Wine Wizard

It sounds like you’re doing a lot of things right to optimize aromas in what should be “aromatic” white varieties. I would recommend you make sure your full process includes the following

A Sadly, blending VA levels downward remains the only option available for reducing VA content in small lots. Larger commercial wineries, with big lots and bigger pocketbooks, can afford the expense of

Viognier can be a bit of an odd duck. Like Riesling, it can get some of those weird petrol/gas like aromas, and that’s just natural, from the grapes. Like Sauvignon Blanc, it