{"id":142,"date":"2007-12-14T06:00:57","date_gmt":"2007-12-14T13:00:57","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/12\/14\/commercial-cranberry-wine\/"},"modified":"2007-12-14T06:00:57","modified_gmt":"2007-12-14T13:00:57","slug":"commercial-cranberry-wine","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/12\/14\/commercial-cranberry-wine\/","title":{"rendered":"Commercial Cranberry Wine"},"content":{"rendered":"

I just found out that a commercial winery<\/a> in Washington made a cranberry wine. They were faced with the same high acidity that I discussed<\/a> a few days ago, and we both used a similar approach to deal with it. They blended with Chardonnay (20% cranberry and 80% Chardonnay), while I “blended” with water (25% cranberry and 75% water). I considered blending with another fruit, but I want my first wine to be just cranberry. The water, which contributes virtually no acidity, allows me to squeeze in a little more cranberry, and I feel a bit better calling the result “cranberry wine.” Once I get that down and find out what cranberry wine tastes like, I can try different blends by substituting other fruit for the water.<\/p>\n","protected":false},"excerpt":{"rendered":"

I just found out that a commercial winery in Washington made a cranberry wine. They were faced with the same high acidity that I discussed a few days ago, and we both used a similar approach to deal with it. They blended with Chardonnay (20% cranberry and 80% Chardonnay), while I “blended” with water (25% […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,10,41],"tags":[],"class_list":["post-142","post","type-post","status-publish","format-standard","hentry","category-commercial-wine","category-cranberry-wine","category-winemaking"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t