spaniel
Senior Member
- Joined
- Aug 23, 2012
- Messages
- 370
- Reaction score
- 53
I gave a coworker a bottle of the dry 12% White Cayuga I made last year (my own vines). This individual has what I consider to be a relatively refined wine palate; he lived in Europe for 4 years and still maintains an impressive cellar of CA and French wines.
I was clear that I expected an HONEST assessment of the wine. He indicated that it was a very good white; fruity, citrus flavor with no hint of any off-flavor or negative aftertaste. He felt it was better than most American variety whites he had tasted.
However, he felt it did not have a lot of body, and lacked a better term for what was missing. So my question is, with this specific type of wine, would a MLF perhaps help add some of the body feel to the wine? I have 3 5gal batches this year; one I want to do like last year, one I want to go semi-sweet, I am considering piloting a MLF with the other. Thoughts?
I was clear that I expected an HONEST assessment of the wine. He indicated that it was a very good white; fruity, citrus flavor with no hint of any off-flavor or negative aftertaste. He felt it was better than most American variety whites he had tasted.
However, he felt it did not have a lot of body, and lacked a better term for what was missing. So my question is, with this specific type of wine, would a MLF perhaps help add some of the body feel to the wine? I have 3 5gal batches this year; one I want to do like last year, one I want to go semi-sweet, I am considering piloting a MLF with the other. Thoughts?