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Cold Stabilization

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Cold stabilization is a method of reducing the likelihood of bitartrate crystals (“wine diamonds”) forming in wine as it ages. This is particularly important for white wines.

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Clarifying White Juice

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If you are starting your white wine from fresh grapes (our Summerland Gewürztraminer, for example) rather than from a pail of juice from a winery, you need to know how to get “settled juice” and to time your “skin contact.”