Q and A
Do- ask questions. And, it’s ok if we don’t have the answer for you. Most people who have the courage to stand behind a bar and pour wine typically know a thing or two about it so please fire away! We want you to walk away feeling like your questions were answered, and you found what you were looking for.
Don’t- be particular. Don’t ask how many ppm of SO2 were added at crush and what strain of yeast was used to inoculate the wine, or which specific cooper we use… those are things only the winemaker will know, and only if he/she refers to his notebook. In all honesty, we really don’t feel like answering that. You are being obnoxious.
More next week!