Time is running out to enter the 2026 WineMaker International Wine Competition. Get expert feedback on your wines from experienced judges and compete for medals in the world’s largest competition for home winemakers.
Click here for full competition rules and a downloadable entry form. But don’t wait – the entry shipping deadline is March 13 so get your wine entries sent out by that date!
Get your questions answered with our troubleshooting guide. Plus, tips on choosing the right fermenter and expert advice for your home vineyard.
Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.
In spite of their long history as wine preservatives dating to the days of the Romans, sulfites can receive a bad rap. Many suspect that sulfites cause headaches or believe that any preservative is harmful, and so, there is a strong push to eliminate — or at least reduce — the use of sulfites and any additives perceived not to be “natural.” Let’s take a look at some of the strategies to reduce sulfite use.
This troubleshooting guide lists the most common types of problems, faults and spoilages you may encounter, how to fix them, and how to prevent them in the first place.
Find the winners from WineMaker’s 2012 International Amateur Wine Competition.
Australia recognizes Syrah as Shiraz. It is presumed that the name stuck as the cuttings that were brought to the country in the 1830s by James Busby were identified with the names Ciras and Scryas, making it difficult to research the origins of the name, given the Iranian connection . . .
Lots of commercial winemakers let their wines ferment with wild yeast from the grapes and in the winery. Here we have two California winemakers discuss wild yeasts.
Factors to consider when choosing the right fermenter for wine.
The subject of this issue’s “Backyard Vines” is determining when we can solve an issue in the vineyard ourselves, and when it makes sense to call a consultant.
