just a guy
- Oct 25, 2016
- Reaction score
- S. Jersey/Philadelphia area
lol to “Unprintable ethnic slur”Funny story -I was inspired by the family blend (the "<unprintable ethnic slur> red") that AJ makes with red grapes and muscat so I decided to try the same type of blend since I have so many darn grapes this year. My Zinfandel was picked in early September and already done fermenting when I picked the Muscat. It was waaaay up in the hills (maybe 3000 ft? I have a Jeep Wrangler and I was starting to wonder if I'd make it back...) so ripe a month later than I would have expected Muscat to be. I had a 3 gallon carboy of Zin that was stressing me a bit because it had a gallon of head space, so I filled it with muscat juice. It's still fermenting slowly but I'm really curious to see how the combination turns out. If it's good as is I'll bottle it and have a case of <unprintable ethnic slur> red. If it's a bit too weird I have a bunch of Mourvedre and Zin that I can blend this combination into to give it some fruit pick me up.
This vineyard where I got the muscat (which is a VERY early ripening grape, BTW) had a bunch of Zin and Primitivo unharvested in October, when I was picking the Muscat. I thought there was some mistake or he wasn't able to sell them and was just leaving them to rot. I grabbed a few Primitivo (which is also a pretty early grape) berries to chew on and they were pretty tart. The guy who owned the vineyard saw my face and said "yeah, those will probably be ready in a few weeks."
I love the Sierra foothills -you go two miles and the harvest dates can change by a month...
Sounds like a great muscatd ratio to me. I bet your gonna dig it and not need to blend. It’ll give that zin a really unique zing. Or if not- then blend away! It’s all fun to me anyway. Especially when experimenting around like that. Gotta be sweet living in wine country already with all those options. Be sure to post your results!