There was a recent posting for this problem but it seems to be off the
Can anyone offer some input of bringing out these fuller side of these
characteristics for my Cab, Pinot and Merlot ?
Also, I have been told that the pro's in Ca. add Tannin (and acid-
Tartaric up front, Citric before bottling) to all/most of their
harvest. Is this true ? If so, how much ?