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Summer 1998
Our first issue! We review easy winemaking kits that make great wine. Plus, evaluate wine like a pro, and make old-fashioned country wine.
In this issue
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techniqueChoosing the Right Kit
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techniqueFinding the Best Fruit
For commercial wineries, winemaking begins long before the grapes are crushed. The quality of the wine reflects the quality of the fruit, and wineries spend lots of time, effort, and money making sure they get just the right grapes.
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technique
Great Wines from Kits
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wine-wizard
How can I make homemade sparkling wine?
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articleBottling, Start to Finish
The last step in making wine is putting it in the bottle. Learn the steps to do it safely and efficiently.
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articleMaking Riesling: Tips from the Pros
Winemaker Kent Rosenblum of Rosenblum Cellars in Alameda, California goes back to his early roots by offering his thoughts on making Riesling.
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articlePractical Wine Terms
A quick dictionary of the most common winemaking terms that a novice will need to know when reading stories about making wine or growing grapes.
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articlePreventing Off-Flavors
Sometimes things go wrong, and the result is off-flavors. But most wine defects are easily prevented with good sanitation and a few simple winemaking techniques.
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articleSangiovese: Varietal Focus
The primary grape used to make Chianti, Sangiovese, is a delicate and expressive grape that is not only grown in Italy.
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articleThere’s More to Wine Than Just Grapes
You can make tremendous country wines from plants other than grapes. They include apricot wines that rival the complexity of any $10 Chardonnay or red currant wines that go just as good with prime rib as a bottle of Merlot.
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articleWine Tasting Made Easy
Homemade wines can benefit from systematic sensory evaluation just as much as commercial wines can. Learn how to evaluate your own wines to improve future batches.