A friend brought some grapes over for me to make wine. They were frozen and most were oxidized and somewhat brown, the others were slightly blueish grey. they were from northern michigan. When i thawed them and crushed them they had a great grapefruit smell. After fermenting i racked it off the lees tongiht, only about 3 gallons. the grapefruit taste is still there. Tastes good. I think it will turn out very good.
I think maybe they were Sauvignon blanc, but if so they should have been green. So any ideas?
I think maybe they were Sauvignon blanc, but if so they should have been green. So any ideas?