I am making a Pinot Grigio. The grapes came in before I started the wine blog, so I decided not to write about it.... but then a friend asked about the wine....
The Pinot Grigio is from Villa Spatafora. It came in at 21.5 brix which is a little lower that I would have wanted. But tasting the wine now, 21.5 was probably a good brix number for this grape.
The wine has a mineral and flinty character and a nice acid level like the New Zealand Sauvignon Blancs. One of the knocks on Pinot Grigio, is that the grape makes a somewhat thick and low acid wine, so I'm happy to have something different at this point.
Pinot Grigio is a red grape. If you press the juice right after it is crushed, you get white juice. But if you let it sit on the skins in a cold soak for a day or two, you will get pink juice.
My friends at the Wine Group With No Name (WGWNN) are making their Pinot Grigio as a pink wine. I think that's a great idea and will be very interested to taste it.
While I was pressing my Pinot Grigio, my first two carboys were filled with free run juice are white. But the last two carboys that were pressed, were a very light pink.
I've kept the carboys separate and there is a difference in taste between the white and pink wine. As you might expect, the pink wine has fuller flavors. I'm looking forward to see how these two batches turn out...
The Pinot Grigio is from Villa Spatafora. It came in at 21.5 brix which is a little lower that I would have wanted. But tasting the wine now, 21.5 was probably a good brix number for this grape.
The wine has a mineral and flinty character and a nice acid level like the New Zealand Sauvignon Blancs. One of the knocks on Pinot Grigio, is that the grape makes a somewhat thick and low acid wine, so I'm happy to have something different at this point.
Pinot Grigio is a red grape. If you press the juice right after it is crushed, you get white juice. But if you let it sit on the skins in a cold soak for a day or two, you will get pink juice.
My friends at the Wine Group With No Name (WGWNN) are making their Pinot Grigio as a pink wine. I think that's a great idea and will be very interested to taste it.
While I was pressing my Pinot Grigio, my first two carboys were filled with free run juice are white. But the last two carboys that were pressed, were a very light pink.
I've kept the carboys separate and there is a difference in taste between the white and pink wine. As you might expect, the pink wine has fuller flavors. I'm looking forward to see how these two batches turn out...
The photos on the right show the pink and white Carboys of Pinot Grigio,
I said in the blog that the PG came in at 21.5 brix. Looking back in my notes, the notes say 20.5 brix. The WGWNN winemaker said their PG was 21.5. {same vineyard, same harvest..} I wish I could go back and somehow re-measure the brix. Did I read the measurement wrong?
ReplyDeleteThe correct brix number may be important next year... what brix will I ask for?