Did I tell you how tasty the Diamond is? It's reeeallllyyy tasty. A few bottles also decided to ferment. We've lost 3 (on the tile or hardwood, fortunately), but fortunately the rest are in the cold cellar where they will stay for the winter.
I'm at a loss as to why they popped. Yeah, the sugar content is high, but I added extra sulfite to prevent re-fermentation.
There is quite the silver lining though: The Diamond Champagne is even better! Makes me look forward to New Years Eve!
If I don't blog before then (and come on, it's likely I won't) have a happy Thanksgiving. There's a new poll up about what wine you'd like best with Turkey. Let me know.
Celebration of wine making, wine drinking, and wine living
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