I know this is kind of an odd post but I am considering kegging (adding CO2) and turning some of my very light bodied Pinot Noir into a rosé. From grapes 2021 harvest fermented dry but I have no idea what the acidity is. I have done this previously with white zinfandel fresh juice pails with a splash of red grape concentrate. The Keg stays in the fridge and the CO2 makes a very nice crisp summer rosé!
Ideas for lightening it up? I have some pinot grigio, gewerstraminer, viognier. My kids love doing bench trials!!
Ideas for lightening it up? I have some pinot grigio, gewerstraminer, viognier. My kids love doing bench trials!!