Apr-May 2013
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Article
Barbera
Barbera frequently comes in with high acidity but, with the right winemaking approach, it makes a food-friendly red for people who drink wine every day.
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Article
Soapy Taste, Wine Pumps, and Testing Sulfite
I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .
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You, the Connoisseur
Tim Vandergrift on you, the “connoisseur.”
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Vigor in the Backyard
Vineyard vigor and how to keep it under control to grow the best grapes possible.
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Gewürztraminer
Alsace vineyards are tucked into the predominantly east facing slopes of the Vosges Mountains . . .
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Article
Volatile Acidity
An introduction into volatile acidity (VA) and how to avoid it.
