Brendan O'Donohue
Junior
- Joined
- Dec 28, 2017
- Messages
- 29
- Reaction score
- 4
Hi everyone,
I know I shouldn't even be touching my wine after 4 weeks in the bottle, but I am new to this, so I am very interested in keeping an eye on how things progess in the bottle - it's in the name of science you know!
I have a Beaverdale Cabernet Sauvignon batch that's only been bottled now for 4 weeks and a Beaverdale Rioja that's been bottled for 2-3 weeks.
I know I am supposed to wait a minimum of 3 months in the bottle, but obviously I want to see how it progresses and sure there are plenty of each batch that will see full maturity, especially since I have a Nebbiolo ready to bottle this week too!
I want to keep brewing and bottling enough so that I'll have so much that it will naturally be stockpiled and have a better chance of aging without interruption!
Anyway, I have been sampling the odd bottle of the Cabernet and one of the Rioja at very early stages, the oldest being the Cab which is only in the bottle 4 weeks now.
What I'm curious about now is how the aging process will affect the wine. I don't know what a 'green' wine tastes like, but they are both extremely bland and not something I would buy in the shop.
I wouldn't say they are offensive, they are certainly drinkable, but probably only on a par with the cheapest wine you could buy in Ireland at the moment.
Will the blandness make way and allow flavours to develop? I really can't envisage the blandness of these wines turning into anything special, but then I'm hoping that is just my complete inexperience!
They seem to be mellowing out in terms of the mild 'solvent' type flavours that existed.
Please help me keep the faith, as I want to keep this going but not if they don't develop far beyond what I can taste now.
On the other hand, the Nebbiolo does taste much more interesting and I haven't even reached the degassing phase yet!
Thanks
Bren.
I know I shouldn't even be touching my wine after 4 weeks in the bottle, but I am new to this, so I am very interested in keeping an eye on how things progess in the bottle - it's in the name of science you know!
I have a Beaverdale Cabernet Sauvignon batch that's only been bottled now for 4 weeks and a Beaverdale Rioja that's been bottled for 2-3 weeks.
I know I am supposed to wait a minimum of 3 months in the bottle, but obviously I want to see how it progresses and sure there are plenty of each batch that will see full maturity, especially since I have a Nebbiolo ready to bottle this week too!
I want to keep brewing and bottling enough so that I'll have so much that it will naturally be stockpiled and have a better chance of aging without interruption!
Anyway, I have been sampling the odd bottle of the Cabernet and one of the Rioja at very early stages, the oldest being the Cab which is only in the bottle 4 weeks now.
What I'm curious about now is how the aging process will affect the wine. I don't know what a 'green' wine tastes like, but they are both extremely bland and not something I would buy in the shop.
I wouldn't say they are offensive, they are certainly drinkable, but probably only on a par with the cheapest wine you could buy in Ireland at the moment.
Will the blandness make way and allow flavours to develop? I really can't envisage the blandness of these wines turning into anything special, but then I'm hoping that is just my complete inexperience!
They seem to be mellowing out in terms of the mild 'solvent' type flavours that existed.
Please help me keep the faith, as I want to keep this going but not if they don't develop far beyond what I can taste now.
On the other hand, the Nebbiolo does taste much more interesting and I haven't even reached the degassing phase yet!
Thanks
Bren.