Apr/May 2013

article

Barbera

By Tim Patterson

Barbera frequently comes in with high acidity but, with the right winemaking approach, it makes a food-friendly red for people who drink wine every day.

wine-wizard

Ripper Test On Red Wine

By Alison Crowe

wine-wizard

Wine Pump Options

By Alison Crowe

wine-wizard

How To Date a Country Wine

By Alison Crowe

article

Soapy Taste, Wine Pumps, and Testing Sulfite

By Alison Crowe

I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .

article

You, the Connoisseur

By Tim Vandergrift

Tim Vandergrift on you, the “connoisseur.”

article

Vigor in the Backyard

By Wes Hagen

Vineyard vigor and how to keep it under control to grow the best grapes possible.

technique

Understanding Oxygen and Oxidation in Winemaking

By Daniel Pambianchi

technique

Small Scale Vineyard Spraying

By Ed Kwiek

technique

Chardonnay Winemaking Tips from Burgundy

By Jonathan Bird

technique

Aging Country Fruit Wines

By Jack Keller

article

Gewürztraminer

By Chik Brenneman

Alsace vineyards are tucked into the predominantly east facing slopes of the Vosges Mountains . . .

wine-wizard

Soapy Taste In Wine

By Alison Crowe

technique

Controlling Grapevine Vigor: Tips from the Pros

By Betsy Parks

If vines are too productive, or not productive enough, the grapes (and resulting wines) will suffer. Two grape growing experts share some vigor advice to find a happy medium in your backyard.

article

Volatile Acidity

By Betsy Parks

An introduction into volatile acidity (VA) and how to avoid it.

technique

Managing Acid in Fruit Wines

By Bob Peak

Take a look at the sources of acid in fruit wines and steps that can be taken to bring levels into a desirable range for wine.