"Joe Giller" > wrote in message
...
> In both of my Chardonnays from last year. Is it related to the sulfur
> used on the vineyard itself? Is there something I can do to get it out
> of the wine? My buddy had the same problem with his chard from the same
> vineyard. We picked on the same day and followed the same practices, etc.
>
> Ideas?
>
Hmmm. Sulfur on the vines usually translates to H2S, i.e. rotten egg, not
burnt match. Burnt match to me is excess SO2 added to the wine. What are
your total and free SO2 levels?

Regards,

John