Critics praise them, consumers love them – big, juicy, red wines with eyebrow raising levels of ABV. There’s nothing quite like that robust red from Napa to go with an Angus cut of beef for dinner, right?
So...
“If you’ve ever had a stuck ferment, you want to avoid that in the future. In the past, I’ve battled with stuck fermentations that were mainly fructose, and they’re a bear to restart.”
