Live Chat with Pat Henderson
Live Chat with Pat Henderson, which took place on May 26, 2021.
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Apr/May 2021
April-May 2021 issue WineMaker magazine. Cover Story: Mastering Red Blends, techniques and tips. Also give your barrels a second chance and thiols in wine.
In this issue
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articleLive Chat with Wes Hagen
Video Live Chat with Wes Hagen, which took place on April 22, 2021.
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articleMaster of Technology: Tips for taking your club virtual
Everyone misses in-person wine events and club meetings. However, the rise of virtual event and gathering platforms comes with some unique benefits. One winemaking club offers advice to other clubs after a year of hosting virtual events and fun, virtual get-togethers.
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articleMelon De Bourgogne: Or Muscadet or just plain Melon
More commonly associated by the wine it produces, Melon de Bourgogne is the grape varietal behind Muscadet wines and the sur lie aging technique. But its mystique doesn’t stop there. Learn more about this old grape varietal known by many names.
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techniqueWhite Wine Aromatics: Factors to guide your white wines
It’s hard not to find appeal in the aromatics of a tropical fruit or floral Sauvignon Blanc or hints of vanilla, citrus, and caramel in a Chardonnay. But the road to get to those aromas takes vastly different paths. Alex Russan helps readers navigate the maze winemakers can take to maximize their white wine aromatics.
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techniqueScaling Up: Crushing, pressing, and fermenting larger batches of wine
Scaling up to larger and larger sized batches of wine may save money because of bulk buying, but new equipment will become necessary at some point. Bob Peak runs through considerations winemakers need to ponder for crushing, pressing, and fermenting larger-scale batches.
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articleMore Butter, Please; Caveats with Pectic Enzymes; and Wonky Grape Numbers
Not everyone loves a buttery Chardonnay but for those that seek out this characteristic the Wine Wizard has some sage fermentation advice to achieve buttery bliss. Also, one reader wonders about adding pectic enzymes in a red wine and another is perplexed by the numbers in his recently purchased juice.
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wine-wizardATrying to Work With Grape Juice That is Amiss
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Using Pectic Enzymes in a Red Wine
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Crafting a Buttery-Style of Chardonnay
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articleThe Role Of Nitrogen in Winemaking
Learn about the fundamentals of nitrogen levels in your winemaking as well as how, when, and what additions are needed
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articleThe Role of Varietal Thiols in White Wines
Volatile thiols are delicate but powerful aromatic compounds released during fermentation. Through careful techniques and yeast selection, these thiols can be both preserved and enhanced to create an aromatic wine that pleases the senses.
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articleLifespan of a Wine Barrel
Wine barrels are constantly changing. Each time one is filled it will lose some characteristics and, eventually after enough uses, it will go neutral. How you use a barrel should change over time also.
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articleFinding the Right Closure
After dedicating as much time as we do making a batch of wine, the final step of putting a closure on the bottle can’t be overlooked. There are many options from natural, agglomerated, colmated, and synthetic corks, to screw caps, to name a few. Learn the pros of each option to ensure you find the right closure to fit your next batch of bottles.
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techniqueBlending Italian Red Wines
Three North American winemakers share their best advice for blending red Italian varieties that are often lesser known and less common in the New World. These grapes bring their own challenges, but can be worth the work.
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