The winemaker draws samples from his or her available stocks, then makes miniature samples. In large wineries, as many as 150 different lots may be available. Surprisingly, progress is largely by trial and error. Blends that look ideal on paper are hardly ever as pleasing as ones with less promise. The process must be done with great care.
Cleanliness is paramount.
Most high-acid white wines and commercial wines of any hue are bottled during the spring following the vintage, while serious red wines are usually bottled during the second spring or summer after fermentation. The true art lies in the winemaker's intuitive knowledge of what to do under different circumstances to achieve a desired result. Each time, the winemaker is presented with completely different circumstances for each grape type, since growing conditions in any two years will probably never be identical. Celebrating in Style Rafchin's pili and pastry products are now the favorite desserts in a number of posh hotels. Disclaimer Services Filonline Homepage .