Add flavor

[Robert G Szrama]

We are growing Marechal Foch and Leon Millot grapes. I’ve made two batches of wine with them both being about 1 gallon in size. Unfortunately I didn’t have enough grapes so I had to boost the SG with white sugar. After doing the normal fermentation racking and letting them ferment out they went into bottles. First batch was in 2018 second batch was in 2020. But there is an issue. They are both drinkable but they each have sour taste in the back of your mouth is the best way to describe it. With perhaps an aromatic or phenolic sort of taste to it that being subtle. Ideas?

 

[salcoco]

sour taste can manifest itself as being to acidic. try a glass with sugar sprinkled like you are salting food and see if there is a benefit. is so the wine is slightly unbalanced. for future wine suggest acid measurements, and even post fermentation a slight back sweetening to correct the acid.