I am getting ready to make an amarone for long term aging and wanted to know which of these two kits everyone thought was better. The meglioli or the cc showcase? Any help would b greatly appreciated, heard great things about both!!!
Mosti Mondiale Which Amarone to make??
- Thread starter Rustyh
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It depends on the depth of your wallet! The Meglioli is a known superstar if you have the bills to drop on it. The CC Showcase is very good as well and its ~$70 less.
Looks like it will be any easy decision as I just looked and the Meg kit is SOLD OUT unless you snagged the last one.
You can't go wrong with either kit really IMHO!
Looks like it will be any easy decision as I just looked and the Meg kit is SOLD OUT unless you snagged the last one.
You can't go wrong with either kit really IMHO!
Any of the "Limited Editions" or what ever they are being called are fantastic and you can never go wrong with them. That being said, I have made the CC Showcase Amarone and have been patiently waiting for it to do its magic in the bottle. I'll be opening a bottle in Jan 11, it'll be 2 years old at that time. BTW, the MM Renascence Amarone is pretty darn good as well and a terrific value for your $$$!
That is the tuff part, there are so many good choices out there!!! Just started the Red Mountain Cab last night!! Will have to evaluate which kit for the Amarone, I was leaning towards the Cellar Craft Showcase, but the winery series and the En Pre are also up there on my list!!
Just make them all!
I plan on eventually rotating through the high end Amarone kits one by one and then will remake the one the wins out in my opinion.
A tough job but someone has to do it!
I plan on eventually rotating through the high end Amarone kits one by one and then will remake the one the wins out in my opinion.
A tough job but someone has to do it!
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I am so excited about the red mountain cab, it is smelling up the house wonderfully. Going to be hard to keep the bottles around I feel. I think I may lean towards starting the CC showcase as the meglioli is a little pricey. Also, the EP sounds like an interesting one as well. Not to put more wood on the fire, but how does the Renaissance amarone compare?
Rustyh said:
The renaissance amarone is a terrific wine - outstanding value for your $$. Actually I would lean toward the renaissance first, then in a year make the RJS or CC amarone, so you can enjoy this one with out breaking into the other to soon.
I decided to bite the bullet and get a Meglioli from my local wine guy!! I had a couple of quick questions prior to getting started. So far I have read that it appears to be better to cut the raisins prior to adding to the primary, is this correct? Also, I was planning on leaving the juice and raisins in the primary for at least 14 days to get the full extraction from the raisins. Should I also put the oak into the primary then, maybe even consider putting the oak and the raisins in a cheesecloth pouch, like some of the kits come with and keep it down below the juice. Then rack to carboy after 14 days to finish fermentation? Any help would be greatly appreciated, just want to make sure I make this high end kit perfectly!!! By the way I noticed that there were quite a few chemists on the board, I am a fellow chemist as well. Love formulating, especially now that I can drink my product!!!
I personally would ferment to dry in bucket or rack at 1.015 and stir everything up so that you transfer all viable yeast with it. Lots of times people rack either too early and have way too much action for too little head space or too late without stirring and leave lots of yeast behind that is needed for the wine to finish fermenting properly and it stalls early or struggles stressing the yeast out. Ax far as the oak goes it depends on what it comes with, if cubes or spirals I would wait till after fermentation is done and add it then, if chips or dust I would add it right in the beginning as it has lots of surface contact with the wine and does what it needs to do very fast.
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One thing I can never figure out is why the people that cut the raisins up do it?????????????? It really does not aidany i n extraction. Maybe they just feel like they are doing something useful that way. When I make wine from real grapes I don't cut them up and the extraction is just fine. All raisins are is dried grapes. Once they rehydrate they essentially become grapes again. If it makes you feel good, do it, but I have too many other things to do with the wine at that time to bother.
AlFulchino
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Rich, perhaps is a time thing...meaning that kits are a pretty fast paced thing and maybe the raisins take a bit extra time to get all the benefits extracted from them....a grape is already juiced up and moist...needing no rehydration period..just a thought
We are bored little winemakers with nothing else to do, no grapes to tend to, nothing to crush or de-stem......
appleman said:
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