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Look at the profiles of pino Noir, and that’s the keys, blackberries, cherries, of just about any kind ( your preference),. Good balance of ABV, 12 to 13% ( balance ) is the key. Pino noir is a great everyday wine yet style is fruit forward , has great style one of my favorites 🍷🍷🍷🍷🍷🍷🍷🍇🍇🍇🍇🍇🍇

I add a crushed grap pack to the primary, then in the secondary tannins. Let it rest for 2 months and bottled.

That’s some really high ABV’s your making rocket fuel or port ?

And getting more expensive. There going to put there selves out of business,

Next time add fresh Apple 🍎 slices to the primary, and incredible taste difference.

The Fiero was very good didn’t need much aging, tweaked of course.

It also depends on there affordable the difference between a good everyday wine or a better everyday wine. Example ; Bought a cheaper wine kit tweaked it brought it to a respectable wine contest 12 paid pro judges and took a second place for my Cabernet Sauvignon.. all subjective to one’s taste...

Truth is I tried using them didn’t care for them , butt that’s just me others love them . I find I can get the same results with kits hight snd low end , learning how to tweak is not only fun , interesting and you actually learn better , I think .

My last one was a Pinot Noir rosé, and it was good right out of the box

My Rose" plus the wine experts limited editions Rose" is excellent

What was the juice of origin

The product x the process = finished product. Your skills , tools and space govern everything …. 🍷🍷🍷🍷

It that’s time

It’s all subjective to one’s taste, skills in the process, where and what you making and TIME to develop, all the above. Some were good , some were excellent but I never had a bad batch of kit wines . If you broke down the process it’s not that all that much different. Just my thoughts 🍷🍷🍷

Getting cheaper and better just to learn how to tweak, these limited additions kits are nuts in cost , doesn’t matter who’s brand at this points

This is what I do But that’s just me it allow as much oxygen as need to promote good fermentation

And sweet Italian sausage with gnocchi and a red chili sauce, Italian style

Tonight I made Italian gnocchi with hot and sweet Italian sausage and a chili sauce out

Excellent post

Your correct, Gino Pintos is what would call local about 26 miles way and doesn’t sell kits ,, south Jersey is dry at the moment I think .