wine/wizard

Posts

• Wine-wizard

  American vs. French Oak

• Wine-wizard

  Creating California-Style Chardonnay

• Wine-wizard

  Press timing for rosé wines

• Wine-wizard

  Aging in Small Oak Barrels

• Wine-wizard

  Unwanted secondary fermentation

• Wine-wizard

  “Natural” fermentations

• Wine-wizard

  Cold stabilization

• Wine-wizard

  Curing an over-oaked Chardonnay

• Wine-wizard

  Choosing Yeasts

• Wine-wizard

  Dealing With Hard Water

• Wine-wizard

  Stuck Syrah Fermentation

• Wine-wizard

  Maximizing Color Extraction

• Wine-wizard

  What temperature is too cold to age wine?

• Wine-wizard

  Do tannins soften over time?

• Wine-wizard

  Why does my wine require long decanting times?

  I make dry red from my estate Petite Pearl. Why does 3-year-old wine take so long to “open up”?

• Wine-wizard

  Red Wine Lost Its Color

  I have an Australian Cabernet that is now clear (see photos)! All the color deposited on the bottom of the bottle.

• Wine-wizard

  Using Swing-Top Bottles

• Wine-wizard

  Dealing With Bottle Shock

• Wine-wizard

  Can I make non-alcoholic wine?

• Wine-wizard

  Adding body to wine

  I heard about a trick for home winemakers where bananas are used to add body and mouthfeel. So, my question now, is how many bananas would I

• Wine-wizard

  Taming Tartness

• Wine-wizard

  Racking by the Light of the Moon

• Wine-wizard

  Acetobacter Infections

• Wine-wizard

  Determining when wine is “dry”

• Wine-wizard

  White Winemaking Advice