Got a great free bottle of Syrah. What would blend well with it? - Home Brew Forums
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Old 10-13-2012, 04:42 AM   #1
taylja06
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Aug 2012
Baltimore, Maryland
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Was thinking of soaking cocoa nibs in it for a few weeks then adding to secondary for a smoked stout, but that may be a bit off the wall. Any ideas?

I don't really drink wine so I just wanna do something homebrewy with it. The sample I had was delicious.


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Primary: Wet Hop American Hybrid (San Fran Lager yeast)
Secondary: Neo-Kriek, Sour Stout, Holiday Spiced Cyser, Mango / Peach Ghost Pepper Cyser
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Old 10-13-2012, 04:53 AM   #2
Mongrel
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Oct 2010
Sisters, Oregon
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I'd drink it, but if you want to use some of it for homebrewing, I'd do a long soak with some oak cubes/chips in it and use it something. Maybe a saison or a barleywine, or try it across multiple styles and see how the Syrah blends with them. The only blonde I've really liked was aged in Pinot barrels.



 
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Old 10-13-2012, 04:55 AM   #3
taylja06
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Aug 2012
Baltimore, Maryland
Posts: 94
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Hmm, makes sense. I just don't drink wine on my own outside tiny tasting glasses, but like the lingering taste. The oak cube idea makes sense, especially smoked ones if I go with the smoked porter.
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Primary: Wet Hop American Hybrid (San Fran Lager yeast)
Secondary: Neo-Kriek, Sour Stout, Holiday Spiced Cyser, Mango / Peach Ghost Pepper Cyser
Bottled: None ;_;
Kegged: None ;_;

 
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Old 10-13-2012, 05:01 AM   #4
bovineblitz
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Mar 2010
Binghamton, NY
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doesn't wine get weird quickly when oxidized?

 
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Old 10-13-2012, 05:03 AM   #5
taylja06
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Aug 2012
Baltimore, Maryland
Posts: 94
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I have no idea, hence why I came here. I know I've seen wine-soaked things before, but I have no idea how / what specifically was used.
__________________
Primary: Wet Hop American Hybrid (San Fran Lager yeast)
Secondary: Neo-Kriek, Sour Stout, Holiday Spiced Cyser, Mango / Peach Ghost Pepper Cyser
Bottled: None ;_;
Kegged: None ;_;

 
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Old 10-13-2012, 05:11 AM   #6
Mongrel
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Oct 2010
Sisters, Oregon
Posts: 1,745
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Quote:
Originally Posted by bovineblitz View Post
doesn't wine get weird quickly when oxidized?
Good point, a CO2 purge might be called for. It's not like letting the bottle breathe for a bit prior to serving.



 
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