Ok, I have a Chateauneuf du Pape clone that is about a year and a half old but seems very high tannin and very dry and not really my type of wine.
I was wondering if it was possible to sweeten and fortify it to a sherry or port.
I've looked everywhere but can't find anything on doing this. Any advice?
I was wondering if it was possible to sweeten and fortify it to a sherry or port.
I've looked everywhere but can't find anything on doing this. Any advice?
