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
Pinot Grigio Advice wanted
Sep 09, 2009
1 Replies
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.
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