Wine Wizard

I think that’s a pretty cool idea! How many of us are lucky enough to hang out with such an obviously collaboratively minded group of folks? And, though it may seem daunting,

That’s too bad that you had some stuck fermentations. It’s probable that your yeast died out due to alcohol toxicity resulting from those high brixes. Next time make sure you’re adding enough

The Zin of Blending Since I can’t taste your wine and so don’t know the profile of each individual component, it’s hard to give you “the right” answer. And I would hazard

The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

Blending is fine; but if you don’t have enough suitable wine to lower the alcohol to a point you like, make it into a dessert wine. When faced with a 17 percenty

Dear Wine Wizard, Our Zinfandel wine is now in secondary fermenters, with free-run wine separate from the pressed. Do you have advice on allowing the free and pressed wines to go their