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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/459d4985aea0feb81befcc75136da8ca?ref=outlook-calendar
SUMMARY:pH alto, TA . alto (High pH, High TA) - Part2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/459d4985aea0feb81befcc75136da8ca?ref=outlook-calendar
DESCRIPTION: High pH, high TA
Okay, let's talk about something that's a little bit trickier to deal with. This may seem strange, but what I'm going to talk about is the way Monterey Chardonnay behaves and a lot of other groups behave.
We want to make a Chardonnay here, all right, so, we're going to target a TA that is a little lower than we did with our Sauvignon Blanc because we want the wine to be sort of fat and not crisp. We want it to be rich and round and generous and maybe buttery because that's the style. So that means that we'll have a pH that's a little bit higher, but still in the reasonable range.
All right, here comes our fruit from Monterey, and the TA is 9.0 grams per litre. This happened quite frequently in the Napa Valley in the late 70s.
You might wonder, what are these Napa wineries doing, buying all this Chardonnay from Monterey County? The reason was that in 1976, Chateau Montelena took some actual Sonoma Chardonnay to a competition that a guy named Steven Spurrier put on...

https://www.learndesk.us/class-it/6027103176753152/lesson/459d4985aea0feb81befcc75136da8ca?ref=outlook-calendar
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SEQUENCE:3
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