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The sensory profile of a wine is its calling card, its résumé and its history. The quality of a wine, and its ability to leave a lasting imprint in our memory, is

Dear Wine Wizard, I have been making red Zinfandel wine at home with juice concentrate. I‘ve noticed crystals forming inside and they stick to the bottle. When you shake the bottle they

Certainly, do put that extra fridge to good use and by all means store some of your collection in it! Extra refrigeration is a boon to just about any winemaker, wine collector,

Just about everyone, wine consumer and abstainer alike, knows the name Concord. It may have been the first sip of wine to pass the lips of many beginner wine drinkers. Over 300,000

Dear Wine Wizard, Can Lambrusco wine be refrigerated for several months and then safely kept on a wine rack? What is the expiration time frame for this wine? Jeanne Considine Boulder, Colorado

You’re right to suspect that both the potassium metabisulfite powder and solution can lose their power over time. The solution, which you make by mixing the powder with water, is particularly unstable.

1,499 entries 287 wine flights 221 total judging hours 41 American states 8 Canadian provinces 4 countries Walking into a large ballroom packed with 1,499 wine bottles organized into 287 wine flights

The “red wine headache” is one of those wine questions that lies somewhere between legend and reality. However, there are some real answers. I’ll lay them out and you can decide for

Dear Wine Wizard, Could I make wine in an aquarium or would the glue cause a problem? Dean Mehrkens Thief River Falls, Minnesota Wine Wizard replies: “This is the dawning of the

Dear Wine Wizard, Can I add yeast to Mountain Dew or Sprite to make it into a “wine”? Dean Mehrkens Thief River Falls, Minnesota Wine Wizard replies: Whoa. Sprite or Mountain Dew?

If you use a 1-5 gallon (3.8–19 L) yeast packet for 1 gallon as opposed to 5 gallons, it is likely that your fermentation will proceed faster, have a more yeasty aroma

In her exhaustive survey of grapes and grapegrowing, Vines, Grapes and Wines, Jancis Robinson ends the chapter on Riesling with a summary that’s all-too-true: “Unbeatable quality; indisputably aristocratic. Ludicrously unfashionable.” Recognized by

Lallzyme EX is a blend of enzymes that helps break down the plant cells in grapes. This mix of pectinase, cellulase and hemicellulase is introduced at the crusher or right at the

Wine Wizard answers: Synthetic corks are becoming more and more popular as commercial and home winemakers alike seek to avoid the 5 to 15 percent of bottles that can be ruined due

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.

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

 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

Stephen Smith attended wine appreciation classes at Denver University in 1982–84, winemaking seminars at the New Mexico Wine and Vine Society in Albuquerque from 1984 to the present, and extension courses at

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

 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,

I firmly believe that — much like Sauternes and foie gras, Port and blue cheese — oak chips and cheese cloth were always destined for each other. Many winemakers, from purveyors of

My, my, my! I sincerely hope you are joking about that lawsuit — first, because I certainly hope you are under no impending financial harm, but also because I’d assume no home

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

As an enophile, I enjoy almost every type and style of wine. However, my true love is — and always has been — big, bold, oak-aged reds, the type built for the

Ah, the wine kit — is there any invention of mankind that has contributed more happiness and pleasure than the simple box of delicious juice, clarifiers, stabilizers and thoughtful, well-written instructions? Well,