Winemakers have a lot of misconceptions about sulfur dioxide and its use in winemaking. Though somewhat controversial, longtime wine educator Clark Smith shares his views that are backed by science. Already a member? Log In
In the third installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, we check in on batches of red, white, and rosé wines happily fermenting away.