Ever added blueberry reduction to chardonnay?
- Thread starter Rugger46
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I answered this same thing over in the other thread. Blueberry isn't a taste I normally expect from Chardonnay. Not saying you shouldn't do it or it wouldn't be wonderful, but I think more of grapefruit, lemons, apples.
I'm curious as to what common beginner type wine kit/varietal grape that blueberry would be a good addition to. I always pick up a beautiful nugget from your responses. My only experience with blueberry is the Island mist kit. I think that was a pinot noir. I did bump the sugar and lower the water pre fermentation and its good for the price. I have read Joe's thread but wow....lots of great info to digest.
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Blueberries make me think of Pinot Noir.
Probably the better question is where do I come up with these ideas? Google knows all, type Cabernet Sauvignon tastes, read the description (black cherry, blackberries, tobacco, etc.) Then I go to the local liquor store and buy a few different bottles after talking with the knowledge sales folk.
But remember, there are exceptions, would a Pinot with blackberry notes taste good, probably. A Merlot with Blueberries, possibly. The sky is the limit. Mix and match, we are home winemakers, make what you like.
Probably the better question is where do I come up with these ideas? Google knows all, type Cabernet Sauvignon tastes, read the description (black cherry, blackberries, tobacco, etc.) Then I go to the local liquor store and buy a few different bottles after talking with the knowledge sales folk.
But remember, there are exceptions, would a Pinot with blackberry notes taste good, probably. A Merlot with Blueberries, possibly. The sky is the limit. Mix and match, we are home winemakers, make what you like.
Thanks!
We eat with our eyes >> then we eat with our nose >> finally we eat with our mouth.
The blue pigments would change what one thinks it is, ,,, a taste panel will taste what they are looking for. , ,,,, what impression/ flavor do you want?
I am a fan of polyphenols and will add 1 to 3% of black raspberry to rhurbarb because I like the color, ,,, or 3 to 5% of crab apple into a white grape because I want to build in longer flavor notes, (tannins) ,,,, The lab bench method is to have a test system to see how the flavors blend. It is awfully expensive to wait ten or twelve months to find out if you like the percentages in a blend.
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As Craig suggested, Pinot Noir -- I made a Blueberry / Pinot Noir kit over a decade ago, and it came out good. But pretty much any red will probably work.
My only concern is that the Blueberry will overpower the Chardonnay, not complement it. That's why I suggested bench testing in your other thread. However, you're asking about adding during fermentation, so bench testing is out.
This changes the situation to "all in" -- once you've added the reduction, it's not coming out. Do that only if you're positive you'll like the result. Otherwise, wait for post-fermentation taste testing.
Thanks for your in depth response.
I don't really care about the color. Just looking to not throw away some blueberries and add a little flavor to chardonnay. This batch is for personal consumption.
