> > Has anyone tried to make white wines from such varieties as Merlot, Cabernet
> > Franc and Cabernet Sauvignon? The reason I ask is because here in the East
> > the reds will probably end up having a relatively low Brix and high TA. I
> > was thinking of experimenting and fermenting the juice only of some of the
> > traditional reds and see how it turns out.
> >
> >
>
> I have seen a few "white merlot" and "white cabernet" wines from
> california. These are made blush style similar to the white zinfandels.
> If you like that style of wine, I think it would be fine.
>
> --
> Greg Cook
>
formatting link
>
> (remove spamblocker from my email address)
I don't care for the sweet blush style wines. I was thinking about a bone dry style. I just thought it might be easier to make an acceptable dry white type wine with grapes that are low brix and high acid rather than trying to make something that will probably be a mediocre wine at best if made as a dry red.