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Wine making/aging advice?
By gourmet cooking | February 19, 2010
David C posts:
I have just bottled my first ever batch of Marchael Foche. Grown on my “estate”. The wine was made a little green and I only used 1/2 of the skins to make a lite rosay style wine. Frankly it tastes slightly like a young pinot noir. It was on Oak chips for 2 months.
I have just bottled my first ever batch of Marchael Foche. Grown on my “estate”. The wine was made a little green and I only used 1/2 of the skins to make a lite rosay style wine. Frankly it tastes slightly like a young pinot noir. It was on Oak chips for 2 months.
My question is should I do anything else to it? How long do I cellar it in the bottle before serving?
Topics: Wine Making Advice | 2 Comments »
February 21st, 2010 at 4:28 pm
It sounds like this is a white wine, so it probably doesn’t need to cellared too long; not as long as a red anyway. Pop open a bottle in six months and see if you notice a difference.
It sounds like it is ready to bottle though.
February 23rd, 2010 at 4:13 pm
Age it at least 2 years wouldn’t you think?
Dude I wouldn’t do anything more till you get me there to test it. LOL