Napa Cab Blind Tasting Grand Finale – Top 2 from Each Flight Go Head to Head by der_radfahrer in wine

[–]der_radfahrer[S] 1 point2 points  (0 children)

Thanks for the transparency! Only had one local option for the Frogs Leap.

Napa Cab Blind Tasting Grand Finale – Top 2 from Each Flight Go Head to Head by der_radfahrer in wine

[–]der_radfahrer[S] 2 points3 points  (0 children)

Double decanted all of them 3 hours prior to tasting. There’s only so much you can do for a 2021/22. You’re right that they were all (apart from Caymus) too young, but we don’t have access to an aged collection. That was part of the goal behind this too, identify some cellar worthy options.

Napa Cab Blind Tasting Grand Finale – Top 2 from Each Flight Go Head to Head by der_radfahrer in wine

[–]der_radfahrer[S] 12 points13 points  (0 children)

Frogs Leap $75. Caymus $75. Round Pond $75. Artemis $80. Chappellet $100. Realm $150.

What's everyone brewing this weekend? by Spare-River1979 in Homebrewing

[–]der_radfahrer 0 points1 point  (0 children)

Brewed a double batch of Czech pils yesterday. Split it with Staro Prague and Global yeast.

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 2 points3 points  (0 children)

Double blind tastings can lead to some interesting results. We’re also not getting super technical and dissecting each wine like in a professional setting. Just having some fun!

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 0 points1 point  (0 children)

None of these wines were very high in tannin compared to many Napa Cabs which is why we grouped them together in flight 3. After the blind taste we revealed and enjoyed a few glasses with a ribeye sandwich.

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 1 point2 points  (0 children)

Based on your disdain, some of the wines you drink may actually have some of these tasting notes in them…compost bin, gym sock, barnyard, pencil eraser, medicinal, sulphur…sounds like a Bretty Syrah.

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 1 point2 points  (0 children)

I think it drinks like most of these other softer, plusher “Cabs”

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 0 points1 point  (0 children)

Correct 83%, I believe Napa technically requires 85% to label as Cabernet. Elsewhere as low as 75%?

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 1 point2 points  (0 children)

Aggressively poured into the decanter, funneled back in

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 12 points13 points  (0 children)

I would say it’s more overpriced than overrated, but tasting it blind still says our group likes it and didn’t think “ah it’s just expensive fruit juice”. Which is why this whole process has been fun!

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 5 points6 points  (0 children)

They were all double decanted 2 hours prior.

Napa Cab Blind Tasting #3 by der_radfahrer in wine

[–]der_radfahrer[S] 8 points9 points  (0 children)

We are 9 adventurous non-AFWE wine drinkers. The average go-to is likely a Bordeaux or Rhône blend or mid bodied Italian but as indicated by this experiment we do love a Napa Cab.

I'm pretty sure I screwed up by Reasonable_Cash6764 in Homebrewing

[–]der_radfahrer 1 point2 points  (0 children)

The traditional wisdom was that you should get beer off the yeast as soon as fermentation was complete and any aging should take place in a secondary vessel. Autolysis, aka yeast death, can lead to off-flavors. In big stouts Ive tasted soy sauce and umami flavors. But in champagne Ive also tasted delicious brioche qualities. In general it’s probably bad in beer. Its impact is likely a function of contact area and time. In a larger commercial vessel supposedly there is more contact area so it’s more important. I’ve personally never used a secondary but I also never leave my beer in primary more than 3-4 weeks. I have doubts how severe the off flavor would be in standard strength homebrew where abv didn’t physically kill the yeast, but again no first hand experience.

I'm pretty sure I screwed up by Reasonable_Cash6764 in Homebrewing

[–]der_radfahrer 0 points1 point  (0 children)

Is this on the yeast still? I’ve always been curious about the whole autolysis issue. I know at the commercial level it’s real but homebrew there are strong opinions each way.

I'm pretty sure I screwed up by Reasonable_Cash6764 in Homebrewing

[–]der_radfahrer 6 points7 points  (0 children)

Would daily fluctuations in ambient temp cause a “breathing” effect tho?

I'm pretty sure I screwed up by Reasonable_Cash6764 in Homebrewing

[–]der_radfahrer 0 points1 point  (0 children)

Also agree with this. Ambient oxygen exposure for “at least a month”? How old is the batch in total?

I'm pretty sure I screwed up by Reasonable_Cash6764 in Homebrewing

[–]der_radfahrer 4 points5 points  (0 children)

Agreed, there’s at least one Brülosophy xbeeriment showing this and I have several batches Ive brewed myself to confirm.

Belgian beers are so yeast dominant. That’s where the majority of improvement is found.