Best of the Reds 2008

In class tonight, we talked about yeast, the different kinds and how they affect the fermentation of the grape juice and make wine. We tasted the 2008 Cabernet Sauvignon, Cabernet Franc and Merlot, both well-watered and drought-stressed wines. The clear winner was the Drought-Stressed Cabernet Franc but there were a number of people that picked other wines as their favorite. The Drought-Stressed Cabernet Franc had dark color, nice balance with fine tannins that lingered on the finish. It had some black berry fruit aromas and flavor. The least favorite wine although not a bad wine was the Drought-Stressed Merlot. It had good ruby color, but was lacking in flavor and was a little tart. This wine was the only wine not oaked. Clearly there was a preference for oak in the wine!

Best of Whites 2008

Last night in class we viewed and identified different pieces of equipment used for making wine from the commercial winery scale (at wineries around the world) to the homebrewer scale that could be used in the home. We then tasted six white wines from the UNR vintage. Most wines had lost a lot of their varietal character compared to when the wines were lasted tasted in February (a year and a half after bottling), when they had lots of fruit character. We tasted Riesling, Gewurztraminer, Chardonnay, Pinot Gris and Semillon. There was a difference of opinion but the Riesling had more votes for the best wine overall. The loss of fruit in the wine could be due to under sulfuring the wine. SO2 helps to prevent the wine from oxidation. The wines are stored in a cool room so the loss of fruit character was not due to storage problems. Or the other conclusion is that these wines just don't keep for very long and must be drunk young. We will study this in the future by boosting our SO2 levels in our wines in the coming years.

Best of the Reds 2009

Tonight was one of the best tastings ever. We had a packed house. The class focused on how to determine when your grapes are ripe, how to sample and what measurements to make. We talked about Brix and TA and the Brix/TA ratio. We had a lively discussion. The wines we tasted tonight were the 2009 Cabernet Sauvignon, Merlot and Cabernet Franc, two Bordeaux style blends of the those wines. The wine with the most votes for best wine was the Drought-Stressed Cabernet Sauvignon. This wine had a very fruity aroma with a nice blend of oak. It was very dark in color. It was full-flavored and had a long-finish. The close runner up was the Well-Watered Cabernet Franc. It too had a dark red color and good fruit aroma. Cherry flavor exploded in your mouth. The other wines were quite good as well. No one thought there was a bad wine in the bunch. My personal favorite was a Bordeaux blend of 50% Cabernet Franc with 50% Merlot. It had chocolate notes and aromas with a good finish that melted in your mouth. Very smooth, very well blended with the French oak. All of the wines were remarkable since they are not quite a year old! See you next week for our next Best of the Whites 2008!

Best of the Whites 2009

Last night, we tasted four different white varieties, from the 2009 harvest. They were Chardonnay, Pinot Gris and Riesling. We tasted these wines blind (wrapped in aluminum foil) and we compared drought-stressed (DS) and well-watered (WW) wines. All tasters were in agreement that there were no bad wines. They were all pretty good. Two wines were tied with top honors, Pinot Gris and Chardonnay. The Pinot Gris had lovely fruity aromas and good balance and body. The Chardonnay was well-watered and oaked, had fruity aromas with a nice acid balance. A close second was the drought-stressed Gewurztraminer with distinctive sweet honeysuckle and floral aromas. It was very well-balanced and had good body. All wines were made dry with no residual sugars. Next week we taste the Best of the Reds! Hope to see you there!

Lemberger Tasting

In class last night, we talked about wine making and the supplies needed for wine making. These include:

tanks, fermenters, carboys, barrels, airlocks, bottles, corks, siphon, hydrometer and thermometer. Fermentation supplies include yeast, a source of SO2 (usually potassium metabisulfite is used), yeast nutrients (DAP, diammonium phosphate), and malolactic bacteria (Oenococcus) if malolactic fermentation is desired. A good source of information is the book "From Vines to Wines" by Jeff Cox.

Tasting:
Last night we tasted 6 UNR Lemberger wines and 2 commercial Lemberger wines from Washington State. The UNR wines were 2006, 2008, and 2009 wines. The 2006 wines were not popular and clearly had gone bad. The drought-stressed 2009 Lemberger was the favorite of the UNR wines. It was very aromatic and fruity, with a deep dark ruby color and good balance. It was comparable to the commercial wines (Kiona and Fairwinds wineries) which were very popular. This wine was oaked as were the commerical wines. The other 2008 and 2009 UNR wines had scores similar to the commercial wines. One of the complaints of the Lemberger wines from UNR is the acidity. Perhaps lower crop loads or warmer nights will reduce the acidity more quickly. We shall have to test this in the future. At the end of the tasting, everyone agreed that this was a good grape for Nevada.

Riesling tasting

Last night we had a large and lively group for the class and wine tasting. In the class, we discussed our recent visit to Geneva, NY and discussed some of the interesting hybrid wines we tasted there, especially the Seyval, the Noiret and the Regent. Last night we tasted 6 wines wrapped in aluminum foil. One wine was not a Riesling but a 2005 Gewurztraminer. Most people could not distinguish it as a different grape variety from Riesling although they knew that one wine was a different variety from the other five. However, some people did distinguish it as different. This Gewurztraminer was surprisingly fruity and fresh for a 5-year-old wine with floral-honey aromas. Other people got peach and apricot aromas from this wine. Amongst the Rieslings there was no clear winner, but there was a clear loser, the Drought-stressed 2008 Riesling was an almost unanimous loser. It had distinct petrol aromas, which most people did not like, but according to the German literature these petrol aromas are characteristic of high quality wines and drought-stressed Rieslings. Clearly this group, including myself, did not like this wine. The well-watered Rieslings had some slight floral notes, particularly in the well-watered wines. Next week we will be trying some Lembergers and will mix in a couple of commercial wines from Washington State. Hope to see you there!

Syrah and other reds

Last night we discussed how to make white wines, from how and when to harvest to bottling. We blind tasted 7 wines last night, three of them Syrahs from different years, and 4 other reds we produce, Cabernet Sauvignon, Pinot Meunier, Merlot, and Lemberger. This was one of our last tastings of Syrah as the grape has been fairly cold-sensitive in the winter and we have had very little production from this grape. This year we pulled out Syrah and replaced it with Tempranillo. While my personal favorite was the Cabernet Sauvignon, the overwhelming favorite of about half the tasters was our 2009 Lemberger! This grape is not only popular with our tasters but it is very productive and one of the most cold tolerant of our vinifera varieties. Its only problem is that it is fairly sensitive to powdery mildew and needs special attention with sulfur sprays. At the end of the tasting we made two blends from the wines, a Cabernet Sauvignon/Lemberger and a Cabernet Sauvignon/Merlot blend. Both were outstanding and both blends were better than their individual wines alone!