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Home Photo Galleries Equipment Galleries Daniel Pambianchi • Dollard Des Ormeaux, Quebec

Daniel Pambianchi has been making wine with his father since an early age and became a serious home winemaker in 1992. He is intrigued — some would say obsessed — with making fine wines like those from Bordeaux and Tuscany. His love for both old and new winemaking technology (okay, toys!) have enabled him to acquire such skills as méthode traditionelle techniques for crafting sparkling wines. He is the technical editor of WineMaker and the author of “Techniques in Home Winemaking” (Véhicule Press, 2002).

Follow fermentation in the garage winery, all wines are aged, processed and bottled in the temperature-controlled cellar. Some wines are aged in oak, others in glass carboys or in floating-lid, stainless-steel tanks.

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Pambianchi’s inventory includes homemade and commercial wines (those labeled with a white tag). His 1999 Cab Sauv was aged eight months in American oak and bottled in 2002.

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A temperature- and humidity-controlled cellar is essential for aging wine. The temperature should be 54–59 °F (12–15 °C) with humidity between 65–75%.

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Daniel holds one of his greatest wines to date, a 1999 Cabernet Sauvignon from California grapes.

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Annual production can reach 250 gallons (1,000 liters). A properly equipped home winery is necessary for this scale of winemaking. “It can greatly increase efficiency,” he says.

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A closed-top, jacketed, stainless fermentation tank. Nitrogen protects the wine when the tank is not full.

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