Insects, Viral and Fungal Diseases

In the last issue of WineMaker we concerned ourselves with the “common” diseases of backyard viticulture. As the flu and common cold attack the human body, powdery mildew and rot attack vineyards.

Wine Tasting 101

Most of us make wine because we like to drink it. The drinking part is easy to master: just tilt your head back and swallow. The tasting part, however, is a little

Elderberry: Varietal Focus

 Its shrub is known as “the medicine chest of the common people.” The root, bark, berry, leaves, and flowers have been used by herbalists for thousands of years. The flowers have been

See You at Wine U

The professional world of viticulture (grape growing) and enology (winemaking) has become its own amazing universe. To be part of it, there are two routes you can follow. The first is owning

Super Syrah!

 Syrah can do well in a wide variety of climates and produces wine in a number of styles, from drink-it-today fruity to structured and age-worthy. Syrah also blends well with Rhône varieties,

Grapevine Diseases: Vineyard Rx

One of the trickiest parts of being a good viticulturist is learning to deal with grapevine diseases. The literature on the subject is exhaustive in its breadth and complexity — and exhausting

7 Great Kit Winemaking Tips

Seven important tips to remember when making your next wine from a kit.

Making Blueberry Wine: Tips from the Pros

Two pros offer advice to make a great blueberry wine at home.

Country Wine Cornucopia

Country wines. The name evokes a cottage in a peaceful countryside, set amid fields of lush vegetation, with birds and bees blissfully coasting on the late-summer breeze. Imagine hearing someone in the

WineMaker at 5!

As WineMaker celebrates its first five years of publishing, we stop for a minute to reflect on the classic world in which we’re immersed — the world of wine. Who could ever

Making Sparkling Wine from Kits

Has this ever happened to you? You bottle what seems to be your next, greatest batch of wine, carefully set it aside to age for as long as you can possibly stand

Vineyard Questions: Backyard Vines

D. Genasci (southern Oregon) asks: “I am harvesting Pinot Noir and am getting rather strange readings — 22 °Brix, pH of 3.4 and acid at 0.25. The grapes are grown on gravelly

2002 WineMaker International Amateur Wine Competition Winners!

Winners from the 2002 WineMaker International Amateur Wine Competition

Pinot Noir: Varietal Focus

Pinot at a Glance Pinot Noir is a heralded red table wine. It is usually made in a dry style that features delicate fruit aromas and flavors. The wine typically has a

Fixing Common Mistakes: Tips from the Pros

Winter is a good time to take a critical look at your cellar techniques. With a nod to the new year and its requisite resolutions, we asked two professional winemakers to discuss

Luscious Port Wine

Learn to make your own Port-style wine at home.

The 2002 WineMaker Label Contest Winners!

View the winning labels of the 2002 WineMaker Label Contest.

Mead Made Easy

Mead is a classic fermented beverage with a long history. Ancient text and drawings, some dating back as far as 4000 BC, mention both wine and mead. Several Biblical writings describe this

Gewurztraminer: Varietal Focus

Like the proverbial little girl with the curl, when it’s good, Gewürztraminer is very good; but when it’s bad, it’s awful. This noble white variety with the pinkish grapes can produce spectacular

First-Year Vineyard Care

The first year of vine growth is meant to establish a strong and vigorous root system and build stores of nutrients to hasten growth in subsequent years. Learn how to ensure this happens in your home vineyard.

Gear Guide

In the old days of winemaking, equipment came in many shapes and sizes. An old pickle crock here, a discarded water jug there and maybe some whiskey barrels that fell off the

Grenache: Varietal Focus

In Spain, where many historians claim the variety originated, this versatile grape is called Garnacha. The rest of the world calls it Grenache … and home winemakers call it a great grape

Evaporative Cooling

The grapes and apples are picked, crushed and pressed. Everything is a go for fermentation. Except it’s too hot! You want a cool fermentation, around 60 °F (16 °C), but the coolest

Ice Your Wine! Hot Weather Tips

It was early August 1988. My mother lived near Temecula, California on a property with 100 Cabernet Sauvignon vines. My husband and I were bringing the small vineyard back to life after

Build 3 Winemaking Projects

Build a cart to roll your fermenter around easily, a stainless racking cane, and cap plonker.