Pelican Ranch

Some winemakers think of themselves as scientists, balancing alcohol and sugar levels for the ripe fruit flavor and body. But the winemaker at Pelican Ranch actually is a science star at UCSC’s Department of Chemistry and Biochemistry. Tasting his wines can help you truly diagnose the difference between fruit flavor and sweetness. Sure, fruit has sugar in it. But his wines are filled with vibrant fruit flavors yet they are not sweet. You might think the bright red fruit flavors of strawberry and raspberry have more sugars than deep blue fruit flavors of plum, blueberry, or dark cherry. Yet, the labels on all Pelican Ranch wines not only contain the sugar levels (Brix), but acid (pH) too! They just may surprise you.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: