Hey everyone!
I have a Wine Expert Shiraz that's nearing its second month in bulk aging.
I tasted it about two months ago and it was decent, but it was kind of subtle. I added some oak chips and that has helped a little. I didn't add any sugar, so at the moment it's running at around 8.5% alcohol.
I tasted some the other day and it was still a little bit on the quiet side. I was thinking about pulling a bottle and experimenting with adding some different amounts of Port to see if I can give it more body and a little more kick.
Has anyone tried to spice up their wines with Port? I don't want it to become too sweet, but I want to give it a bit more flavor. I typically drink stronger wines ranging from mid to full bodied and love the occassional fruit bomb. So I think I'm trying to get into the mid range.
Thoughts?
I have a Wine Expert Shiraz that's nearing its second month in bulk aging.
I tasted it about two months ago and it was decent, but it was kind of subtle. I added some oak chips and that has helped a little. I didn't add any sugar, so at the moment it's running at around 8.5% alcohol.
I tasted some the other day and it was still a little bit on the quiet side. I was thinking about pulling a bottle and experimenting with adding some different amounts of Port to see if I can give it more body and a little more kick.
Has anyone tried to spice up their wines with Port? I don't want it to become too sweet, but I want to give it a bit more flavor. I typically drink stronger wines ranging from mid to full bodied and love the occassional fruit bomb. So I think I'm trying to get into the mid range.
Thoughts?