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Halloween at Michael Florentino Cellars!

Video of  the Halloween release party at Michael Florentino Cellars. They released a Cabernet Sauvignon, Cabernet Frank and a Petite Verdot. With a special guest appearance of Gene Simmons and Father George, everyone had a “spooky” good time!

Halloween release party

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My first Wine: Part 5

Well, after having racked both carboys of wine several weeks ago, I thought it was about time I ran some labs on them.

So I took some samples to school and ran SO2‘s, pH and TA (titratable acidity) tests, as well as doing a chromatography test on them. This test tells me whether the wines have converted malic acid to latic acid. Malic is a harder/sharper acid; think sour apple. Lactic acid is much softer. As I suspected from tasting as well as watching pH and TA’s go up and down, it looks like the Petite Verdot/Cabernet Sauvignon blend have almost completely converted to latic acid. The Sangiovese/Cabernet Sauvignon still have a way to go.

Chromatography Test

After going through all the trouble of running an SO2 test on my wines, I realized that I had used the wrong strength of NaOH, so I’m still not sure how much free SO2 is present. So I decided I will run them again once they are through with malic/latic conversion. I won’t want to add any now anyway, since that would stop the conversion process.

My First Wine-Part 4: H2S and Why you Should Rack!

About a month ago, I discovered that my wine had developed a terrible funk. The smell could be described as burnt match stick with a touch of smoke. This “funk” is often caused by H2S production or Hydrogen Sulfide. This can occur because grapes were sprayed with chemicals too close to harvest, or leaving the juice on the gross lees too long amongst other reasons. After doing a little research I decided I need to rack right away. And that did help, but the Sang/Cab. blend had quite a bit of “funk” so we racked again and that seemed to do the trick! Which is great, because that means I didn’t have to add Copper Sulfate or add more SO2. Few! I was worried that the wines were ruined beyond the point of no return!

Lab Numbers Update: As of 12-11-11, the pH and TA for the Petite Verdot, Cabernet Sauvignon blend are 3.44 and 6.75 and the Sangiovese/Cabernet Sauvignon blend are 3.25 and 7.2. It appears that secondary fermentation has taken place with the P. Verdot blend as the pH as gone up and TA down. But it’s hard to tell with Sangio blend because it looks the pH dropped and that doesn’t make sense. I will have to re-test pH, and TA in the next few week. Hopefully I will be able to test for SO2 content as well as run the wine through MLF (malolactic fermentation) chromatography.

That’s it for this update. Now to think of some names for the wines while they spend the winter in our new wine shed. Will have to post pictures of that soon!

Green Lake Wines: Richard Kinssies 07 Tempranillo

The Parallel Winos Video blog of Richard Kinssies ’07 Tempranillo.

Sorry! The sound quality is not too good, it was quite crowded and well…. noisy!

greenlakewines.com


My First Wine: Pressing the Grapes!

After finding a homemade press on Craig’s list, Ella and I press off the fermented grape juice. The large carboy gets the Sangiovese from Brad of Gecko Cellars, plus most of the Cabernet Sauvignon I obtained from Rob of Finn Hill Winery.  The Petite Verdot goes into the 3 gallon carboy with the remaining Cab. Sauv. Dexter helps out as well! Now that I’ve finally added some ML bacteria that I got from Scott Greenberg of The Convergence Zone, it can now do its thing for a few weeks. Boy, does it take a “wine village”! I’ve ordered some more oak chips and few other wine additive “goodies” on-line. Can’t wait to see what I ordered! Will have to post some more lab numbers next time!

http://www.geckowinecompany.com

http://www.czcellars.com/CZ_Cellars/Welcome.html

http://finnhillwinery.com

My First Wine Update: More Grapes!

My grape must!

I now have some Cabernet Sauvignon from Double Canyon, that I acquired from Rob Entrekin of Finn Hill Winery last Saturday (the 23rd) and some Petite Verdot that our class picked from Red Haven Vineyard on Red Mountain the next day on the 24th.

The Sangiovese is still cooking along and is now at 6 Brix. The Cabernet Sauvignon. however, is almost dry at 0.5 Brix! Unbelievable! The Petite Verdot is now at 17.5 Brix with color that is stunningly dark! I can see how it could be used to color up lighter colored wines.

Needless to say, my laundry room smells like a winery now! Not bad. Next week we will be learning how to culture MLF bacteria in class, just in time to inoculate my own wine. Now to find a press.

finnhillwinery.com

My First Wine!

This is my first attempt at making wine from grapes, rather than using a kit with juice. I hope I will have better results.

Day 1. Hung out with Brad Sherman of Gecko winery where I have been volunteering and got a bucket full of Sangiovese grapes.

Day 2: Added SO2 around 1pm.

Day 3. Added yeast nutrients and Red Star yeast-Pasteur Red apx. 1230p.m. Don’t have brix reading yet, I will have to take some berries to class tonight and use a refractometer. Staring to smell good! Tomorrow will have to get some wood chips and more carboys!

Will probably get some Cabernet Sauvignon this Saturday! I am thinking super Tuscan!

Stay tuned!

Dexter inspects the grapes!

Patterson Cellars Video Tasting by the Parallel Winos Part 2

This is part 2 of our tasting at Patterson Cellars in the Warehouse district in Woodinville WA. We would like to thank Spehanie Cuffel and John Patterson for being fantastic hosts!
2006 Cabernet Sauvignon
Deep ruby-garnet color. Lush black cherry and dark chocolate with subtle aromas of oak, black currants and leather. This well balanced 2006 Cabernet Sauvignon is soft and smooth with a firm long finish.
  • Varietals: 87% Cabernet Sauvignon, 9% Cabernet Franc, 4% Syrah
  • Vineyards: Kiona Vineyard
  • Cooperage: New French Oak
  • Aged: 32 Months
2009 Patterson Cellars Late Harvest Roussanne
This dessert wine was made from Roussanne that was left to hang until mid November, this extended hang time allowed the fruit to dehydrate and concentrate the sugars. The fruit was whole cluster pressed, after pressing, the sugar was 38.5 Brix, the fermentation was carried out for four months in once used French oak barrels using Sauterne yeast. The fermentation was stopped when it was determined there was a proper balance of sugar and alcohol.

Enjoy the aromas of dried apricots, mango, and honeysuckle, followed by flavors of pear, nectarine, and honey, firm acidity with a long peach finish.

  • Varietals: 100% Roussanne
  • Vineyards: Willard Farms | Columbia Valley, Yakima Valley
  • Cooperage: Barrel Fermented French Oak

Patterson Cellars Parallel Winos Video Tasting

This episode we visit John Patterson and Stephanie Cuffel and taste through some of their outstanding wines.

First we start off with their Due Anni a blend of two different years, ’07 and ’08.

  • Varietals:
    2007— 56% Merlot | Cabernet Franc
    2008 —44% Merlot | Cabernet Sauvignon & Syrah
  • Cooperage:
    2007—45% New French Oak
  • 2008—40% New French Oak
  • Aged: 22 Months

Next we try their 06 Cabernet Sauvignon.

  • Release: September 2009
  • Varietals: 87% Cabernet Sauvignon, 9% Cabernet Franc, 4% Syrah
  • Vineyards: Kiona Vineyard
  • Cooperage: New French Oak
  • Aged: 32 Months

And then finally we try their Late Harvest Roussanne.

This dessert wine was made from Roussanne that was left to hang until mid November, this extended hang time allowed the fruit to dehydrate and concentrate the sugars. The fruit was whole cluster pressed, after pressing, the sugar was 38.5 Brix, the fermentation was carried out for four months in once used French oak barrels using Sauterne yeast. The fermentation was stopped when it was determined there was a proper balance of sugar and alcohol.
11.5% alcohol, 9.2 g/L TA, 3.51 pH, Residual sugar 18%
With aromas of dried apricots, mango, and honeysuckle, followed by flavors of pear, nectarine, and honey, firm acidity with a long peach finish.
They are running out of this one so if you want it you better run on down to the Ware House District to get some!

  • Release: April 2010
  • Varietals: 100% Roussanne
  • Vineyards: Willard Farms | Columbia Valley, Yakima Valley
  • Cooperage: Barrel Fermented French Oak

Pattersoncellars.com

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Columbia Crest 2006 Reserve Cabernet Sauvignon

Christmas eve we had a few friends over and one of them brought over a Columbia Crest 2006 Reserve Cabernet Sauvignon. I was totally excited at first because I mistakenly thought it was Wine Spectator’s  “Wine of the Year”, till I realized that it was a 05′ and not the 06′. But when we opened and tried it we all really liked it. Smooth, nice fruit with out being too forward and balanced.  And the 06′ might still be available!