Rose petal wines

[intoxicating]

Most often I make fruit wines, and when I get a kit, it is usually to provide a vinous base for other fruits and flowers. Last fall I made a chardonnay kit, and one gallon got rose petals from an amazing bush in my back yard. For several reasons I chose not to bulk age it, instead bottled it shortly after the kit indicated. However, at bottling the roses were barely detectable in the aroma, and I chose to add a tablespoon of "essence of roses," a "flavoring" available at the Middle Eastern spice stores. It seemed the right amount at that point, but when I opened a bottle this month, it tasted like perfume, and the rose smell would knock you over at 4 yards. I was looking for something with a less aggressive "bouquet" that didn't taste like hand lotion.

Any suggestions for what to mix it with, and how to decide what proportion? I have a Castel du Pape kit I haven't started yet, I considered mixing a 187 of rose petals with 750 of the Castel, just to see what would happen. How long to let it age after blending to tell what it might ultamately turn into? Should I bulk age the Castel for a year, then blend?

Most of my experimenting and developing new recipes is based on combining existing proven ones. I am shooting in the dark here. Thanks for your opinions and input.

 

[Waldo]

Where in the hell is Martina when we need her !!!!
She was our resident exotic "wines from flowers" expert intoxicating. I tried doing a search for some of her old threads on making these but could not find them. Maybe one of the forum administrators can find them and post a link for you

 

[grapeman]

I don't have much time today since it is 62 and sunny. I have a lot to do with pruning. Here hopefully is a search link for Medpretzel, rose, and older than one year ago.
7 pages of information.
http://www.finevinewines.com//Wiz/forum/search_results_posts.asp?SearchID=20090328091920&KW=rose

 

[JWMINNESOTA]

Think id get a bottle of Chardonnay and blend a little at a time to see if it cuts it down to where you want it. Maybe a Riesling, or Gewürztraminer style. I'm shooting in the dark also since I cant taste it, just try and go by what flavors you detect, and find a complement to it. Most likely something closer toyour base of Chardonnay instead of the Pape.Do a bench test with several small and different additions until you find one you like. Good Luck with it !