Friday, March 7, 2014

In truth, there is wine.


Time has passed.  Time to pass the wine from one vessel to another.  

I transferred two reds this weekend.  A Pinot Noir that's been going for a while, and a Cabernet Sauvignon that's only just coming out of primary.  The Pinot is getting there: it's starting to flatten out and clear up, and it has a really clean flavor; no lingering, syrup-y, jammy aftertaste.   

The Cabernet is still very young.  This was my first kit with grape skins, and I hope that I never try to mash them all into a carboy again. That was a mess, as was "racking" it to secondary.  A tortured ordeal, but it is done now.

So good.  So easy.  Makes me want to start more.