On April 17 learn early to mid-season grape growing techniques for your small-scale vineyard with “Backyard Vines” Columnist Wes Hagen. Register now to ensure a smooth start for your vineyard this spring!
Wine Wizard
Posts
-
Wine-wizard
Reducing quercetin levels in red wine
I am looking for strategies to reduce quercetin in red wine. Does using PVPP help with this and if so, are there thoughts on how to best use
-
Wine-wizard
When and ways to adjust acidity
How and when do I measure to determine how much tartaric to add, what the tartaric ppm should be, and any other question I don’t know to a
-
Wine-wizard
Homogenization Prior To Bottling
Why and how to to homogenize your wine prior to bottling.
-
Article
Pressing Rosé, Creamy Chardonnay, & Oak Origins
The Wine Wizard answers a number of reader questions.
-
Wine-wizard
American vs. French Oak
Can you summarize the differences between French and American oak in winemaking?
-
Wine-wizard
Creating California-Style Chardonnay
-
Wine-wizard
Press timing for rosé wines
-
Article
Small Barrels, Unwanted Secondary Ferments, Natural Ferments, & Cold Stabilization
The Wine Wiz explains the differences winemakers must consider when aging wine in smaller-volume oak barrels. She also troubleshoots an unwa
-
Wine-wizard
Aging in Small Oak Barrels
-
Wine-wizard
Unwanted secondary fermentation
There’s nothing quite like popping open a bottle you meant to be still and finding it has turned into a sparkling version of itself.
-
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”?
-
Article
A Ghost of Cabernet Past, Swing-Top Bottles & Bottle Shock
A 40-year-old Cabernet Sauvignon that’s now as white as a ghost? Oh no! The Wine Wizard gets to the bottom of this spooky phenomenon and a
-
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?