whino-wino
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- Feb 15, 2008
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That time of year again for me. I always disappear from the forums as soon as the snow melts and come back when it returns. Well, I've got 2 inches of the stuff now, so here I am. In Minnesota you need to take advantage of the warm weather. Not really much time for indoor hobbies in the summer (but waaaaaay too much time in the winter).
I was just given a couple of bottles of 1927 Alvear Pedro Ximenez Solera. I popped one open tonight with my dad since he's really into dessert wines.....WOW!
This stuff is awesome!
Anyway, the reason I'm writing this post is that I'm wondering if anyone has tried this process or anything similar to it.
Correct me if I'm wrong (I've only read a little about it) but the process goes something like this:
Step 1: you make a batch of wine and store it in a carboy, barrel, etc for 1 year.
Step 2: You make another batch of wine in year 2. Then you bottle a percentage of the first year wine (anywhere from 10% to 50%, it's up to the winemaker) and re-fill the empty space with new wine from the 2nd year batch. Let's say you did 50%. Now you have 50% 1 year old wine and 50% new wine in the container. Bottle the rest of the new wine.
Step 3: Make ANOTHER batch of wine the 3rd year. Bottle a percentage of the original batch (let's say 50% again) and refill with the new wine. Now you have 50% new, 25% 1 year old and 25% 2 year old.
Step 4 to infinity: Repeat every year.
The process is called Solera. The "vintage" that goes on the label is when the solera was started. The one I was given was started in 1927. This particular one is more like a port. It's only 16% alcohol but is actually made in a similar fashion as Amarone in that they pick the ripe grapes and dry them on mats in the sun until they turn to raisins, so it's got a bit of a punch but also is quite sweet. Definitely an after dinner wine.
From what I've read the Solera process can be done with any style of wine and is often done with vinegar and olive oil as well. It's not really a style of wine at all, it's just a process for mixing different vintages of liquids.
Anyone ever tried this? Sounds like a good idea. I just might hold off a gallon of the Malbec I made last winter (which I'll be bottling in a few weeks) and make another batch this winter which will bulk age until next fall/winter. I just might give this a try (although this would be a red table wine and not a dessert wine). The idea just sounds kind of neat.
I was just given a couple of bottles of 1927 Alvear Pedro Ximenez Solera. I popped one open tonight with my dad since he's really into dessert wines.....WOW!
This stuff is awesome!
Anyway, the reason I'm writing this post is that I'm wondering if anyone has tried this process or anything similar to it.
Correct me if I'm wrong (I've only read a little about it) but the process goes something like this:
Step 1: you make a batch of wine and store it in a carboy, barrel, etc for 1 year.
Step 2: You make another batch of wine in year 2. Then you bottle a percentage of the first year wine (anywhere from 10% to 50%, it's up to the winemaker) and re-fill the empty space with new wine from the 2nd year batch. Let's say you did 50%. Now you have 50% 1 year old wine and 50% new wine in the container. Bottle the rest of the new wine.
Step 3: Make ANOTHER batch of wine the 3rd year. Bottle a percentage of the original batch (let's say 50% again) and refill with the new wine. Now you have 50% new, 25% 1 year old and 25% 2 year old.
Step 4 to infinity: Repeat every year.
The process is called Solera. The "vintage" that goes on the label is when the solera was started. The one I was given was started in 1927. This particular one is more like a port. It's only 16% alcohol but is actually made in a similar fashion as Amarone in that they pick the ripe grapes and dry them on mats in the sun until they turn to raisins, so it's got a bit of a punch but also is quite sweet. Definitely an after dinner wine.
From what I've read the Solera process can be done with any style of wine and is often done with vinegar and olive oil as well. It's not really a style of wine at all, it's just a process for mixing different vintages of liquids.
Anyone ever tried this? Sounds like a good idea. I just might hold off a gallon of the Malbec I made last winter (which I'll be bottling in a few weeks) and make another batch this winter which will bulk age until next fall/winter. I just might give this a try (although this would be a red table wine and not a dessert wine). The idea just sounds kind of neat.