Foch Final Acid HighHerman Krug wrote in message Herman - You can do lots to lower acid in Foch or other high acid grapes. 1. Amelioration - Foch has lots of flavor and color. You could dilute the juice...
Up here in Sonoma County, CA we're getting lots of Chardonnay, Sauvignon Blanc, Gewurtztraminer, Pinot Noit and Zinfandel. No Cabernet Sauvignon yet.
Some of the Zin is coming in with low sugar (22-23 deg Brix) and higher than typical TA... an article in yesterday's Santa Rosa Press Democrat said the long, cool period of summer has some of the older vines 'shutting down' (i.e. those vines think it's time to be going dormant, lowering their uptake of water, so we're getting some raisining before having enough sugar = dehydrating, especially in the dry-farmed Old Vine Zin). The younger, irrigated vines haven't been affected too much that I can tell, based on what I've tasted so far.
The PD article also said there's probably gonna be an excess of grapes this year up here, so many growers without winery contracts are gonna have a hard time selling their grapes. Bad news for those growers; could be some good prices on tasty Sonoma County grapes on the spot market this year.
BTW, I'm guessing the Lodi grapes are gonna be pretty good this harvest; just about the right temperatures there when it's too cool here.
Anyone made Pomegranite wineTT Hi Tom, pomegranite is high in acid. If this is the case you may want to try making a melomel from the juice, or from the fruit. One of the problem with making...
Gene
Marty Phee
