Not everyone loves a buttery Chardonnay but for those that seek out this characteristic the Wine Wizard has some sage fermentation advice to achieve buttery bliss. Also, one reader wonders about adding pectic enzymes in a red wine and another is perplexed by the numbers in his recently purchased juice. Already a member? Log In
The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle.