Dry Rosé – A Midwest Wine Industry Game Changer?

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1 Response

  1. Patrick says:

    I think many northern wineries would have a great challenge to produce a palatable, truly “dry” rose’. Most of the hardy wine varieties ripen their fruit at quite high T.A. values, so a totally dry wine would be unpleasantly tart. Some adjustments to TA can be made by adding bicarbonates, but they react preferentially with tartaric acid. Since hardy hybrids often have a very unbalanced acid ratio(lots of malic acid, little tartaric acid), chemical adjustments to acidity can be problematic. Until lower-acid varieties have been developed, most northern rose’ wines will of necessity have to be bottled with residual sugar to balance the acidity.

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