Other White a little too light and sweet

[Siwash]

Hey folks,

I tried a moscato (54 Litre demi) this fall that has turned out a little on the sweet and light side. I realize this is not a full-bodied white but can I get it to the point where it's a little more structured and dry? What can I add if anything? It's ageing in the demi now since Oct.

Thanks!

 

[codeman]

Did you back sweeten? Did you add potassium sorbate?

 

[heatherd]

Adding tannins may help, I have used the grape-based ones on white wines. Other option would be blending with a very dry batch of moscato or other complimentary varietal.

 

[Julie]

besides what others have said, check your acid level, this can help balance the sweetness and +1 to the tannin

 

[Siwash]

Thanks..to codeman, I did not back sweeten...

Will try to add some tannins as my kit reds also need more backbone.. maybe even adjust acidity. So low acid = higher sweetness, correct?

 

[Siwash]

Adding tannins may help, I have used the grape-based ones on white wines. Other option would be blending with a very dry batch of moscato or other complimentary varietal.

What would be a "complimentary varietal" to moscato?

Thanks!

 

[heatherd]

What would be a "complimentary varietal" to moscato?

Thanks!

There are some white blends on the market that have roughly equal parts Chenin Blanc, muscato, and chardonnay. If your other two varietals are very dry, that should help.

Another option would be making a pink muscato by blending in a very dry red. That would give more body as well. I have had a pink Sangiovese blend that is great, there may be others.

Either way, it would be good to do some smaller scale bench tests before blending your whole batch. And you may want to take notes so that you can duplicate in case the blend is great!

Good luck!

Heather

 

[sour_grapes]

What would be a "complimentary varietal" to moscato?

In addition to Heather's suggestions, I think a Viognier would go well with a Moscato.