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GRAPE & YEAST PAIRINGS
You can’t make good wine from bad grapes! The inherent quality of the fruit can account for a majority of wine quality. The remaining quality contribution is related directly to winemaking. The yeast and its ability to marry all aspects of the grape during fermentation can contribute to a significant portion of winemaking quality.
We have created this grape and yeast pairing to help guide you in selecting the best yeast for your stylistic goals and given conditions. The yeasts are grouped together under descriptors or characteristics that they will typically contribute under normal winemaking conditions in different varieties. For example, if you would like to accentuate stone fruit character in Chardonnay, we recommend selecting Enoferm ICV-D47 or Lalvin ICV-D254. In our experience, these two yeasts express more stone fruit than yeasts such as Lalvin Bourgoblanc CY3079 or T306.
As always, this is just a guide and only one part of the story. For more information on the strains, refer to the Naturally Selected Yeast descriptions and Yeast Chart. Of course, if you still have questions, send us an email and we will get right back to you!
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