Black Chardonnay v. the Reductive Approach: Two Ways to Make Delicious Chardonnay 

Join us for a comparative tasting of two outstanding chardonnays made using contrasting winemaking practices. Granville Wine Co’s Jackson Holstein favors the “reductive” approach, that of limiting exposure to oxygen during the winemaking process, while Jay McDonald of EIEIO exposes his unfermented grape juice to so much oxygen that the juice turns “black.”