Last October I made an alicante / grenache wine based on the
recommendation of my friend. It has been in the barrel since then. I
am not sure what to expect from this wine, although all seems to be
going well. Has anyone had any experience with this wine? Should I let
it stay in the barrel? Does it age well in the bottle?

I make this wine not to age but to drink with family and friends so I
am not concerned about prolonged aging unless it is necessary.
Thanks.
Orlando

On Aug 15, 2:02*pm, "
> wrote:
> Last October I made an alicante / grenache wine based on the
> recommendation of my friend. It has been in the barrel since then. I
> am not sure what to expect from this wine, although all seems to be
> going well. Has anyone had any experience with this wine? Should I let
> it stay in the barrel? Does it age well in the bottle?
>
> I make this wine not to age but to drink with family and friends so I
> am not concerned about prolonged aging unless it is necessary.
> Thanks.
> Orlando

I would not wait, Alicante is a 'tinter' that darkens wines, Grenache
can have a nice perfume that you will lose over time.
Joe

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

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