It’s clear this isn’t a frequently updated site, but that’s not for lack of things to write about. First on the list is a homebrew update.
So two weeks ago, I racked my 2006 pinot noir by gravity into a series of tubs. Then I cleaned out the barrel, reset it in the makeshift barrel room, and returned the wine.
The wine seems no worse for the process, and it seems less stinky if not completely clean. I’m now thinking that malolactic fermentation, which will finish up in the spring, might help areate the wine without excess oxidation. We’ll see.
In the meantime, I’ve been thinking a lot about reduction. Some winemakers don’t mind it, but most do and every book on winemaking seems to treat it as the enemy.
I’m of mixed mind about reduction. A visit to Cameron winery last weekend got me thinking that I need to worry less about it. Read more about that visit here from local guy Michael Alberty. I’ll write up something about it next time with more on reduction.