Both fermented exactly as they were supposed to. Both dropped into the mid .990's. Both sat on toasted oak. The Pino sat for 7 months and the Merlot sat 9 months. Both had a tiny bit of lees at bottling. No sorbate added. I didn't test the Pino, but the Merlot tested 3.85+/- pH and about 10 ppm free SO2. I added 2 crushed campden tabs to bring it up to near 50 for bottling. Nothing special, both worked just as I expected.
Here's the issue. Both taste "sweet" to my wife, and I get a sweet taste at first and it goes away quickly. I seem to remember something about pH and something else giving a false sweet taste. Anyone ever heard of this?
Other than that, the Merlot is fantastic...one of my best wines and it is just in the bottle. I can't wait for it to get over bottle shock
Here's the issue. Both taste "sweet" to my wife, and I get a sweet taste at first and it goes away quickly. I seem to remember something about pH and something else giving a false sweet taste. Anyone ever heard of this?
Other than that, the Merlot is fantastic...one of my best wines and it is just in the bottle. I can't wait for it to get over bottle shock