Never seen that movie before - watched the two clips... Perhaps I'll watch it sometime.might as well post it if I’m gonna reference it. The Pinot scene followed by the woman’s reply of why she loves wine, and how each bottle is alive constantly evolving, until it eventually peaks. ——-Definitely my favorite wine related scene in any movie or show
Sideways Miles on Wine clip 1
Sideways Maya on Wine clip 2
I have to agree. But for this and other reasons is why I have not attempted a Pinot Noir. I think that since you've had a successful fermentation that you should just push on with the aging process. I'll bet you'll be much happier after a ride in your barrel.Just think of it as a PN more in the Burgundian style than in the Cali style...
I leave the wine in the conicals for the duration of the secondary fermentation. Because of the way the conicals are designed, once the lees fall into the collection ball it is effectively removed from the wine. I fill to the very top of the conical (see pic). There's a little room for the Tilt hydrometer to float.I also like the idea of your conical vessels to get the wine off the gross lees. How long do you leave it there? ANy difficulty getting an air tight seal at the lid?
A couple of weeks ago, I picked up Petit Verdot and Tannat skins from @mainshipfred's wine. An experiment for me, to see if I liked the idea of doing a seconds wine or piquette, and mostly to add skins to cider. I have been getting apples which are cider-specific, but wanted to see what I could do with a commercial sweet cider. I have been looking at producers that do cider on grape skins for a rose' and tannins not found in a sweet cider.I’m also considering a pomace (Piquette) wine and using a even combination of the PS, PV and Cab skins. Anyone have any experience making Piquette? Any direction?