The top picture is the 2008 White Grenache after bottling it, and about 6 weeks of storage. The bottles all have a a white sediment. If I decant off the sediment, then the bottle develops more haziness, which gradually settles.
The lower picture is the wine as it came out of the demijohn - and it was nice and clear. It also had a phenolic taste that disappeared after bottling.
Anyway, I think there has been some oxidation or acidification that has altered the flavor and knocked something out of solution.
The wine books have several more or less practical ways to clarify wine, like gelatin or egg white.
I am tempted to dump up the bottles into a container, add sulfite, and let it settle by itself. After some length of time, I would filter it. My problem is that I don't have a five gallon container that is suitable, and the wine may spontaneously start precipitating something.
1 comment:
Is this made with grenache blanc grapes or with 'regular' grenache grapes?
How did you press it - or did you just bleed off the red grapes?
I make a grenache blanc as well under my tercero wines label and the grape itself does tend to be quite phenolic - gotta love the orange juice (!) after pressing . . .
Cheers!
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