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The benefits of aging white wine on the lees includes a softer mouthfeel, added weight and texture, added complexity, and a smoothing of the
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Blending is often associated with red wines, but blending white wines can also be advantageous to create a balanced wine in certain situatio
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Filtering isn’t glamorous, but it is often a necessary step toward brilliantly clear and microbially stable wine in the bottle. Learn the
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A pair of home winemakers share the results from trials they conducted this past harvest in techniques for making rosé. The results offer i
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Chitosan is a product every home winemaker should be familiar with, and likely has around their cellar. It is used to help clarify wine, but
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While there are a lot of urban myths surrounding winemaking, the one about racking under a full moon isn’t totally hogwash. Plus, what to
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If you sometimes prefer your red wines served a little on the cool side or are not afraid of buying high-end wines with screw cap closures,
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With so many wine certification programs available, how do you know which may be the best fit for you? We break down some of the differences
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Aging bottled wine properly is key to let certain wine styles to fully develop. Make sure the conditions you are providing are right.
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Get tips on how to properly taste and evaluate your homemade wines.
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Most red and some white wines are put through a secondary malolactic fermentation (MLF). The process converts malic acid to lactic acid, whi
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Wild fermentations can often bring a level of complexity to a wine not always found using commercial Saccharomyces strains. But the tradeoff
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Wine bottle capsules can take many forms. Reader Nicholas Cozzarelli takes us on a tour of the various kinds and how they are applied.
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A trend has emerged from the world of craft beer as some notable brewers have begun releasing wines. What sets these wines apart is an unusu
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Three pros making high-end red Bordeaux-style blends share their advice on crafting these complex, elegant wines.
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No two fermentations are the same, which means that there is always more to be learned with each one! Give your yeast the best chance for su
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When a wine comes up lacking, the solution may just be blending a totally different type of wine with it. Grape wines and wines made from ot
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Many of us in winemaking were trained to trust Saccharomyces yeast and not leave our wines to chance with wild strains. But winds of change
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Vitis vinifera grapes are often thought to be the species used to make wine in the premier wine regions, while French-American hybrid grapes
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Using all your senses when tasting wine is always encouraged by wine evaluation experts, but make sure that you are taking in the whole expe
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As harvest nears it is time to make a plan of action for how you will proceed with each batch you plan to make this fall. With red wines the
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Ethanol may be the most prominent and well-known alcohol in wine, but it is not the only one to play a large role in a wine’s character. L
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Aging wines on the lees can add aromatic complexity, soften tannins, enrich mouthfeel, protect it from oxygen, feed malolactic bacteria, and
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If you make your own wine, no matter what kind, the concept of malolactic fermentation (MLF) should be well embedded in your mind. Learn som
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Volatile thiols are delicate but powerful aromatic compounds released during fermentation. Through careful techniques and yeast selection, t