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Viognier Port
Viognier Port
Viognier Port
Viognier Port
Viognier Port
Viognier Port
Viognier Port
Viognier Port
Viognier Port
Viognier Port
Viognier Port
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Viognier Port

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Transcript

  • 1. Introducing… MB’s Viognier 1/2-breed MB’s PORT MONGREL
  • 2. STYLE = PORT (Ruby-like) Varietal = Viognier Appellation = 100% RRV
  • 3. Trentadue Winery sells a lovely viognier port that I am using as a model for my Viognier Port. Alc= 18.5% RS = 11% TA = 0.5g/100ml pH = 3.83
  • 4. Grapes • Viognier grapes are difficult to grow and typically produce low yields. • Trentadue uses grapes from the Russian River Appellation, specifically from Slusser Ranch • Some other successful Viognier vineyards are in Santa Barbara, Paso Robles, & Sonoma.
  • 5. Whole Add port Harvest at 27-29 brix cluster wine yeast press Ferment to 1/2 grape sugar Bottle Filter Add Cold “aguardente” stainless to stop steel for 8 fermentation months
  • 6. Harvest at Grapes are 27-29 brix harvested with a high sugar content, half of which will remain unfermented. Port is very sweet! Analyte- Sugar via refractometer!
  • 7. Whole cluster press Grapes are crushed in whole clusters. Juice is in stainless steel tanks. Analyte - Sugar via enzymatic
  • 8. Ferment to Add port 1/2 grape wine yeast sugar Analyte - Sugar!! The fermentation must be stopped while much sugar is left. True ports ferment to 1/2 of the original sugar in the juice. Trentadue’s port has RS of 11%. Mine will have 8% RS like the port produced by Bonny Doon because I prefer it less sweet.
  • 9. Add “aguardente” to stop fermentation “Aguardente” is a distilled wine with high alcohol content (40%-80%). Analyte- alcohol content of aguardente and 1/2 fermented wine. Final alcohol content is determined by this step!! Usually 18.5%
  • 10. Cold stainless steel for 8 months A short “reductive” aging.
  • 11. Filter Bottle Microbes are dead due to high alcohol content, but we filter to make it pretty. MB’s MONGREL I will use a screw cap, so no cork QC. Analytes- Alcohol & RS for labeling.

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