I made a batch of Cabernet Sauvignon from a Vintner's Reserve winemaking kit. I've used this kit many times and we generally enjoy it. I've used other kits for other reds, like Merlot, Pinot Noir, and Zinfandel. I've even used Concord grape juice. Over time, I guess my taste for wine has developed, and I've come to the opinion that the wine from kits often tastes a little tart, or young.
I've got a 3-liter oak barrel that I've used a few times for aging bourbon. Works wonders blending and smoothing whisky for old fashioneds. About a month ago, I bottled my most recent batch of Cab, but put the last few liters of finished wine into the barrel. My hope is that it will age the wine so it doesn't taste so young.
I sampled a bit of it a few days ago. Very oak-ey. Very very oak-ey. The wood taste is as subtle as a hammer. Is this usual early in the barrel-aging process? Will the oak flavor mellow out over the coming months, or should I get it out of the barrel before it becomes undrinkable?
Thanks!
I've got a 3-liter oak barrel that I've used a few times for aging bourbon. Works wonders blending and smoothing whisky for old fashioneds. About a month ago, I bottled my most recent batch of Cab, but put the last few liters of finished wine into the barrel. My hope is that it will age the wine so it doesn't taste so young.
I sampled a bit of it a few days ago. Very oak-ey. Very very oak-ey. The wood taste is as subtle as a hammer. Is this usual early in the barrel-aging process? Will the oak flavor mellow out over the coming months, or should I get it out of the barrel before it becomes undrinkable?
Thanks!