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I agree -- this is not a failure. It may not be what you wanted, but definitely not a failure.What to do with it? Cooking wine is the obvious one, along with using it for drinks (mulled wine, Sangria, etc.). Use it for blending -- not for alcohol adjustment, but for flavor.For future reference, add skin packs, raisins, Zante currants, dried elderberries, or something to give the wine body.I have FWK Tavola Barbera and Pinot Noir made without skin packs, as I wanted lighter bodied wines. My main batches are seriously heavy duty, but I like variety, so having these on hands gives me that. You may want to consider that, although if this just isn't to your taste, you have the options previously mentioned.
I agree -- this is not a failure. It may not be what you wanted, but definitely not a failure.
What to do with it? Cooking wine is the obvious one, along with using it for drinks (mulled wine, Sangria, etc.). Use it for blending -- not for alcohol adjustment, but for flavor.
For future reference, add skin packs, raisins, Zante currants, dried elderberries, or something to give the wine body.
I have FWK Tavola Barbera and Pinot Noir made without skin packs, as I wanted lighter bodied wines. My main batches are seriously heavy duty, but I like variety, so having these on hands gives me that. You may want to consider that, although if this just isn't to your taste, you have the options previously mentioned.
