Posted on March 8, 2009March 30, 2019 by Judi Scherrer Acidity and tannin in wine Winemaker Fred Scherrer is asked about his perception of acidity and tannin when tasting wine by Jessica Bell of the Midwest Wine School at C House restaurant in Chicago. Post navigationPrevious post: Would you use with screw caps for your wine?Next post: What are “clones” and are they important in wine?
