Question for FOODIE or Experienced Winemaker.

[Thomas]

Looks like you did the nutrition right. The wine should be fine.

I have never produced sparkling wine--not intentionally anyway. The first wines I ever made at home i bottled a little too soon; what a mess after the weather warmed up...

The Finger Lakes is a perfect cool climate for both Riesling and for what Pinot Noir and Chardonnay need to make good sparkling wine--snapping acidity.

Some good work is done here with dry Gewurztraminer too; that and dry Riesling were my forte at my winery. I still have people calling me up to tell me how much they miss our Gewurztraminer wines.

Back then, it was difficult to produce decent reds here and so I never tried. It's still difficult, but a lot has been learned since I folded in 1993.



[This message has been edited by foodie (edited 11-29-2005).]