Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
After two more days, I am ready to stop fermentation. My wine tastes mindblowingly perfect. At 1.020 specific gravity, I have 10% alcohol and 2.5% residual sugar: as mathematically pure and balanced as the Parthenon, the Fibonacci Sequence and espresso. … Continue reading →