Virtual Sensory Session: Chaptalization Part Two
Kirsty Harmon and Matthieu Finot
April 2021
Winemakers from around Virginia gathered virtually to taste and discuss the results from two experiments exploring chaptalization in Virginia red wines. In the first, Merlot was chaptalized from 12% to 13.5% alcohol by Kirsty Harmon (Blenheim Vineyards). In the second. Cabernet Sauvignon was chaptalized from 10% to 11.5% and 13% alcohol by Matthieu Finot (King Family Vineyards). Chemical and sensory impressions are dicussed as well as practical aspects of chaptalization.
