The Trial
A Rite of Passage for a Wino
November
Week 2
The last of the 2016 vintage is going into barrels, it almost feels like harvest is officially over.
I survived!
The whole thing went by so fast it almost feels like it never even happen.
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| What people think I'm doing everyday at work. |
This week we are bottling 2 cases of the 2016 Cabernet Sauvignon in order to run a trial on the tannins used for this variety. The winemaker choose to test the tannins on the Cabernet Sauvignon because she wanted to play with the mouthfeel of the wine.
Winemaking toys?
These tannins can be made up of things such as plant and tree matter, condensed gallic and ellagic tannins, grape seed based tannins, and oak tannins.
What do they do?
By playing with this tool one can enhance aromatic complexity, help with color stabilization by protecting anthocyanins from oxidation, help reduce herbaceous notes, enhance fruit characters and to freshen the aroma, as well as increase mouthfeel without adding astringency.
Oak Tannin Based Prouducts:
These can help with releasing aromas of wines that have been aged in barrels and to freshen light red and white wines, prolong the life span of barrels and contribute to hints of vanilla and spice to a wine, they can also help prevent and correct reductive odors.
Filling the bottles by hand, if I over fill them I guess I'll have to drink them! This Cabernet's aromas are extremely powerful at this point, but they will gradually mellow out and start to showcase more than just fruit.
Can you imagine having to hand cork thousands upon thousands of bottles?
To end the day, or week more like, I get to work in the lab and use the ebulliometer to determine the alcohol content for the wines of this year's vintage.
Happy Drinking Winos!
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