Pinot Noir Juice

[cbwenger]

does anyone know how making wine from Pinot Noir juice works... I read about making it from fresh grapes in Winemaker last month, and I know they mentioned using "maceration" (or something like that) technique, and I'm not sure if that is necessary if you get just the juice, or if there is a more complicated method of making this wine from juice ??? just trying to get ideas before I order something that will turn into a mess

 

[geocorn]

In order to perform the "maceration" technique, you must have the grapes. Maceration is an old method of making wine that went out of vogue, but is slowly making a comeback. Basically, you ferment the whole grape. I won't go into all of the details, but if done properly, this process make the wine ready to drink much sooner.


Pinot Noirs are tempermental grapes and are one of the most difficult with which to work. If you go down this path, make sure to only get these grapes from the Willamette Valley of Oregon. The rest of the Pinot Noirs in the US are not nearly as good. It has something to do with the cool nights in the Willamette Valley.

 

[Joseph1]

As George has indicated, maceration can only be done if you have the grapes. There are a number of variations ofmaceration.
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Maceration is the process of letting the crushed grapes soak in the grape juice to extract color and flavor compounds from the skins. This is what happens when primary fermentation is conducted in contact with the fruit.

Cold maceration involves crushing the fruit and keeping the temperature very low for several days. This is done prior to fermentation to extract even more color and flavor compounds.

Carbonic maceration involves crushing some of the grapes, but the majority of grapes are added whole to the primary fermenter (This is a basic description, there is more to the process). This results in a smoother, fruitier and less tannic wine. Typically encountered with the Beaujolais Nouveau wines.

It is essential that you know the source of your fruit. Only good grapes/juice will make good wine. For good Pinot Noir expect to pay a good price.

 

[cbwenger]

thanks both, that is great info to know, and interesting about the Beaujolais Nouveau wines... do they do any maceration with regular Beaujolais wines... and I assume then that Pinot is made with a cold maceration???

 

[Joseph1]

Gamay, the grape used in Beaujolais and the Pinot Noir grape have colorless juice. Therefore, maceration is necessary to extract the color from the grape skins. Beaujolais and Pinot Noir can be made using any maceration process orcombination of processes. Different winemakers have different methods in producing wine.

 

[Hi In The Pines]

Well...Ive been testing some wines, as a newbie to wine drinking and making. I just tried the Pinot Noir and it was way to yuck! Dry as all get out. Now I did like this other wine.


Leonard Kreusch - Rheinhessen Auslese. That was very up my alley. Has anyone else drank this before and could tell me others that are like this type of sweet wine. Thanks.

 

[Hippie]

Some wines of close to this type are Gewurtztraminer, Reisling, Leibfraumilch, and late harvest types. Something close to as sweet as the wine you mention would be either a late harvest type kitor one of the above 3kits with a pint of wine conditioner added before bottling, or a kit with an included suss reserve pack.


Here is a few to choose from: (I'm bored!)


http://www.finevinewines.com/ProdDet.asp?PartNumber=13123


http://www.finevinewines.com/ProdDet.asp?PartNumber=13563


http://www.finevinewines.com/ProdDet.asp?PartNumber=13227


http://www.finevinewines.com/ProdDet.asp?PartNumber=13166


http://www.finevinewines.com/ProdDet.asp?PartNumber=13242


http://www.finevinewines.com/ProdDet.asp?PartNumber=13230


http://www.finevinewines.com/ProdDet.asp?PartNumber=13172


http://www.finevinewines.com/ProdDet.asp?PartNumber=13184


http://www.finevinewines.com/ProdDet.asp?PartNumber=13235


http://www.finevinewines.com/ProdDet.asp?PartNumber=13174


http://www.finevinewines.com/ProdDet.asp?PartNumber=13101


http://www.finevinewines.com/ProdDet.asp?PartNumber=13274


You might also enjoy an Ice Wine style kit.


I think you should make 1 of each!

Edited by: Hippie

 

[Hi In The Pines]

Thanks Hippie! I shall check these out. You know after all said and done, I just might end up being a wine drinking fool and have to give up the beer. NAH!

 

[Waldo]

Beer oh Beer


You Rascal You


You knock me down


And Scrape my chin


Your a sorry ole rascal


But I think I'll try you again.

 

[Hippie]

Hey man, I also love beer. Gotta be cold and not so American though. I do like a cold draft Amberbock. I cannot live without Heineken and St. Pauli Girl.

 

[Hi In The Pines]

I agree...Im very patriotic and even served during Desert Storm (USMC), but I prefer my beer to have some international influence. i.e.flavor. I love Red Stripe, Tuborg and of course Black &amp; Tan.

 

[peterCooper]

Now you guys are talking about Pilsner as if it is all there is to beer.
You need to look into the pale and brown ales from England (my roots... Way
to go england in the Ashes victory!!), and Belgium.

There is nothing wrong with Pilnsers, great for hot days but those
heartwarming dark beers are what it is all about in the dead of winter. You
need to try a Newcastle Brown ale or a Firkin or some of the 'real ales' that
you get in a traditional english pub. Now that's beer!

 

[MedPretzel]

Well, Pilsner is not the only beer in Germany, don't forget. There's Hefeweizen, Rauchbier, Altbier, and Dunkeles as well, to name a few. I really love the Rauchbier, which is predominantly served in the Bamberg region of Germany - sort of near Nuernberg. It's very good with a "Brotzeit" - sandwiches for dinner.


And Pilsner is technically only made in Pilsen. Budweiser (the real one) also comes from Pilsen, which is, I believe, now the Czech Republic. Every region in Germany where beer is made has a different taste to it. A "Pilsner" that was made in Bavaria tastes humongously different than a "Pilsner" that was made in Mecklenburg or Westphalia and that tastes different than a "Pilsner" that was made in Saxony. Sorta like grapes, I guess.


If memory serves me correctly, English beer is a lot flatter than German traditional beers. It has less CO2 - at least that what it tastes like.





Just my 2 cents.

 

[peterCooper]

You're right of course. I was using pilsner as a generic about as badly as I
was commenting on your use of 'beer'. Mea culpa.

The 'real ales' certainly are flatter. There are a number of large brewery
beers that are becoming more carbonated and less interesting. I'm not
sure if this comes from a later bottling or casking in the fermentation
process or a deliberate introduction of CO2 in the bottled or canned
beers. I suspect the latter. Bottles and cans are not as popular in the UK
as they are in the US. Having said that, US beers are increasing in
popularity in the UK. I take a trip home every year or so and I find
changes in habits every time I go.

The darker ales are more bitter (and often called bitter as in 'I'll have a
pint of Bitter") as a generic term for whatever is locally popular in the free
houses or the basic beer in the tied (as in to a brewery) houses. They, the
english bitter beers, tend to have a stronger hop flavour, something that
is to a large extent deliberately avoided here in the US which is where the
bitter taste comes from. Also, to my palate at least, the darker beers
have a 'wider' taste, they impact more of the nose and the tongue than US
mass produced beers.

Mass market english beers have a higher alcohol content than beers over
here which impacts taste along with the use of malt in the higher alcohol
beers.

 

[Waldo]

Ey...Waz Up Wit All De Beer Gaf..Did Here Iz A Wine Forum

 

[MedPretzel]

 

[Hippie]

Also, each region in Germany has it's own specific yeast it uses to ferment the beer, which accounts for some of the differences.

 

[smurfe]

Well...Ive been testing some wines, as a newbie to wine drinking and making. I just tried the Pinot Noir and it was way to yuck! Dry as all get out. Now I did like this other wine.


Leonard Kreusch - Rheinhessen Auslese. That was very up my alley. Has anyone else drank this before and could tell me others that are like this type of sweet wine. Thanks.

Six months ago I was the same. I am a newbie wine drinker. My wife converted me as I have always been a loyal Budweiser drinker being I am from the St. Louis area and was always loyal to stimulating the local economy

I liked the sweeter fruit wines as well as the sweeter grape wines. It was like a shock to my taste buds to drink a dry wine. I don't really know what happened but I have made a 180 degree turn and now I do not care much for sweet wines and am only now acquiring a taste for dry whites.


I can say that a Cabernet Sauvignon is my favorite. I have went right from liking sweet blueberry wines to heavy reds. The Pinot Noir is fine as well and I really like the Shiraz. Oh heck, just about any dry red makes me salivate. My wife prefers the semi-sweet whites and blush (White Zin is her favorite)


I guess my point is I have no point but to say that one can acquire a taste very easy to dry wines particularly if paired with foods while drinking. I think this is how I acquired the taste by drinking a red with a roast or other beef dish. You wouldn't believe the transformation of flavors on your taste buds when a good wine is correctly paired with a fine meal. Of course once again I am on the strange side as I really like a red with poultry and particularly seafood. Although you wouldn't believe how well a Gewürztraminer goes with boiled crawfish or boiled crabs. When they say it pairs well with spicy foods, they are right!


So now I have rambled on enough as I am prone to do and not really said much of anything but all I can say is if you hang out long enough with all these folks here, you will be drinking all varieties before you know it. Just remember, for many it takes some time to acquire the taste and once you have it, you are cursed cause you can't get enough of all the varieties there are to enjoy.


Smurfe