That whole FroZin affair I wrote about? That was all in preparation for an attempt using fresh grapes from last years harvest. I thought of the frozen must as a test run for the real thing come September.
Choosing the varietal
I did want to make it a bit easier on myself though, so I decided I’d use pressed white juice bought through Brehm. Other than the frozen Zinfandel must, my experience up until this point had been with kits: a successful white and two mediocre reds. The choice of pressed white juice was playing it safe: better memories of success and no skins to deal with.
I browsed Brehm’s site for white varietals that could be picked up within driving distance of San Francisco and settled on the Chardonnay from Tolay Springs Vineyard (basically the only option that suited my criteria). I ordered 6.5 gallons of it in August and waited.