How do you make a decent replication of a super tuscan?!
I started fermenting last night, about 60 pounds of sangiovesse and 35 pounds of cabernet!. Any suggestions to get a "super tuscan" style wine!?
Oak!? Light, or heavy!?
Malolactic!?
Anything else!?
Www@FoodAQ@Com
Oak!? Light, or heavy!?
Malolactic!?
Anything else!?
Www@FoodAQ@Com
Answers:
I'm not going to be much help (so why am I writing then, you ask - late and I can't sleep)!. Super Tuscans are interesting, but only in that its Italians making bordeaux wines in Italy!. So, I'm not sure what a decent replication of a Super Tuscan would be, because they're basically replicating a Bordeaux!.
So, make a bordeaux!. Of course, since you've already started with a Sangiovese base, this will be difficult!.
Treat the Sangiovese like a Merlot and use the Cab to give your wine a bigger tannic bite!. Definitely provoke your secondary malolactic fermentation to soften the Sangiovese acids!. Strong tannins, softer acids - good balance!.
Seems to me, the best Bordeaux are smoother and better balanced than your New World wines!. And that's what the Super Tuscan seem to me to be all about!. Creating smooth, balanced wines ala Pomerol!.
By the way, with only 100 pounds of grape, how will you oak it!. Chips, extracts!? What vessel will you use to age!?
Good LuckWww@FoodAQ@Com
So, make a bordeaux!. Of course, since you've already started with a Sangiovese base, this will be difficult!.
Treat the Sangiovese like a Merlot and use the Cab to give your wine a bigger tannic bite!. Definitely provoke your secondary malolactic fermentation to soften the Sangiovese acids!. Strong tannins, softer acids - good balance!.
Seems to me, the best Bordeaux are smoother and better balanced than your New World wines!. And that's what the Super Tuscan seem to me to be all about!. Creating smooth, balanced wines ala Pomerol!.
By the way, with only 100 pounds of grape, how will you oak it!. Chips, extracts!? What vessel will you use to age!?
Good LuckWww@FoodAQ@Com
The Super Tuscans probably saved the Italian wine industry!. They broke all the rules as far as Tuscan wines were made!. The model for this wine was Sassicaia which contained no sangiovesse grape!. Over a 30 year period the Sassicaia was refined and in 1971 it became the catalyst for Antinori's "Tignanello" (the first non-chianti chianti)
The biggest difference was that all Tuscans wines were aged in large oak barrels made from Slavonian oak!. The new "Super Tuscans" are aged in barriques, small French oak barrels!.
The collective name, Super Tuscan, is a consumer term, not an official designation!. Each wine has its own proprietary name; the words Super Tuscan never appears on the label!.
Www@FoodAQ@Com
The biggest difference was that all Tuscans wines were aged in large oak barrels made from Slavonian oak!. The new "Super Tuscans" are aged in barriques, small French oak barrels!.
The collective name, Super Tuscan, is a consumer term, not an official designation!. Each wine has its own proprietary name; the words Super Tuscan never appears on the label!.
Www@FoodAQ@Com
i don't know all techs to do it but someone said that if you leave the grape after squezeed in a plastic container a bit longer before draining it get stronger (ideally put it in two separate containers so have two types)then put it in
different wooden barrels so can have varios flavours and
strenghth!. you could ask someone who sells barrels
Www@FoodAQ@Com
different wooden barrels so can have varios flavours and
strenghth!. you could ask someone who sells barrels
Www@FoodAQ@Com