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May 09, 2011

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Very good comments. I don't make Valvin Muscat, but believe me, the acid question does come up around here. In my experience, an acid addition would SEEM to be the right idea in terms of freshening it up, but in fact it makes the wine hard and slightly metallic, as does fermenting it too dry. The default is to leave the acid slightly on the low side, and let the aromatics do the talking.

Thanks, as always, for the comment, Peter.

Don't get me wrong though -- this isn't flabby or cloying on the finish. The acidity is just a hair lower than I want.

Interesting to hear that about the addition of acidity bringing about a metallic characteristic. Thanks for sharing that.

I wonder what kind of yields you can expect from Valvin Muscat?

Jim - When I worked harvest a few years back, Villa Bellangelo brought in Valvin at 17.5 brix and 7.5 tons an acre.

Evan: Remind me what they do with that valvin...dessert wine of some sort? I can't remember.

Lenn - Yes, VB makes a kind of frizzante dessert wine. Semi-sparkling, 8 RS or so. Very competent, solid for the category. Popular with their customers.

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