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Clark Smith - Postmodern Winemaking

Beyond Organic Wine

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How to Water Back a White Wine

The chemistry of tartaric acid is very strange. With whites, if anything, you're below pH 3.6. You want your white reds like peeling on the wire to be at about 3.7. For richer, rounder wines like Chardonnays with malactic, you want to be around 3.4. It's actually kind of a beautiful dance that the wine chemistry just does all on its own If you start at 245 and remember it takes two folds for it to get there.

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