The master of must answers your winemaking questions.
Want your harvest to go great? Then prepare your vineyard for greatness by making smart decisions early in the growing season. We'll explain what to do in your home vineyard when budbreak arrives.
Vignoles - also known as Ravat 51 - is an acidic white grape that can be made into wines with a wide range of sweetness, from bone dry to sticky sweet. Techniques and a recipe to make this versatile, food-friendly, wine.
Two professional winemakers take a second to give their advice on the second fermentation your wine may go through -- malolactic fermentation.
A "cool" club, a Florida winemaker and an easy project -- a handy gadget to hold wine bottles still while labeling. Plus: a beginner's guide to malocativ fermentation
How to make a wine that is sparkling, sweet and stable. And, making sense of sediment in sparkling wines.
Got bugs in your home vineyard? We've got the solution.
In most reds and a few whites, such as Chardonnay, malic acid should be converted to lactic acid via malolactic fermentation (MLF). How do you do that? Everything you need to know, from A to Z, about MLF, MLB and LAB.
Often used as a blender, this Bordeaux varietal has all the flavor, structure and color of its offspring, Cabernet Sauvignon. And, there's plenty more to like.
When the weather outside is frightful, mulled wine can be delightful. Learn how to make seasonal hot wine drinks using your own homemade vintages.