annapolisDan
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- Joined
- Nov 9, 2010
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Hello everyone,
I started batch of Cellar Craft Chateau du Pays last year that has been bulk aging since then. Every time I sample it, it seems quite bitter. It has some nice fruit to it, but the bitterness is unpleasant. I have two questions I thought the forum might be able to help with.
I hate to throw this wine down the drain, but if I can't reduce some of the bitterness I might have. Any suggestions would be hugely appreciated.
Thanks in advance,
-Dan
I started batch of Cellar Craft Chateau du Pays last year that has been bulk aging since then. Every time I sample it, it seems quite bitter. It has some nice fruit to it, but the bitterness is unpleasant. I have two questions I thought the forum might be able to help with.
- I've read a few sources that say the bitterness is a result of too much tannin in the wine and the way to resolve this is through fining. The recommendation is to use either egg whites or a PVPP fining agent. Has anyone had similar experience?
- When I think of a tannic wine, I don't usually think of bitterness. I usually think of that dry mouth feel. Have I thought of tannin incorrectly all of these years?
I hate to throw this wine down the drain, but if I can't reduce some of the bitterness I might have. Any suggestions would be hugely appreciated.
Thanks in advance,
-Dan