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!
Our first issue! We review easy winemaking kits that make great wine. Plus, evaluate wine like a pro, and make old-fashioned country wine.
For commercial wineries, winemaking begins long before the grapes are crushed. The quality of the wine reflects the quality of the fruit, and wineries spend lots of time, effort, and money making sure they get just the right grapes.
The last step in making wine is putting it in the bottle. Learn the steps to do it safely and efficiently.
Winemaker Kent Rosenblum of Rosenblum Cellars in Alameda, California goes back to his early roots by offering his thoughts on making Riesling.
A quick dictionary of the most common winemaking terms that a novice will need to know when reading stories about making wine or growing grapes.
Sometimes things go wrong, and the result is off-flavors. But most wine defects are easily prevented with good sanitation and a few simple winemaking techniques.
The primary grape used to make Chianti, Sangiovese, is a delicate and expressive grape that is not only grown in Italy.
You can make tremendous country wines from plants other than grapes. They include apricot wines that rival the complexity of any $10 Chardonnay or red currant wines that go just as good with prime rib as a bottle of Merlot.
Homemade wines can benefit from systematic sensory evaluation just as much as commercial wines can. Learn how to evaluate your own wines to improve future batches.