Any Ideas For Frontenac Gris

[FrontenacMan]

Greetings All,
Looking for ideas on recipes for Frontenac Gris. I'm into my second year of making wine from my Frontenac and Frontenac Gris vines. Last year I got about 5 gallons each of juice. I added Global Vintners concentrate (red to Frontenac and white to Frontenac Gris) to beef up the brix (SG). I fermented the Frontenac on the skins (Lalvin RC212 yeast) and also added some cherry raisins to the must. I then bulk aged it in a glass carboy with medium toast french oak spirals. I sampled a bottle this week and it was very good! For the Frontenac Gris I just fermented with Lalvin D47 and then bulk aged in glass and bottled. I sampled this week and it is okay but I think it could use something. By nature the Gris has somewhat of an "earthy" flavor. I don't know of a better way to describe it. The cherry raisins in the Frontenac really gave the Frontenac a nice flavor and I'll be doing that again this year. What I'm looking for is something to add to the Frontenac Gris to give it a little excitement. Any ideas?

 

[BenK]

lemon or grapefruit vest?

 

[FrontenacMan]

Interesting. I was thinking about dried apricot as some descriptions of the grape includes apricot flavor. Here is the description from the University of Minnesota where they were developed - "Vigorous and very disease resistant. Wine has a characteristic peach flavor. Can be high in acidity."