Welcome to the cellar of Michael Paul Wines

This spot in the wine cellar will cover the California Red wine.
There are links to other sites along with my personal insight
to home brewing your own California Red wine.

Brewing Tips

logo When brewing wine the temperature should be maintained between 60 and 70 degrees fahrenheit. If brewing in your basement you can use a brew belt. This will fit around the primary bucket or carboy and maintain the correct temperature.

For further details on my wines please read the descriptions below and click on each of the links.

Merlot

logo A range of fresh flavors such as plums, cherries, blueberries and blackberries mixed with black pepper tones, typically dominate this smooth red wine. The tannin levels are fairly low and the fruit flavors are typically very forward - making this a prime wine candidate for consumers just "getting into" red wines. Merlot is often used to blend with other varieties, such as Cabernet Sauvignon and Cabernet Franc. By blending Merlot with these wines, a symbiotic relationship can exist. The Cabs are softened, mellowed a bit and the Merlot is better structured and defined.

Lambrusco

logo It's delightfully refreshing, with a sparkle-enlivened bouquet that can vary from fruity with pleasant vinous overtones to floral with hints of violets and heather. On the palate it is zesty, with nice fruit flavors and a clean finish. Since it is relatively acidic, it goes especially well with foods that are oily or contain mayonnaise (grilled sausages, potato salad, etc).

White Zinfandel

logo White Zinfandel wine is made from the red Zinfandel grape, but the grape skins are quickly removed after they are crushed so there is significantly less contact time with the heavily pigmented red grape skin, resulting in a pink/rose colored wine, instead of a deep red wine.

Main Wine Cellar

logo Go back to the main wine cellar.

This web site is intended for making wine at home for your own consumption only. NOT FOR RESALE! However you can give as a gift.