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Pinot Grigio Advice wanted

greetings all! Our wholesalers here in Boston are expecting the 1st trailers of grapes this week. Our group has voted to try making Pinot Grigio this year & it looks like this weekend will be a white weekend. Has anyone any pointers for making PG? All responses greatly appreeshed. regards, bob

Reply to
bobdrob
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Press off immediately after crushing.

One year, I left the crushed grapes on the skins overnight. That year I made "Paul's Pink Pinot" It does not take long at all for the skins to color the juice.

Reply to
Paul E. Lehmann

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