Articles

We share our favorite labels from the hundreds of entries submitted in the annual WineMaker Label Contest.

A home winemaker and woodworker got the idea that mahogany may lend itself nicely to wine in place of oak. This simple idea led him on a years-long string of experiments. Now, he’s ready to share the results, which may surprise you.

Get the most from your wine cellar by maximizing the space you have. Two keys to this are leveraging vertical space and mobility.

Get tips on how to properly taste and evaluate your homemade wines.

We recap and share pictures from a recent trip in which WineMaker’s publisher and a group of readers explored Portugal’s diverse wine culture.

We share the 100 best-performing wine kits in the 2023 WineMaker International Amateur Wine Competition.

Acid is a critical building block in a wine’s structure. Learn how to balance acidity by testing, adjusting, and most importantly, tasting.

A lot of work goes into formulating a wine kit long before it goes to market. Learn how kits are developed, the contents of kits and the role each plays, and what separates one kit from another.

A winemaker reflects back on the humble beginnings of his winemaking journey, one that started in his father-in-law’s garage and has since grown into his own backyard vineyard and a passion for making the best wine possible.

While it may not look like a white wine grape, Gewürztraminer is well known to produce world-class white wines. Learn some best practices to work with this grape varietal that can thrive when grown in cooler climates.

Citrus fruits contain a lot of interesting flavors, but making wine with them can be a challenge. Get advice on removing the bitterness that comes with the rinds as well as micro-oxygenation advice for small-scale winemakers, and how to best deacidify a wine.

Click on this link to view the recorded video of the Live Chat: https://www.crowdcast.io/c/21rykkt93bod

Live Chat with Frank Renaldi that took place on September 28, 2023.

Hundreds of home winemakers came to Eugene, Oregon, from June 1-4 for our 2023 WineMaker Magazine Conference. The conference featured local professional Willamette Valley winemakers, WineMaker writers, industry experts, and top hobbyists leading more

The Alsace Valley produces some of the world’s finest wines. Get pointers on making wines like the Alsatians.

Winemakers always need to pay special attention to the possibility of rising volatile acidity and ways to stem its effects.

Fifty years ago, a group of home winemakers in the Sacramento, California, area decided to make an official club dedicated to their hobby. In 2023, they celebrate their golden anniversary and want to raise a toast to mark the occasion.

Not all wine grape growers need to irrigate, but for those that do there are options available. Get a primer on what those strategies look like and some pointers to get going in the right direction.

A grape variety that has recently garnered a following thanks to its tannic structure and ability to retain acidity in warm climates, Graciano was traditionally a blending grape. But when made into a varietal wine, it can show impressive complexity as well.

A winemaker has saved up a bunch of commercial screw-cap bottles and wants to know what cork size fits best in that style of bottle. Learn why it is not a good idea to cork those bottles. Also get advice on aging wine temperatures and volatile acidity in blueberry wine.

Whether you are considering a career in winemaking or just want to further your knowledge, a formal education in enology and viticulture has its benefits. Here is what you should know before you enroll.

Most red and some white wines are put through a secondary malolactic fermentation (MLF). The process converts malic acid to lactic acid, which smooths out harsh flavors while adding a richness on the palate, as well as contributing to the stability and aging potential of the wine. Learn when a wine should go through MLF, how to do it, and ways to test for it.

The use of sulfites in wine — how much, or even if used at all — remains a contentious subject. WineMaker’s Technical Editor shares his own simple yet practical approach to sulfite management that works every time.

Wild fermentations can often bring a level of complexity to a wine not always found using commercial Saccharomyces strains. But the tradeoff for that complexity is higher risk. What if you could introduce the good microbes of a wild fermentation to your wine without the risk? There are techniques, along with new isolated non-Saccharomyces yeasts, that can do just that.

Live Chat with Maureen Macdonald that took place on June 28, 2023.