Making Seyval Blanc: Tips from the Pros

Bill Hopkins followed a path taken by many American winemakers. A dairy farmer who saw his business fading in the 1970s — at the same time the wine industry was taking off — he sold off the herd and replanted his pastures to vineyards. Twenty years later he is the proprietor of a small, award-winning family winery esteemed for its craftsmanship and its classic French varietals such as Chardonnay and Cabernet Franc. But Hopkins Vineyard isn’t in California, the Pacific Northwest, or even the Finger Lakes region of New York. It’s in the hills of western Connecticut, one of just a handful of New England wineries. And while its better-known varietals are more popular, Hopkins has won the top award at the Eastern International wine competition three times for its Seyval Blanc. Tips on Seyval Blanc Bill Hopkins has been making Seyval Blanc wine for almost 20 years and offers some positive instructions for home winemakers who have access to this popular white variety and enjoy the fruitiness and flavors of the finished wine. “Balancing your Seyval Blanc before fermentation
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