Winemaking 101: A Crash Course at Studio Vino
There's something magical about making food or drink with your own two hands. Not that I haven't passed a few store-bought cakes off as my own at dinner parties, but it just doesn't feel the same when your contribution to the meal comes out of a bottle, box or KFC bucket. But what about the wine? If the Blood Into Wine documentary featuring Tool frontman Maynard Keenan is any indication, making your own wine is a bitch.
That's where places like Studio Vino at McClintock Rd. and Guadalupe in Tempe come in.
Kari Zemper helps you become an instant winemaker at Studio Vino.
Here's how it works:
Step 1: Tasting and Prep You start with a tasting at Studio Vino -- basically a little preview party that includes gourmet cheeses and chocolates. You and each friend/relative/lucky stiff you invite get to sample 6-8 of the possible wine varieties, which range from Riesling to Shiraz and Zinfandel.
Of course, we're talking mini samples here. Otherwise you'd be slurring your words and breaking bottles by the time the tasting was over.
The prep part's a bit messier. After selecting your wine varietal, Zemper opens a carton of concentrated pre-juiced grapes from Lodi, California and you and your buddies dump it in a six-gallon bucket with hot water and add the provided chemicals. Bentonite, for example, is added as a clarifying agent, Zemper explains. "It acts like a magnet. As the yeast cells are dying off, they'll cling to the Bentonite and fall to the bottom."
|This wine's in the bag.|
Next, you stir the whole concoction up using a power drill with a paint mixing spatula attachment, to get oxygen into the mix. Zemper says this is one of the most popular parts of the process. "People love playing with power tools!" she quips. Take a couple of readings with a thermometer and hydrometer to make sure the process is going well. Then it's time to oak this sucker.
Take that no-oak-barrel chip off your shoulder.
Since Studio Vino ages their wine in glass carboys, their reds would normally lack the rich, distinctive flavoring of oak barrel aging. To mimic the flavor, you can add oak chips of varying types directly into the wine (it'll be filtered later so you're not drinking splinters). "The reason why you add oak during primary fermentation is that the wine is susceptible to flavors when it's very young," says Zemper.
Sprinkle the yeast in, pop the lid on the bucket, label your wine batch and you're all done -- except for Facebooking the incriminating pics of your tipsy friends playing with power tools. Whew! The whole process, including the tasting, usually takes about 2 hours.