WineXpert Gave in to temptation

[cindyjo]

I just could not wait any longer. I just opened a bottle of my first batch-a Reisling and am pleased with the results. I bottled in Mid October and am planing on givng some away for Christmas so I had to do some Quality Assurance, Right?? Did not want to risk giving away something nasty tasting. Had much more flavor and depth than it did at bottling. There was a taste that I could not identify, my husband says that it tastes homemade and I am not use to something not mass produced. Will start the next batch after the hoidays-I am hoping Santa brings me some presents from Fine Vine Wines. Thanks for all your help

 

[Wade E]

Homemade as in good or bad?

 

[Joseph1]

Still two weeks until Christmas, Quality Assurance Testing never ends. Hope there is some left for presents.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />

 

[kutya]

Cindy QA is by far the most important aspect of wine making....

 

[cindyjo]

Homemade as in different-I think it will be good eventually. The second glass was better than the first

 

[smurfe]

That is still a young wine. The odor is going to be off for a while and will need to develop. The taste will be coming around sooner though. It depends on your cellar conditions as well. If you leave them alone for a year or better, you will notice a world of difference. Whites come around quicker to. I will add one final comment that every Riesling I have every tried from brand to brand tasted different to an extent. Each seemed unique in their own way.


Smurfe

 

[peterCooper]

Could be residual K-meta. I remember that from my first batch, drunk young (the batch ,not me)

You can fix that by decanting or opening and leaving an hour before drinking. With a Reisling, that would be leaving it in the refrigerator or an ice bucket.
Edited by: peterCooper

 

[Francie]

Hey don't worry about the QA issue!! My friend bottled her Amarone two weeks ago and we had to do a QA two nights ago

. Let me tell you......it was soooo good, cannot wait until a year (although I know it will not make it past six months!!) Told my husband we better get started on one!!


Francie

 

[cindyjo]

I was wondering about the K-meta and it also tasted a lot better last night after being open for a couple of days. So far I am storing the wine in various wine racks in the living room and dinning room. I do want to move it downstairs to the cooler basement. Thanks for your input

 

[paubin]

Cindyjo, if your basement is in the mid 50's that would be the ideal place to age your wines. I wish I had a cooler spot in my basement although my wines are happy at 68 for fermenting and bulk aging. I plan on building a small cooler for long term bottle aging as soon as my honey do list gets down to a dull roar.


Pete