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High Alcohol Wine
Ron Bas — Escondido, California asks,
I picked up 500 lbs. (227 kg) of Syrah from Paso Robles, California. I was told the Brix was 26.2 at 52 °F (11 °C). After bringing the grapes home and cold soaking for two days, the Brix shot up to 30, per my hydrometer. Instead of adding water, I decided to ferment. I had a successful fermentation after seven days. I adjusted the pH, pressed and introduced malolactic bacteria. The wine is in a barrel and actually has some dark cherry tastes and it’s not bad. However, there is a medium-strong alcohol smell to the wine. My question is, how do I get rid of the alcohol smell at this point? The only idea I have is to blend the smell out by blending some Cabernet Sauvignon to the Syrah. Please help.