Cold Fermentation
A type of fermentation that takes place in a container that can be cooled, usually a stainless steel tank. Cool fermentation is slower and more gentle than one that takes place at warmer temperatures, which helps preserve the wine’s fresh fruit aromas and flavors. It’s commonly used with many light- and medium-bodied white wines.
(The Wine Bible, Karen MacNeil)
What I drink: Old world reds, medium-bodied, dry, earthy. I've been into Spanish Riojas lately, but I recently tried a great Burgundy at a wine tasting in Lake Worth...
What I drink: I've been a red wine lady (is that like a red hat lady?) for years, though dry white wines woo me well.
What I drink: I prefer reds, although I can't deny the delight of a Riesling on a hot summer day.
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