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In this issue, tips on making big, bold Barbera wine, aging country wines, maximizing your backyard vineyard, and the latest Chardonnay techniques from French winemakers.
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.
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 . . .
Vineyard vigor and how to keep it under control to grow the best grapes possible.
Alsace vineyards are tucked into the predominantly east facing slopes of the Vosges Mountains . . .
If vines are too productive, or not productive enough, the grapes (and resulting wines) will suffer. Two grape growing experts share some vigor advice to find a happy medium in your backyard.
Take a look at the sources of acid in fruit wines and steps that can be taken to bring levels into a desirable range for wine.