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labruscagrape - Re: [LabruscaGrape] Modifying "foxy" flavor

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Subject: Ontario Fruit Explorers

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  • From: "Thomas Giannou" <thomas@tandjenterprises.com>
  • To: <labruscagrape@lists.ibiblio.org>
  • Subject: Re: [LabruscaGrape] Modifying "foxy" flavor
  • Date: Wed, 5 Feb 2003 12:11:49 -0800

Again, this doesn't pertain to wine making, but it is germane to the
discussion. We blended the Reliance Juice + the simmered extract from the
skins and pulp... and there was no hint of cooking the pulp. We used medium
heat on the stove and did not boil it.

We mixed the final reliance juice with strawberries and raspberries to make
a jam. The jam has a hint of strawberry and raspberry flavors and a lot of
their texture. The grape juice really overpowered the other two berries. I
think mixing and tasting different proportions before selecting the final
blend would maximize the possibilities of getting the best that each berry
can contribute. It stands to reason from our preliminary testing in this
manner that how to find the best combination of Labrusca grapes might be
achieved similarly to gain good results. Potentially, one might even end up
with a Labrusca blend that may put the "grapey" flavors and aromas into a
very appealing combination. Experimentation is needed.

Best Regards,
Thomas Giannou
http://www.tandjenterprises.com


----- Original Message -----
From: "Paul Bulas" <pabls@yahoo.com>
To: <labruscagrape@lists.ibiblio.org>
Sent: Wednesday, February 05, 2003 11:32 AM
Subject: Re: [LabruscaGrape] Modifying "foxy" flavor
>
> Now that's a good question. I don't have experience with
> putting labrusca in oak, but my first thought is that it
> probably wouldn't do much good for the wine. Ultimately, it
> would depend on the primary aromas of the wine. Just taking
> something like Concord into account, the strawberry/cotton-candy
> aromas are so dominant to begin with that I doubt oak would make
> for a harmonious addition.
>
> But I'd be interested to hear what others have to say.
>
> Paul






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