The term “sacrificial tannins” is something that gets casually tossed into the winemaking lexicon by those who have been in the trade for a while . . . but what does it really mean? Get an explanation along with tips for rehydrating dry yeast and techniques to properly stabilize a fortified wine.
What is the best way to store oak barrels that don’t have wine in them? Get the answer from the Wine Wizard, as well as her advice for a case of oversulfited wine, removing white film from a glass carboy, and five tips for a rookie winemaker.