Very interesting piece about how wines are often manipulated to “improve” their quality in California. Adding water to the must? Reverse osmosis and the spinning cone? Adding enological tannins? Micro-oxygenation? It’s all there and more.
Your audio wine guide.
By Tim Elliott
Very interesting piece about how wines are often manipulated to “improve” their quality in California. Adding water to the must? Reverse osmosis and the spinning cone? Adding enological tannins? Micro-oxygenation? It’s all there and more.
I am always on the look out for wines that get little fan fare, yet are a surprising buy with great taste. My tastes lean towards robust reds. A Chardonay is my preferred white. Does anyone have a favorite pick?
GG