Co-Fermenting Cabernet Franc with Viognier (2015)

Two lots of Cabernet Franc harvested from the same block were sorted and processed identically. Prior to fermentation Viognier pomace was added to the trial lot (5-7% by volume). The trial wine had lower phenolic and color attributes, likely due to adsorption of phenolic and color compounds on the Viognier pomace.  Tannin was not much lower, but color was greatly lowered.  There were only slight differences in chemistry.  A sensory difference could be distinguished between the control and the trial, with most people preferring the control.

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