Eggs can Make Wine Great Again
Seriously. Egg whites are used in red wine as a natural clarifying agent to soften tannins, reduce astringency, and improve mouthfeel.
You pour the egg whites in, stir...
Fascinating. I’ve always appreciated the rich, velvety mouthfeel of a good Malbec.
Now I’m curious how much of that character comes from the grape itself, the terroir, or traditional fining methods like egg whites.
Is that signature smoothness primarily nature, craftsmanship, or a marriage of both?
Now I’m curious how much of that character comes from the grape itself, the terroir, or traditional fining methods like egg whites.
Is that signature smoothness primarily nature, craftsmanship, or a marriage of both?