When: Sat., Feb. 27, 1-4 p.m. and Sat., March 19, 1-4 p.m. 2016
Class members will participate in tasting your sample of homemade wine to recognize many constituents that can be improved prior to bottling. Examples include the presence of aldehydes, sulfides, browning, high acidity, low sulfite, and over-oaking. Using the winemaker's tool kit of finings, finishing tannins, sugar, acid, sulfite, potassium bicarbonate, oak and blending techniques, it is possible to improve your wine prior to bottling. These final touches can often take a so-so wine into the realm of perfection. Call to make your reservation.