Trousseau: The Next Big Thing?

By Heather Daenitz

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Trousseau is considered fully ripe while at a lower sugar level, so it ends up making lower alcohol, acid driven wine, while also bursting with flavor. This is appealing to a younger consumer who, as Mike Testa, another partner at Coastal Vineyard Care says, “don’t want to have to take a nap after a glass of wine!” Mike adds, “It’s an easy sell; younger winemakers who are trying to make food-friendly, acid balanced wines want more of it.” 

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