Your Zinfandel probably had a good reason (in the wine’s opinion, anyway) why it didn’t go through ML fermentation.
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The Wizard explores the many sensations that tasters experience as a wine goes from grapes, through fermentation, and into the early stages of aging; in order to be a better judge of a wine’s character when finished. Also, a reader has a question about properly adding acid to a barrel.
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Your Zinfandel probably had a good reason (in the wine’s opinion, anyway) why it didn’t go through ML fermentation. Already a member? Log In