ArticleMaturation InterventionWritten by Maureen MacdonaldNo matter how much attention we give a wine, sometimes it will disappoint when tasted for the first time during aging. It may not be faulted, just lacking a desired characteristic. That’s when it is time to intervene. Qualities like flavor, aroma, body, color, or even tannins can all be improved with a little help.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Brettanomyces If you’ve ever tasted a wine that had a funky “barnyard” quality to it, you already know what Brettanomyces can do. Find out how to prevent it in your home winery. Article MEMBERS ONLY Vineyard Queries: A Year of Questions and Answers This past year brought challenges and rewards for home vineyardists — and also a lot of questions for our vineyard expert Wes Hagen.