Hello,
My name is Stefano. I'm just getting started making wine. I'm happy to introduce myself to you. I have made 2 batches of wine so far. A Cabernet, in which all the bottles popped their corks. (Talk about a learning curve) And 10 gallons of Sangiovese. I wonder if anyone can speak to blending of wine. Although the alchohol level is right, it lacks rich flavor. Does anyone have any experience with blending or sweetening a lackluster wine?
Stefano
My name is Stefano. I'm just getting started making wine. I'm happy to introduce myself to you. I have made 2 batches of wine so far. A Cabernet, in which all the bottles popped their corks. (Talk about a learning curve) And 10 gallons of Sangiovese. I wonder if anyone can speak to blending of wine. Although the alchohol level is right, it lacks rich flavor. Does anyone have any experience with blending or sweetening a lackluster wine?
Stefano