Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Cold stabilization: refuge of the weak-willed winemaker. Simply chill the wine to near freezing temperatures for a few weeks. It should sink haze and lower tartaric acid and potassium, which means better stability along the bottle’s journey to the shelf. … Continue reading →