Just managing to keep up with my aim of racking and bottling daily for a few days. Late last night I pulled out some DJ's to see which were ripe for racking. Found the oaked rosés and got cracking. I have a bit of a cold/flu thing lingering so the taste buds and nose haven't got back to their usual raggedy best yet but they are not far off. But wow did I get a surprise!
I formulated the recipe myself, which was exciting and a timely challenge having never done so before. Usually I take an existing recipe and tweak it to my tastes. But these were my own, not saying no-one has done anything like it before of course, the recipe is simple enough.
Anyway, the wines have a great feel in the mouth, a level of astringency that compliments the acidity, infact I think it would be fair to say the balance altogether is spot on. I can't discern the oak flavours tho. Possibly it's because I'm not accustomed to it and don't know what to "look" for. Possibly because of the tail end of that cold/flu thing. Both acids work well and the difference between the wines is only marginal. One a little fruitier, the other a little crisper, a good comparative experiment to have done in the long journey of educating myself on wine-making.
I wouldn't say it's the best wine I've ever made, but there may have been no better. It all comes down to your mood and setting I reckon. So if you have never played with brewers oak chips then i heartily recommend this wine when you feel experimental, especially if you like to keep the whole process simple (wines from cartons of juice).
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