It's sad how weak willed I am, unable to resist opening a bottle.
OTOH, I have wine to console myself with.
Maybe it's self delusion, but it seems like a win!
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I deeply appreciate your support of my delusion!!!Any time you are drinking Dolcetto is a good time. Delude yourself away.
I put 1 bottle of metaxa plus 1/2 bottle of creme de cassis into a 25 bottle carboy plus medium toast American oak cubes and am tasting the left over wine at SG 1.007. My son in law tasted it and said he thought it was excellent. I'm sure my neighbour Iris who has the wild cherry tree will agree. He suggested the American oak which I'll leave in the wine for 120 days before I sulphite it and bottle it. Making this again is a total no-brainer. I didn't use 2 bottles of Metaxa because I want to taste the wild cherries. So this will be Black Iris Port 2024. Iris tasted it half an hour ago with her husband Rick. They both liked it and offered me homegrown frozen blackberries! Great neighbours!Black Iris Port with Creme de Cassis in a glass 2024 at about SG 1.008
finished or almost finished fermenting. I have 25 bottles. This is mostly wild cherries with a few blackberries and 1 lb dried elderberries fermented with EC-1118 yeast with nutrient. Here are my comments on this blend in a glass:
Appearance - inky purple
Smell - really good fruit bomb nose
Tannin - good
Acid - good
Flavour - the Cassis is dominant but not in a bad way. If you like port this is first class fruit port. I think I'll top it up with Greek Metaxa raisin brandy to get the alcohol up to 18+%. I may treat it with citric acid to drop the sweetness. Other than that, this should be excellent fruit port. Instead of using 1, I think I'll use 2 bottles of Metaxa on a 25 bottle carboy and then put it in my cooler. I'll retaste it after I add the Metaxa. I don't want to over-ride a beautiful wild cherry smell and taste with the dried elderberries. The blackberry dose is so low that it doesn't matter. I was going to add Drambuie but I think I'll go for Metaxa.
DSPolyethylene glycol!
I see folks use DNS (did not suck) when describing the wine in their glass… you can do the math.
And yes… much sympathy! I did it a few months ago. My wife sips it . I prefer getting it over with fast so I chug it like a frat boy on Friday night.
Well poop!Polyethylene glycol!
Well, everything came out okay!Well poop!
Pacific Chardonnay Muscat 2023, Sheridan Vineyard Chardonnay 30% D47 yeast, 30% V13 yeast, 30% home grown muscats like Siegerrebe and Ortega with 10% Chilean Viognier 2024. This is 60% Washington Chardonnay, 30% homegrown Siegerrebe-Ortega and 10% Chilean Viognier from juice
Appearance - clear, deep lemon yellow
Smell - really interesting intense nose that lingers, lychees, Haagen Dazs vanilla ice cream, quince, grapefruit, lemon meringue
Tannin - good
Acid - good
Flavour - this is a really interesting Chardonnay blend with a really good long aftertaste. I'm thrilled to get 19 of these. My son in law gets 66. Lucky guy! I'd rate this as very good. It may improve to very good-excellent.
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