A method for removing potassium bitartrate (cream of tartar) from wine. In this method, wine is chilled to a temperature of 25-35 degrees F for three to five weeks. During this time the tartrates will solidify and come out of solution. They can then be filtered...
Citric acid can be used to correct acid deficiencies or to aid in stabilizing non-citrus wines.
A word originating in England from the French "clairet" used for the light and fruity red wines or rosés of Bordeaux and Burgundy. Generally clarets have Merlot as one of their major components.
The appearance of wine in the glass. Wine should be crystal clear with white wines taking on a golden color as they age and red wines darkening and, in some cases, taking on a brick red color.
The Clarksburg district, in the heart of California's Delta Area, is fast becoming one of the new premier viticultural regions in the state. Moderately warm daytime temperatures and cooler Delta nights yield distinctive wines with good acid structure....
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