Oct/Nov 2017

technique

Bench Trials: Tips from the Pros

By Dawson Raspuzzi

Get tips on performing bench trials at home from three pros who utilize bench trials at their day jobs.

wine-wizard

Dealing With High Brix Grapes

By Alison Crowe

wine-wizard

Is Potassium Sorbate In A Port Necessary?

By Alison Crowe

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First-Time Barrel Soaking, Wine Flower and High Brix Grapes

By Alison Crowe

It is entirely normal for the first soaking of a barrel to produce a dark-colored water.

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Birthday Planning for a Winemaker

By Elizabeth Bera

A Texas winemaker wanted to indulge a friend who has always wanted to make his own wine by buying a wine kit as a birthday gift. But little did she know all the choices she would need to make before settling on the right one!

technique

Home Winemaking Quality Control

By Bob Peak

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Orange is the New White

By Wes Hagen

You may have noticed the “orange wines” that have been popping up on trendy wine lists lately. These are white wines that are purposely exposed to skin contact and oxidized to produce wines that are quite orange in appearance.

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Skin Contact Decisions

By Chik Brenneman

Winemakers have to decide how long to macerate their grapes to make the best wine. But how? Too little skin contact and the wines can lack color or body; too much contact and you wind up with wines that are too bitter or astringent. Learn more about skin contact to make an informed decision.

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Essential Winemaking Advice: Tips from Kenwood Vineyards’ Chief Winemaker

By Pat Henderson

Pat Henderson, Chief Winemaker at Sonoma County, California’s famed Kenwood Vineyards, shares some universal winemaking advice that he has learned over the course of his more than 35 commercial vintages, and from his early years as a hobby winemaker.

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Traminette: Little Gewürztraminer grows up

By Chik Brenneman

Gewürztraminer is a white grape with origins in the Alsace-Lorraine departments of France recognized for its prominent terpenic aromatic characters

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First-Time Oak Barrel Soaking

By Alison Crowe

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Understanding Brix Readings

By Dawson Raspuzzi

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Birthday Planning: Dry Finish

By Elizabeth Bera

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Wine Flower

By Alison Crowe

technique

Wine Grape Cold Soaking Success

By Jeff Shoemaker

Cold soaking proponents believe that wines made utilizing a cold soak are more complex and fruit-forward, and exhibit improved color retention. By soaking their grapes at lowered temperatures for a period of time, they can extract anthocyanins (color), aromatics, supple tannins, improved mouthfeel, and flavor compounds more effectively than is thought to be possible with conventional methods.