I just started kit 3 and 4!

[ptk]

I have gone from never making wine before to havingtwo carboys and two fermenting buckets full of wine! I am really enjoying wine making and almost as much the anticipation of knowing how good my wines will be.


1-8-2011 RJS Crand Cru Internatinal Collection Washington Merlot with Grape skins (in Carboy now)


1-16-2011 RJS Orchard Breezin Mist Strawberry Riesling. This is the most modified kit I have done. I put half the F-pack in up front and added sugar to get SG to 1.074 at fermentation. I also added smushed bananas to must. I also let this pretty much ferment to dry in the primary. (In carboy now)


1-29-2011 RJS Vino del Vida World Tour Washinngton Riesling


1-29-2011 WE Selection Internationale Montepulciano Italien Wine Maker Bronze Medal Award winner (no grape skins)


I would really like to get some great long term stuff going to give my new wine cellar some gravitas. In the community here, if I might ask, put yourself in my position of just starting what kits would you abosolutely have to start right away? The kind of kit that makes you want to double up and do two at a time because it is so good. I am also interested in getting an example of the major varietels.I great red Zinfendel, a Great Cabernet Sav, a great Sangionivese, a great Pino Grisio, a great Sauvignon Blanc, etc.


My goal is to have a really nice stash by the summer of 2012 and have it get better and better each year after that.

 

[vcasey]

The MM Renaissance series is a great bang for the buck, plus the wines are terrific. The Amarone in that series is truly outstanding and one I would recommend. I made this in 2008 and its shinning with some wonderful chocolate notes. The CC Red Mountain Cab is a popular kit and I'm sure a few that have made this one will give it high marks.
Also if you can get your hands on any of the limited edition kits you'll be very happy.

You may need more carboys.................

 

[rrussell]

I would suggest the MM all juice barolo. it is on sale this month also.

 

[rrussell]

I take that back, it's not on sale but it has been the best one I have made to date and still reasonably priced.

 

[ptk]

I just had my Dad over today. An Itialian fellow last year brought us a Barolo for diner and it really blew our socks off. He remembered it well enough that as we were shopping in the RJS and WE catalogues and we decided to try the new WE Itialian Barolo in their ultra premium section. I might just have to change that to MM if it is really special! The Meglioli with fresh grapes seems interesting. It that premium worth the price? Thanks very much for the advice.

 

[Bartman]

What you should make depends on the target audience. Is it just for you and people in your home to drink? If so, make what you like, but don't be afraid to try some new varietals you have never heard of before, b/c someone (or many someones) must like them a lot to have become kit wines. If you are making wines to show and impress visitors with, then a wide assortment but low volume of each would probably look more like a dabbler who doesn't know what's good, compared to someone that has mostly 3-4 varieties in large quantities and a few others for "testing".
If you want to have enough types and quanitites to have any kind of wine available for any occasion, then you will need more fermenting buckets, more carboys, more storage, more money for kits, and more time!

All that said, I like most dry reds and a few fragrant whites, so I like most of what you have already started. For my "Dream Team," I would probably add a Barolo, Nero d'Avola, the Red Mt. Cabernet Sauvignon, Sangiovese, Brunello, Castel Del Papa, Gewurtztraminer, Cream Sherry, Port, ...the list could go on and on.
You generally get what you pay for, so if you can afford it, go for the most expensive wine kits you can find. The more juice you get in the kit, the better the wine will be, all other things being equal. I am partial to the MM Alljuice and Meg kits, when I can afford them.
Finally, keep your eyes open for frozen must or fresh grapes in your area. The wines I have made from those have been the best wines I have made, although they take more time to get really good.