Wine

Hannerhan · 02-28-2006, 12:43 PM

Is anyone else into wine? OK, I'll admit... I'm also into beer, whisky, and tequilla. But for the purposes of this discussion: how many bottles of wine do you have, how do you store them, and what's your best (or most prized) bottle?
My answers:
1. about 75
2. I have a 30 bottle wine cooler at the house, and I keep most of the good stuff in my uncle's 1000 bottle cellar
3. 1995 Chateau Margaux

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sabre · 02-28-2006, 01:09 PM

I make my own. I have 40 bottles of it at home and 2 - 6 gallon carboys full in my brother-in-laws wine cellar. So 12 more gallons on reserve.

Hannerhan · 02-28-2006, 02:17 PM

Quote:

Originally Posted by sabre

I make my own. I have 40 bottles of it at home and 2 - 6 gallon carboys full in my brother-in-laws wine cellar. So 12 more gallons on reserve.

That's pretty sweet. What kind of grapes do you use? I would have no idea how to go about the process, but I'm sure it's rewarding to toss down a bottle of the fruits of your labor.

sabre · 03-01-2006, 05:31 AM

Its something like 70% cabernet grapes, 25% merlot and 5% sangiovese. We made two 42gallon barrels of it. One barrel we took the time to remove all the stems from the grapes before fermentation. The other we left them intact. There is a definite difference in taste. Depends on which you like. The vineless is a slight bit sweeter, which makes sense becasue it is mainly juice. The vined has a bit of a bite to it from the vines. The vines give you a touch of bitterness. I prefer vined and my wife prefers the vineless. It was fun. Its a family thing. My wifes family had done it for years. They finally quit and the next generation has taken over. Her Uncle, Brother, Brother-in-Law and I went in on it. Its real simple but you need the right tools. I can tell you more if youd like.

Blair · 03-01-2006, 07:52 AM

We have about 100 bottles on hand here. Mostly whites, some reds and blushes. The wife makes the wine (from juice) and I make the beer, from hops concentrates.
The wine is stored cool and dry, the beer is stored in a cold cellar and my stomach.
It all turns out very nicely and we rarely have to go to the liquor store. I'm seriously considering making a 'still'. If any of you southern boys have any insight into this, please advise.

02-28-2006, 01:09 PM	#2 (permalink)
sabre Contributing Member Join Date: Apr 2003 Location: Rochester,NY Posts: 770	I make my own. I have 40 bottles of it at home and 2 - 6 gallon carboys full in my brother-in-laws wine cellar. So 12 more gallons on reserve. __________________ '01 SR5 4x4 Millenium Silver Added ♠ Roofrack ♠ Sunroof wind deflector ♠ Ventvisor ♠ Clear corners ♠ Clear turns ♠ Clear bug deflector ♠ Color matched running boards ♠ JVC-KD-SH99 MP3 player deck (Silver of course) Foremost Web Hosting

03-01-2006, 05:31 AM	#4 (permalink)
sabre Contributing Member Join Date: Apr 2003 Location: Rochester,NY Posts: 770	Its something like 70% cabernet grapes, 25% merlot and 5% sangiovese. We made two 42gallon barrels of it. One barrel we took the time to remove all the stems from the grapes before fermentation. The other we left them intact. There is a definite difference in taste. Depends on which you like. The vineless is a slight bit sweeter, which makes sense becasue it is mainly juice. The vined has a bit of a bite to it from the vines. The vines give you a touch of bitterness. I prefer vined and my wife prefers the vineless. It was fun. Its a family thing. My wifes family had done it for years. They finally quit and the next generation has taken over. Her Uncle, Brother, Brother-in-Law and I went in on it. Its real simple but you need the right tools. I can tell you more if youd like. __________________ '01 SR5 4x4 Millenium Silver Added ♠ Roofrack ♠ Sunroof wind deflector ♠ Ventvisor ♠ Clear corners ♠ Clear turns ♠ Clear bug deflector ♠ Color matched running boards ♠ JVC-KD-SH99 MP3 player deck (Silver of course) Foremost Web Hosting

03-01-2006, 07:52 AM	#5 (permalink)
Blair Contributing Member Join Date: Apr 2003 Location: The rolling hills of Cavan, Ontario Posts: 737	We have about 100 bottles on hand here. Mostly whites, some reds and blushes. The wife makes the wine (from juice) and I make the beer, from hops concentrates. The wine is stored cool and dry, the beer is stored in a cold cellar and my stomach. It all turns out very nicely and we rarely have to go to the liquor store. I'm seriously considering making a 'still'. If any of you southern boys have any insight into this, please advise. __________________ 91 4Runner, 5 spd, with the Mighty 3.0! 0 to 60 in 2.5 liters.

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