Many people know that Phil and I make beer, but the shelf life on most beers is small compared to wines, unless you are always rocking the super high gravity brews. We always wanted to try wine to see if we could make something that would be comparable to the mass produced products. Well about a year ago we made our first wine with another couple, which was an Old Vine Zin from the Lodi Valley. We keep opening bottles to see how it is coming along, and are very pleased each time we “test” it. Our friend Chris Brunetti is a fantastic local brewer of many things. When were were hanging out one evening, we started chatting about making wine, and which wines would be worth the price you pay in the liquor store to make. If you have picked out any Italian wines lately, Chianti is priced in the $10 and up category, among other varietals. We did some research, and found that the three that had staying power, and caused a dent on your wallet were- Amarone, Barolo, and the Sangiovese grape varieties.
Priced at least at a starting point of $30 and up, we thought it would be worth it to make all three ourselves. Which was exactly what we did yesterday evening. We went all out, going so far as to buy one of each of the bottles from the wine store, and opening all of them… It had to be an authentic experience! We wrote flavor profiles for each one, and started the age old process of turning juice, into wine. It was a great evening, and I cannot wait to see how they turn out.
We killed all three bottles by the way…