Ontario Fruit Explorers

[Thomas Olenio <tolenio@sentex.net>]

Hi,

I agree with you, but it would be interesting to review any known
techniques.  I am not interested in eliminating it, but how it can be
"played with".

I am sure I read somwhere that some old wineries boilded labrusca juice,
and I am not sure why they did it.

I can no longer find the reference.

Later,
Tom

Paul Bulas wrote:

> Tom, I'm not sure first off, that it really can be modified all
> that much - except either by picking the grapes before they are
> really ripe and the flavours develop, or by blending the
> labrusca component of the must or wine with a neutral must or
> wine.
>
> Personally, I don't do either of these, since my philosophy is
> to allow labrusca wine to display all its inherent character.  I
> even do extended skin-contact during primary fermentation, so as
> to make sure the wine is as aromatic as possible.
>
> I'd be interested in knowing what other people do in this
> regard.
>
> Cheers,
> Paul
>
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Canada plant hardiness zone 5b
Southwest Ontario
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