Yeast pairings

Discussion in 'General Wine Making Forum' started by skyfire322, Nov 8, 2018 at 11:05 PM.

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  1. Nov 8, 2018 at 11:05 PM #1

    skyfire322

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    I know this may sound silly, but whenever I think about the varietal of the wine I'm making, I think of the region it natively comes from and try and find a yeast that comes from there for where I can emulate (though failing miserably) the most "authentic" wine. For example, for my Riesling, I ended up using the Steinberg (WLP727) yeast for my Riesling.

    Has anyone done this in the past?
     
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  2. Nov 9, 2018 at 1:18 AM #2

    mjrisenhoover

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    Interesting, I've never heard of this but I like how you're thinking!
     
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  3. Nov 9, 2018 at 3:05 AM #3

    CK55

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    Which is why I use Bordeaux yeast with Cabernet franc, Malbec,Merlot and Carmenere
     
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  4. Nov 9, 2018 at 11:48 AM #4

    sour_grapes

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    Rational or not, I don't know, but I am influenced by this factor, too. I use RC212 for Pinot Noir, for example. Perhaps the exception for me is ICV-D254: Although I did, in fact, most recently use this on its "native" Syrah, I (very subjectively) like it so much that I use it broadly.
     
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  5. Nov 9, 2018 at 4:54 PM #5

    Ajmassa5983

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    No way! Not silly. I dig your style. Every single little decision made- if made for a reason, is just part of your wines makeup. And for us fellow winemakers it’s very interesting.
    Going for that “home winemaker’s version” of an Old World feel- regardless of fundamentalist’s specific opinions- I think makes a good wine better.
    And this Type of info would be back label worthy I think. (Although my local liquor store owner tells me I’m like 1 of maybe 4 customers who actually read labels lol)
     
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  6. Nov 9, 2018 at 9:21 PM #6

    CK55

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    I love old world wines way more than new world, that's my style so I spend time researching and trying to emulate it. It's the history of it.
     
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  7. Nov 9, 2018 at 10:25 PM #7

    mainshipfred

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    I also never thought of this but find it interesting. I've just been using the yeasts recommended by Morewine and Scott's.
     
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  8. Nov 10, 2018 at 1:25 PM #8

    mainshipfred

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    While I'm still experimenting with yeasts and blending without seeing what each brings to the table, this was my selections and reasons for what I used on the Petit Verdot. BDX because it is a Bordeaux yeast, RC212 although it recommended for light reds I like I like pepper and spicy flavors in my wine which it's supposed to enhance and D21 was chosen for it's warm climate and high sugar traits. Not that these were the best but it's what I had and as I said I'm still experimenting.
     
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