balatonwine
The Verecund Vigneron
I have noticed a few topics recently including references and discussions about the use of "free run" juice.
What is not so much mentioned: it is actually a bit more complicated than free run versus everything else.
A wine maker does not, or rather should not, simply consider free run versus pressed run juice as only two options in a binary world. Rather, there are "cuts" a wine maker can, might, will, should, maybe could make. It depends on many factors, including the grape variety, the press method, the desired wine type, etc.
I think Wine Maker Magazine had a very good article about this, that will tell you much to consider, and probably even more than you ever wanted to know about this topic.
https://winemakermag.com/article/making-the-cut
Hope this helps.
What is not so much mentioned: it is actually a bit more complicated than free run versus everything else.
A wine maker does not, or rather should not, simply consider free run versus pressed run juice as only two options in a binary world. Rather, there are "cuts" a wine maker can, might, will, should, maybe could make. It depends on many factors, including the grape variety, the press method, the desired wine type, etc.
I think Wine Maker Magazine had a very good article about this, that will tell you much to consider, and probably even more than you ever wanted to know about this topic.
https://winemakermag.com/article/making-the-cut
Hope this helps.