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Petite Pearl
Here’s a great article on tannin sensations, specifically in Argentine wine, but it’s a good description of how folks perceive and relate the experience. Meet the five types of tannins that can be found in Argentine wine- David Violante
- Post #8
- Forum: General Wine Making Forum
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Petite Pearl
Welcome to WMT! Great advice above~ other methods to reduce acidity are to dilute (this will make it too thin), and to add something like potassium bicarbonate to bring up the pH. I find that really changes the mouthfeel and adds a sense of metallic taste so I don’t go that route either. That...- David Violante
- Post #5
- Forum: General Wine Making Forum
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Bee nets
That’s pretty cool. I have Concords and so they are also top wire cordon. I like the idea of a tag gun too… the squirrels have eaten just about everything here. Blackberries, mulberries, blueberries… not even ripe yet either!- David Violante
- Post #3
- Forum: Grape Growing & Vineyard Forum
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What's in your glass tonight?
Brazilian lemonade with Havana Club rum… oh my…!- David Violante
- Post #8,477
- Forum: General Chit-Chat
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New From Iowa
Welcome to WMT! It sure does sound like you jumped into an immersion experience! There’s lots of good help and experience here. Looking forward to hearing how it’s going~- David Violante
- Post #9
- Forum: New Member Introductions
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What's for Dinner?
Yay! Happy Anniversary!- David Violante
- Post #13,835
- Forum: Food, Pairing & Craft Foods
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What's for Dinner?
Pizza night as well here… this one was ricotta, mozzarella, basil, garlic, onion, tomato. Also made a pepperoni, a gluten free with broccoli and onion, and a mushroom and onion. And of course a beautiful Merlot.- David Violante
- Post #13,825
- Forum: Food, Pairing & Craft Foods
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HELLO from australia
Welcome to WMT! Start with the end in mind and do what works for you, to make what you like. Some processes will be different among folks for their tastes, level of comfort, experience, equipment, volume of wine, desired outcomes, and interest in trying something new or different. There’s a lot...- David Violante
- Post #6
- Forum: New Member Introductions
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Hello all :)
Welcome to WMT! Looking forward to hearing how it’s all going~- David Violante
- Post #12
- Forum: New Member Introductions
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Metheglin mead ferment
Sidetrack… sorry… I had always attributed the antimicrobial properties of honey to its relatively high osmolarity and lower pH. Thanks to this discussion, I’ve learned quite a bit more especially about hydrogen peroxides and nonperoxides, antioxidants, polyphenols, methylglyoxal, bee peptides…...- David Violante
- Post #31
- Forum: General Wine Making Forum
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Hello from a brand new winemaker!
Welcome to WMT!- David Violante
- Post #7
- Forum: New Member Introductions
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Metheglin mead ferment
Maybe instead of Dionysus, Kvasir…!- David Violante
- Post #16
- Forum: General Wine Making Forum