>(1) I am ready to bottle my first red wine (the kit's instruction say that
>bottling can be done 1 to 6 months following filtering). Is it better to
>let the wine age in the bottles or carboy?
Aging takes place more slowly the larger the container. If you leave the wine
in the carboy it will take longer to develop the bouquet and complexity of
flavour which "sometimes" comes from aging. You are better to get the wine
into the bottles and get the aging process speeded up. Also red wines sometimes
go into "bottle sickness" after bottling, which can last for a few months - this
means the wine will seem to have gone "downhill". Usually the fuller bodied
the wine the more likely it is to happen. Another reason for getting the wine
into the bottle earlier. However there are limits as to how early you should do
this. The 4 week kits suggest rushing the whole winemaking process, which is
OK if you are in a hurry to drink something. I usually bottle between 6 and 12
months after making the wine (I use fresh juice & grapes).
>(2) I tasted the wine when filtering. It had good flavour but lacked
>body/depth. Is this something that develops with aging?
The wine will not really develop any more body with aging - that depended on
what you made it from originally, the *** level etc. It may very well
develop some complexity of nose and flavour though which should make it a
nicer wine 6 months after bottling than right now.
>Tx - D. Lyseyko, Hamilton, Ontario
Pickering Wine Guild