Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
Last year we crushed and fermented the varieties separately and blended
after racking and storage in plastic barrels. The wine then spent 3
months in a French oak barrel. Results were good.

Here's the question: Thinking of blending 50/50 during primary
fermentation so that the entire batch will be ready for pressing at one
time instead of waiting for each variety to stop working (they were only
a few days apart last year).

What do you think?

Thanks,
Steve

Steve Landis <s.landisatcomcastdotnet> wrote:

> Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
> Last year we crushed and fermented the varieties separately and blended
> after racking and storage in plastic barrels. The wine then spent 3
> months in a French oak barrel. Results were good.
>
> Here's the question: Thinking of blending 50/50 during primary
> fermentation so that the entire batch will be ready for pressing at one
> time instead of waiting for each variety to stop working (they were only
> a few days apart last year).
>
> What do you think?
>
> Thanks,
> Steve

Unless you are positive that a 50/50 blend is the best, why not ferment
seperately and try different ratios. You might like the results.

Steve Landis <s.landisatcomcastdotnet> wrote:

> Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
> Last year we crushed and fermented the varieties separately and blended
> after racking and storage in plastic barrels. The wine then spent 3
> months in a French oak barrel. Results were good.
>
> Here's the question: Thinking of blending 50/50 during primary
> fermentation so that the entire batch will be ready for pressing at one
> time instead of waiting for each variety to stop working (they were only
> a few days apart last year).
>
> What do you think?
>
> Thanks,
> Steve

Unless you are positive that a 50/50 blend is the best, why not ferment
seperately and try different ratios. You might like the results.

"Steve Landis" <s.landisatcomcastdotnet> wrote in message
...
> Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
> Last year we crushed and fermented the varieties separately and blended
> after racking and storage in plastic barrels. The wine then spent 3
> months in a French oak barrel. Results were good.
>
> Here's the question: Thinking of blending 50/50 during primary
> fermentation so that the entire batch will be ready for pressing at one
> time instead of waiting for each variety to stop working (they were only
> a few days apart last year).
>
> What do you think?

I think you posted this same question too many times. ;^)

I also think that blending at crush removes options you may want to
preserve, such as bottling one or the other separately or varying the
mixture somewhat.

Whenever possible, it's a good idea to preserve your options for as long as
possible.

Tom S

"Steve Landis" <s.landisatcomcastdotnet> wrote in message
...
> Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
> Last year we crushed and fermented the varieties separately and blended
> after racking and storage in plastic barrels. The wine then spent 3
> months in a French oak barrel. Results were good.
>
> Here's the question: Thinking of blending 50/50 during primary
> fermentation so that the entire batch will be ready for pressing at one
> time instead of waiting for each variety to stop working (they were only
> a few days apart last year).
>
> What do you think?

I think you posted this same question too many times. ;^)

I also think that blending at crush removes options you may want to
preserve, such as bottling one or the other separately or varying the
mixture somewhat.

Whenever possible, it's a good idea to preserve your options for as long as
possible.

Tom S

On 9/15/2004 12:37 AM, Tom S wrote:
> "Steve Landis" <s.landisatcomcastdotnet> wrote in message
> ...
>
>>Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
>>Last year we crushed and fermented the varieties separately and blended
>>after racking and storage in plastic barrels. The wine then spent 3
>>months in a French oak barrel. Results were good.
>>
>>Here's the question: Thinking of blending 50/50 during primary
>>fermentation so that the entire batch will be ready for pressing at one
>>time instead of waiting for each variety to stop working (they were only
>>a few days apart last year).
>>
>>What do you think?
>
>
> I think you posted this same question too many times. ;^)

Yeah, I canceled two of them when I realized what happened. Only one
shows up now using my newsgroups reader but Google still shows all three.

> I also think that blending at crush removes options you may want to
> preserve, such as bottling one or the other separately or varying the
> mixture somewhat.
>
> Whenever possible, it's a good idea to preserve your options for as long as
> possible.
>
> Tom S

I agree, but I was wondering if there were any technical, chemical, etc
reasons pro or con.

Thanks,
Steve

On 9/15/2004 12:37 AM, Tom S wrote:
> "Steve Landis" <s.landisatcomcastdotnet> wrote in message
> ...
>
>>Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
>>Last year we crushed and fermented the varieties separately and blended
>>after racking and storage in plastic barrels. The wine then spent 3
>>months in a French oak barrel. Results were good.
>>
>>Here's the question: Thinking of blending 50/50 during primary
>>fermentation so that the entire batch will be ready for pressing at one
>>time instead of waiting for each variety to stop working (they were only
>>a few days apart last year).
>>
>>What do you think?
>
>
> I think you posted this same question too many times. ;^)

Yeah, I canceled two of them when I realized what happened. Only one
shows up now using my newsgroups reader but Google still shows all three.

> I also think that blending at crush removes options you may want to
> preserve, such as bottling one or the other separately or varying the
> mixture somewhat.
>
> Whenever possible, it's a good idea to preserve your options for as long as
> possible.
>
> Tom S

I agree, but I was wondering if there were any technical, chemical, etc
reasons pro or con.

Thanks,
Steve

"Steve Landis" <s.landisatcomcastdotnet> wrote in message
...
> > Whenever possible, it's a good idea to preserve your options for as long
as
> > possible.
> >
> > Tom S
>
> I agree, but I was wondering if there were any technical, chemical, etc
> reasons pro or con.

There's no technical reason not to, but frankly I wouldn't blend those two
together.

I'm more traditional though, and it's _your_ wine after all, but I'd blend
Petite Syrah into Zin and Merlot into Cabernet.

Tom S

"Steve Landis" <s.landisatcomcastdotnet> wrote in message
...
> > Whenever possible, it's a good idea to preserve your options for as long
as
> > possible.
> >
> > Tom S
>
> I agree, but I was wondering if there were any technical, chemical, etc
> reasons pro or con.

There's no technical reason not to, but frankly I wouldn't blend those two
together.

I'm more traditional though, and it's _your_ wine after all, but I'd blend
Petite Syrah into Zin and Merlot into Cabernet.

Tom S

"Tom S" > wrote in message om>...
> "Steve Landis" <s.landisatcomcastdotnet> wrote in message
> ...
> > Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
> > Last year we crushed and fermented the varieties separately and blended
> > after racking and storage in plastic barrels. The wine then spent 3
> > months in a French oak barrel. Results were good.
> >
> > Here's the question: Thinking of blending 50/50 during primary
> > fermentation so that the entire batch will be ready for pressing at one
> > time instead of waiting for each variety to stop working (they were only
> > a few days apart last year).
> >
> > What do you think?
>
> I think you posted this same question too many times. ;^)
>
> I also think that blending at crush removes options you may want to
> preserve, such as bottling one or the other separately or varying the
> mixture somewhat.
>
> Whenever possible, it's a good idea to preserve your options for as long as
> possible.
>
> Tom S

Cofermentation has it's supporters too. If you're just going to blend
the two wines at the end no matter what, than you may want to try it.

The article at

http://www.vwm-online.com//Magazine/...rmentation.htm

talks about some of the benefits.

It doesn't specifically talk about Zin and Cab, but that's not really
a classic blend.

Andy

"Tom S" > wrote in message om>...
> "Steve Landis" <s.landisatcomcastdotnet> wrote in message
> ...
> > Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
> > Last year we crushed and fermented the varieties separately and blended
> > after racking and storage in plastic barrels. The wine then spent 3
> > months in a French oak barrel. Results were good.
> >
> > Here's the question: Thinking of blending 50/50 during primary
> > fermentation so that the entire batch will be ready for pressing at one
> > time instead of waiting for each variety to stop working (they were only
> > a few days apart last year).
> >
> > What do you think?
>
> I think you posted this same question too many times. ;^)
>
> I also think that blending at crush removes options you may want to
> preserve, such as bottling one or the other separately or varying the
> mixture somewhat.
>
> Whenever possible, it's a good idea to preserve your options for as long as
> possible.
>
> Tom S

Cofermentation has it's supporters too. If you're just going to blend
the two wines at the end no matter what, than you may want to try it.

The article at

http://www.vwm-online.com//Magazine/...rmentation.htm

talks about some of the benefits.

It doesn't specifically talk about Zin and Cab, but that's not really
a classic blend.

Andy