Sunday, January 8, 2012

Oak Tacular

I added oak chips to the Riesling carboys.  The chips will sink over the next week or so, and then I'll rack the wine off the chips. 
In addition to oaking the Riesling, I racked the traminette carboy.  Traminette does not lend itself to the addition of oak, which can cover its perfumed bouquet.  The traminette started out a paler shade than the Riesling but has darkened slightly over the past two months. 

I also tasted a small amount of my concord wine, bulk aged to 14 months.  I can't remember the last time I tried a sample, but it was probably last spring.  I remember it being harsh like mouthwash.  Today, I was blown away by the improvement.  It doesn't have the body of an old world red wine, but it was semi-dry with a sweet concord smell, and just enough acidity to make the flavors pop out.  Drinking this, I have no idea how Manischewitz can call itself concord wine.  Come next Thanksgiving I'd bet this wine is superb.