Tag Archive 'red wine'

Sep 21 2011

The Unusual Suspects.. of Red Wine Headache Syndrome

“It’s so good! Once it hits your lips, it’s so good!” .. until ten minutes later you get a massive headache and the parties over before it ever got the chance to get going. A question that always seems to arise during wine speak with customers is why they or a friend or relative of […]

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Jan 20 2011

Back to Bordeaux Basics

by Julianna Will The 2009 Vintage Tasting of Bordeaux Wines at the Palmer House in coming up on Tuesday. Many stand-out producers will be in attendance and, as always, it’s a rare and welcome opportunity in my world to get to taste a large number of wines – in a row – from the same […]

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Aug 04 2009

Cabernet Francophile – 2006 Walla Walla Cabernet Franc Review

It’s great to introduce people to adventurous and exciting grape types like Cabernet Franc. If you’re not familiar with this varietal, it is one of the common blending grapes in Bordeaux, mostly used on the right banks of Pomerol and Saint Emilion. The Loire Valley also grows this grape (most commonly seen as “Chinon” on the label.)

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Jan 29 2009

Back to the Bordeaux Basics

I recently attended a 2006 Vintage Tasting of Bordeaux Wines at the Palmer House. Many stand-out producers were in attendance and, as always, it’s a rare and welcome opportunity in my world to get to taste a large number of wines – in a row – from the same appellations. This led me to brush […]

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Oct 17 2008

Pomace – goat food?

This is the pomace from red wine fermentation that is made up of the skins, seeds, stems of red wine.  once the juice has been pressed away from these solids, the pomace is sold off to goats farm as feed.

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Oct 16 2008

Pressing Off Grapes

This is some grapes that have gone through their primary fermentation and are being dropped in the bladder press to remove some additional juice.  This “pressed” juice will be handled separately and will generally provide structure and backbone to the final blend.

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Oct 10 2008

Hand Punch Down – 2008 Barrel Project

Bengi shows us how to do a hand punchdown on some fermenting Zinfandel.  The process of hand punchdowns allow for the gentle extraction of color, flavor, tannin and intensity.  The caps you must punch through are very thick and require some serious elbow grease.

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Oct 10 2008

Hand Punch Down By Darren

Darren shows us how to hand punch down some Zinfandel.

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Oct 10 2008

More Hand Punch Down

Maggie demonstrates how to hand punch down to extract color, flavor, tannin and intensity.

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Oct 09 2008

Red Wine Fermentation – Caps

The Just Grapes Barrel Project crew learn about red wine fermentation and their thick caps made up of skins, seeds, stems and other solids.  The caps is where red wine gets it’s color, flavor and extraction.

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