This year I ended up with some high acid seyval blanc (light and fruity) and baco noir (dark and full-bodied). The acids for these grapes were very high to begin with and I did not do any acid reduction other than mlf and cold stabilization. I am wondering if there are fruit wines that are naturally low acid to try some blending?
thanks
Joe
For blending acidic fruit wine I regularly make a gallon of wine from dates (but skip any acid addition in the receipe). I find it is a perfect low acidic fruit wine for such blending.
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