:
http://www.scottlab.com/product-160.aspx
No, I'm not a salesman for them, the stuff seems to work really well.
Thanks Craig, we were thinking about doing that, at least along those lines this fall. Roy
Boatboy24
No longer a newbie, but still clueless.
Carbed up some Cucumber Melon Sauvignon Blanc in the Sodastream and served w/ a slice of lime. Dang! I need to make another batch of this. What a great summer cocktail! This will cut nicely through the richness and spice of the barbacoa tacos in tonight's dinner.
