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WineBoard / TASTING NOTES & WINE SPECIFIC FORUMS / Merlot v
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White Merlot
03-24-2003, 05:31 AM,
#3
Kcwhippet Offline
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Yeah, there is White Merlot out there, made the same way as White Zinfandel. They crush the Merlot grapes and move the juice to the fermenters without the skins. It's been around for a few years, and I think Forestville or Forest Glen makes one. Gotta do something with those thousands of extra acres of mediocre Merlot.
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Messages In This Thread
[No subject] - by - 03-24-2003, 01:08 AM
[No subject] - by - 03-24-2003, 02:08 AM
[No subject] - by - 03-24-2003, 05:31 AM
[No subject] - by - 03-24-2003, 08:12 AM
[No subject] - by - 03-24-2003, 09:48 AM
[No subject] - by - 03-24-2003, 12:47 PM

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