Slightly off topic but I had a Central Valley Chenin Blanc that was
high in acid in 99 so I sparkled 12 bottles of it to 90 PSIG; the rest
was bottled as a still wine.

It was mediocre as a still wine. Drinkable but not very impressive;
better as a topping wine.

I just opened the first of the sparklers; (I forgot I made it). I
should have sparkled all of it. It's very good to us. I usually
sparkle Seyval; to be honest the base wine is not very obvious after
several years on the lees. I like it bone dry so it shows all the
faults if there are any. I can always touch it up with a little sugar
if I don't like it and most people prefer a sparkler with a bit of
sweetness but don't know that.

I have no idea what I am sparkling this year yet but it will be
something; the last batch is from 2001 and it's time to get some more
in the oven...

Joe

Joe