I think that I'm always a little concerned by the taste of the wine just as it is going dry around 0 to -1 brix. It often tastes harsh to me and I often think "Oh no! What have I done!" but then magically it softens a little and it starts tasting good again. I wonder if I'm just sensitive to this stage or if it's pretty common to feel this way.
So the syrah/chenin in the small bucket that I was worried about is now starting to come around. Today it didn't taste terrible. It's still not pleasant to my taste but much improved from a few days ago. I must really try and get the press ready for the weekend as I think I'll end up pressing a few things at least.
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