On Aug 21, 12:07*pm, Doug > wrote:
> I agree - this should be a fairly light, fruity wine that is ready to
> drink early, and won't improve a lot over time. *Grenache contributes
> the fruitiness, but has little color or tannin. *Alicante contributes
> a lot of color, but doesn't have a real distinctive flavor of its
> own. *Neither has the level of tannin or acidity that support long-
> term aging, so you might as well enjoy this wine when it tastes ready
> to drink.
>
> Doug

Absolutely agree on all of that. I make Grenache as a Rosé; (last
year as a white); it's outstanding as either and it's all gone within
a year of bottling because it goes with anything. As a red, mine were
so so; same grapes. I get them from California's Central Valley. I
throw the skins in with anything else I am fermenting.

As a white it's ready to bottle in 4 to 6 months or less and very
fruity, kind of unique. I'm probably going back to Rosé next year
just because I think they are underappreciated and I want to work on
making good ones. I ferment on the skins for less than a day
typically. I think it's a just a bit better with the skins as a
Rosé, the white was a 'for the heck of it' thing.

Joe