greetings all! Our wholesalers here in Boston are expecting the 1st trailers
of grapes this week. Our group has voted to try making Pinot Grigio this
year & it looks like this weekend will be a white weekend. Has anyone any
pointers for making PG? All responses greatly appreeshed. regards, bob

bobdrob wrote:

> greetings all! Our wholesalers here in Boston are expecting the 1st
> trailers of grapes this week. Our group has voted to try making Pinot
> Grigio this year & it looks like this weekend will be a white weekend. Has
> anyone any
> pointers for making PG? All responses greatly appreeshed. regards, bob

Press off immediately after crushing.

One year, I left the crushed grapes on the skins overnight. That year I
made "Paul's Pink Pinot" It does not take long at all for the skins to
color the juice.