A recent discussion with a friend got me thinking about Tavola vs. Forte.
I've made 2 Tavola kits, which produced a lighter style of red. Both were drinkable relatively quickly and the shelf life is good. The Pinot Noir is holding well at 2.5 years, and the Barbera's last bottle was good at 2.75 years. Both are a lighter style than I normally drink, but were made to be lighter, so mission accomplished.
In 2021 (when I made the Barbera) I also made two triple Forte batches (1 - Super Tuscan, 2 - Merlot, Syrah, Petite Sirah) which were barrel aged. Both batches turned out well and are holding fine. Assuming any is left, I expect they'll be good at the 5 to 7 year mark.
Since I have great access to grapes, I have not been making kits, but I'm thinking in the future if I'd want to make.
Given my likes, I'd probably not make Tavola again. Or ... make it with 1 skin pack.
Anyone who has made Tavola both with zero and 1 or 2 skin packs, what do you think about the differences?
I've made 2 Tavola kits, which produced a lighter style of red. Both were drinkable relatively quickly and the shelf life is good. The Pinot Noir is holding well at 2.5 years, and the Barbera's last bottle was good at 2.75 years. Both are a lighter style than I normally drink, but were made to be lighter, so mission accomplished.
In 2021 (when I made the Barbera) I also made two triple Forte batches (1 - Super Tuscan, 2 - Merlot, Syrah, Petite Sirah) which were barrel aged. Both batches turned out well and are holding fine. Assuming any is left, I expect they'll be good at the 5 to 7 year mark.
Since I have great access to grapes, I have not been making kits, but I'm thinking in the future if I'd want to make.
Given my likes, I'd probably not make Tavola again. Or ... make it with 1 skin pack.
Anyone who has made Tavola both with zero and 1 or 2 skin packs, what do you think about the differences?
