Posca (Sour Wine) Experiment

[BrasseurGeorges]

Nice, thanks for sharing. Keep us posted!


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[statseeker]

I'd like to see a small winery do something like this to their wine. Get a buggy barrel and get a merlot must in there. The woody character from the brett is surprising. Good experiment. Keep us abreast.

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[marvaden]

It's been a while since I've updated, so I figured I would give a quick update.

Both wines are pleasing to the palate still but the mouthfeel is lacking. I'm going to add medium toast French oak spirals to both the brett + kombucha one and the roeselare one. I'll have it sit on that for two weeks, then I will bottle half of both, saving half to throw a fresh dark (not roasty) wort on top.

I had tried small samples of blending but did not care for the blended flavor at all.

Cheers!

 

[marvaden]

I bottled the roeselare mix wine today with priming sugar in the hopes that this will become a sparkling red wine.

Today's impressions on flavor.

SWMBO:
Aroma - "woody, not too fruity"
appearance - "pretty damn dark; like a brownish red"
flavor - The flavors come out at different times. The first flavor is fruity, with a slight sweetness. Then a woody taste develops. Then it finishes with a funky/grainy/bready flavor. A bit of sourdough bread at the end.

Overall impression: "Better than good"

My description:
aroma - somewhere between a Merlot and a port. I get the french oak that I threw in there, but I also get a hint of the funky/almondy aromas of a port/sherry.
appearance - I agree with my girlfriend
flavor - First thing I get is a tiny bit of lactic acid followed by the merlot flavors mix with wood. This slowly dissolves into the sherry/tawny port flavors of almond, leather, wood, hay, etc. I get a bit of sourdough rye bread at the end as well.
body - the body is surprisingly well structured. I believe that the addition of the french oak spirals really brought this together with its tannin structure.

Overall impression: I am going to need to hide this so that I don't drink it all at once.