The difference between an average wine and an awesome wine might be applying the right technique.
It's not uncommon to find yourself working with fruit that doesn't have enough natural sugar. Learn about adding sugar to must for boosting potential alcohol and stability.
Award-winning winemakers give their tips for making reds.
Cab and Syrah, together? We explain the rationale behind this blend and the best procedures for making it at home.
Two pros give tips on coaxing more color from your lighter reds via cold soaking.
The Wizard explains the intricacies of egg white fining. Plus: why an overoaked wine needs blending.
With a Cornelius keg and a counter-pressure bottler you can carbonate and bottle some sparkling wine in the same afternoon.
Is your wine missing something in the mouth? Does it need more body? If so, it may be that your wine's alcohol level is too low — and one way to correct that problem is to add sugar to your must or juice before fermentation. The practice is called chaptalization, and from France to the United States and beyond, it's more common than you might think!
Find out what German winemakers do -- and don't do -- when they are making their world-class Rieslings.
How to measure the residual sugar content of your wine.
Get tips on how to best extract and, more importantly, stabilize color in wines made from finicky red hybrid grapes.
From soft and silky to harsh and bitter, tannins influence your wine. Learn how to troubleshoot your tannins for tastier wine.
Recent research has cast doubts on some common tannin wisdom, particularly the idea that skin tannins are good and seed tannins are bad, but there are still ways to manage tannins and get the structure you want in your wine.