How to use "free run" juice is not a binary decision

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balatonwine

The Verecund Vigneron
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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.


Hope this helps.
 

distancerunner

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Thank you for the link. Explains a lot about what we’ve been tasting. And more of what we haven’t.
 
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