So today I really got to get my feet wet (literally) and started to work with some of the equipment we will be using as soon as grapes start coming in, which will be Thursday of this week! Chardonnay and Sauvignon Blanc will be first and then probably some Syrah. We tested samples of Chardonnay, Syrah and Cabernet yesterday for their brix (sugar) levels and for the ph (acidity). Most wineries are pretty strict about brix levels and then more relaxed about acidity levels while Reynolds Family is just the opposite. Acidity is harder to balance, you can always add sugar or water if the brix level needs adjusting. I will be doing alot of those tests as the grapes start arriving, we have to have a reading on each batch. BTW, in case you didn't know, Chardonnay grapes don't really taste like Chardonnay just off the vine. To the most discerning palate, they could probably taste some flavors present but to most of us, they are just yummy! Ciao~
Say it isn't so, u add sugar?? I was out in your area last week for week. Actually was in the East Bay area. Sounds like great fun, I will be watching.
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