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He had a great sense of humor! Recipes for almost any fruit wine.

Welcome to the forum. Winemaking is great fun. There are some active amateur winemaking clubs in BC (google BC Amateur Winemakers Association) They usually win a pile of medals at the national competition.

71 B is what I've used for Marquette. Chews up some of the malic acid (before the MLB need to get to work) and gives a lovely fruit profile.

Welcome to the world of winemaking! There are lots of similarities with brewing. The big difference is having to wait for your wines to mature...

When blending two wines I'll set up bench trials where the blend progressively increases by about 10%: 90:10, 80:20, 70:30, 60:40 and 50:50. Taste each with a friend and try to find the one you both like the best. Can make even finer blends from there if you can decide between two points.

Agree with G259 and Rice_Guy - don't think this will work. You'd have to add a lot of sugar and it is going to be an oily wine. If it were me I'd look to make a lot of Guacamole. Seriously good-looking avocado BTW!

Tried a new variety, Nerello Mascalese - from Sicily. Supposed to be somewhere between Pinot Noir and Sangiovese. Was light bodied and extremely fruit driven - a bit like Soda pop without the sugar. It's apparently the variety that all the rage with the Sommeliers - I'll have to see if I can...

That is a really nice, heartfelt story. Glad you were able to resurrect your winery. I'll be facing the same issue when I eventually retire (8+ years away) , and am not sure how I'll handle things. I visited the wine region of Georgia about 10 years back - it's in the mountains, right...

Sounds like a fun experiment. Will be interesting to compare the two versions once they are ready to bottle.

I generally hold off blending until a couple of months before bottling. That way you can do bench trial like mentioned above. The results of blending can be really striking, and it's easy to overdo different additions. It doesn't take much Petite Sirah or Petite Verdot to dominate a blend. I...

Looks awesome. That's a lot of vino!

A belated thanks. We celebrated on the Sunday. I pressed out the next day. Nice to have that day off work.

I've blended my 2019 Marquette with Petite Verdot about 90:10 to fill a barrel and add some tannin. Will bottle in a couple of months. So far I'm pretty happy with the combo. The PV adds some nice tannins

Totally agree. Blending has improved most of the wines I've made. Its also kind of fun to see how different blend change the flavour profile...a little Petite Sirah goes a long way

My go to book for describing tastes in wine is Wine Folly. According to this source "common" examples of Rose flavors in wine are Pinot Noir, Gamay, Grenache and Sangiovese. That might give a place to start from in finding your elusive wine.

Thanks for the warm welcome! Been missing the community aspects of winemaking with the whole Covid situation.

I've made Marquette a couple of times. It is a little light on the tannins. Great fruit profile, though!

These have made a big difference for me: Oak barrels - mine are neutral now, but have a huge impact on softening red wines Susse reserve method - if back sweetening a white wine add unfermented must Sourcing the best grapes that I am able Testing brix, pH and TA and making corrections preferment...

Hi there, Mostly from grapes - Bordeaux or Italian varieties from California and local white wines from Nova Scotia. This year was a bit of an oddball one where I tried a bunch of new varieties.

I made a 3 gallon batch of orange wine from a local aromatic white this year. Fermented on skins X 7 days. No MLF. Beautiful orange color, interesting flavor profile - just finished AF though.