Cold Stabilization do you or don't you?
I read a thread on here about cold stabilizing a few weeks ago. I have a great spot to do it in and was thinking about it for my pinot grigio. I am trying to do some research on if it makes the wine taste better or not.
So in your opinion/ experience does cold stabilizing help round out a wine and make it better?
Or do you do it only when you have a high acid wine you need to correct?
- 6 Gallons of Chianti (no Fava Beans yet)
-6 Gallons of Malbec
- 6 Gallons of Sirah
- 3 gallons Cab Sauv, 6 gallons Sangiovese
- Chocolate Orange Port, Nero d'Avola, Pinot Grigio