The Mystery of Bottle Shock
What causes it? What can you do about it? Though it's alarming, experts say the phenomenon is temporary and seems to resolve itself.
by Lance Cutler
Jul 2012 Issue of Wine Business Monthly
Dick Arrowood told me a story. All the way back in 1974, which was Arrowood’s first vintage for Chateau St. Jean, he made a Select Late Harvest Riesling. It was incredibly delicious and loaded with wonderful botrytis character. He bottled right after fermentation, stopping around 7 percent residual sugar. He rough-filtered, sterile-filtered and bottled the wine as soon as he could. The wine was simply gorgeous. A month or two later the owners wanted to come up and taste all of the wines...
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