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Passito, Straw Wine, Raisin Wine…
In Minnesota we are blessed with grapes that naturally are high in acid and high in sugar. To say this is a blessing may come as a surprise to those of you with lots of experience working with...
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Passito… or Essencia?
Here is an update on my attempt to make a passito from Frontenac Gris… After about 2 weeks of drying in the greenhouse, the grapes had lost about 50% of their moisture. I decided to press them at...
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Frontenac Gris Rosé
I realize I am WAY behind in updating this blog. I will try to remedy this in the coming weeks. I have a lot to write about, as we recently finished our tasting evaluations of our 2011 wines. Although...
View ArticleYeast Selection Trials for Cold-Hardy Grapes*
One of the questions winemakers in northern climates ask most often is what yeast strains are recommended for fermenting various cold-hardy grape cultivars. While I understand why this question is...
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“What Yeast Should I Use?”
The title of this post is one of the most common questions asked by winemakers working with cold-hardy grape cultivars. It is a simple question, but one that doesn’t have an easy answer. I have written...
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