• As I said in my previous post, ripeness isn’t really a problem here in Champagne this year. Those producers who worked well in the vines are generally able to obtain grapes of 10.5 to 11.5 degrees of potential alcohol, and in this aspect of the vintage, at least, most people are reasonably satisfied. At this level of ripeness in 2010, most winemakers I’ve talked to have been quoting total acidity figures of between 7 to 7.5 g/l (measured in sulfuric), with pH levels generally around
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