- Oct 13, 2013
- Reaction score
As part of my annual juice run, we picked up Noiret this year. I've had many excellent Noirets over the years, including on the way home from New York, with that distinct black and white pepper profile. But, I've also come across some very herbacious and horseradishy profiles as well. I attribute that profile to underripe fruit, I guess? I think underripe will not be an issue with Lake Erie varietals this year, but I want to try to pull away as possible from the undesiderable smells and tastes as possible. Any tips?