The Rise and Fall of Cabernet

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The Rise and Fall of Cabernet

03-01-2004, 06:26 PM,

#16

wondersofwine Offline

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I was asking questions of Alex Gambal (American negociant/eleveur in Burgundy) about making his wines. He says they are not allowed to add sugar whereas American producers can. I think I did read however that in less sunny (ripe) vintages, the French can add unfermented grape juice at some point in the production which does sweeten the final product. Is this correct?
Or am I mixing up German winemaking with French?

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