Has anyone experimented with cold soaking crushed Chardonnay before pressing or fermenting Chardonnay a short time on the skins? My goal is to make a crisp somewhat aromatic Chardonnay without ML or use of oak.
I have quite a bit of Chardonnay on the vine right now and trying to think of different ways of fermenting for slightly different styles.
Thanks for the information, Tom. I do not want flabby wine so I may favor crisp over aromatic.
I have read that Chardonnay grapes can loose acid very rapidly on the vine so I am going to watch them closely. This is my first year growing Chardonnay. I do not want to do ML on it either or use oak.
What do you think of an overnight cold soak with about 50 ppm SO2 after crushing and before pressing?
I did this on some Traminette a couple years ago and it turned out excellent.
The next year I tried it on Pinot Gris and got "Paul's Pink Pinot" which was just ok and not to my liking. :-(
I was surprised at the amount of color extracted overnight. I will not do that again on my Pinot Gris. Last years Pinot Gris turned out great (no soaking overnight).
Paul
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