“Maceration,” says the Concise Oxford Dictionary, is to “soften by soaking.” In red winemaking it is so much more! Indeed, maceration may be viewed as the very essence of what distinguishes the making of red wine from that of white wine. With very few minor exceptions, all grapes have colorless pulp. To achieve the color,
Four centuries after it was first believed wine grapes would be an agricultural staple in Virginia, early prophecies are a reality. Virginia is quickly emerging as an up and coming wine region in America, with wines that have received national and international attention. In 1619, Jamestown settlers saw the potential for winemaking in the colony.
Summer is the time for berries, and that means berry wines. Loaded with flavor and unique aromas, chilled berry wines on warm summer afternoons lend credence to the lyrics, “It’s summertime, and the living is easy . . .” Here are 15 summer berries suitable for wine that you can ferment as soon as the
Unknown to the science at the time, these genetic mutations were first noticed hundreds of years ago in Burgundy, France, where the mutants grew side by side, and sometimes within the same plant as Pinot Noir.
Congrats for breaking out of the mold and taking it upon yourself to adapt a recipe to your own preferences! I always love it when readers, and my own winemaking buddies, take what they know or have done, and give it a good tweak. Pyment, or a fermented beverage made with both grape sugars and
Making wine away from winemaking regions is becoming more popular. As these pros will tell you, urban winemaking comes with unique benefits and challenges. Jared Brandt and his wife, Tracey, are the owners and winemakers of Donkey and Goat in Berkeley, California. The Brandts craft their natural wines from Rhône varietals, Chardonnay and Pinot Noir
A New World home winemaker retires to Spain and gets in touch with the Old World ways of winemaking.
You want to add extra body and mouthfeel to your wines, or perhaps enhance those buttery or yeasty aromas and flavors in your barrel-fermented Chardonnay? Or maybe even round out those sharp tannins in young reds? Then you may want to consider lees stirring, or what the French call bâtonnage, the technique of stirring dead
. . . (Chambourcin) does get a little more respect than other hybrids because of its ability to improve color in other wines without taking away from the other grapes’ varietal character . . .
Sounds tasty to me! I love a dry (or even off-dry, maybe with residual sugar of around 5 g/L), crisp Muscat wine. Historically, Muscats have been used in many wine types, from sweet and desserty to fortified to dry. I’ve made a few myself in my career, starting with the infamous “Vin de Glaciere” dessert
Developed commercially 50 years ago, Chambourcin is a versatile grape that is most prevalently grown in the Mid-Atlantic. Producing deep red colors and strong aromas, Chambourcin grapes are used either to stand-alone or in blended wines that run the gamut from dinner wines to dessert wines to sparkling wines. Rick Hall joined Chateau Morrisette in
How do you know when it’s time to pull the trigger on harvest? Here’s an introductory look for your first harvest.
“Carignane and goat cheese,” said Tony Ross, wine educator at Passalacqua Winery near Healdsburg, California. During a judging session for a local home wine competition, Tony and I were on the same panel. Between entries, I mentioned working on this “Techniques” column on pairing and he gave me his favorite recommendation. I went on to
Home Winemakers, Let’s Take a Vote: Those of you who put your wines through malolactic fermentation only after the alcoholic fermentation is complete, raise your hands. Now those of you who do both at the same time, in order to get it all over with, raise your hands. Congratulations: Both teams are right — depending.
Over 50 experienced judges evaluated a total of 2,725 wine kit entries as part of the 2013 WineMaker International Amateur Wine Competition. This large collection of kit entries was sent into the competition from across North America originating from 8 Canadian provinces and all 50 American states. The 2,725 wine kit entries were entered in
There is nothing as refreshing and enjoyable as a chilled bottle of mousseux (foamy), or fine bubbly. No longer are sparkling wines simply uncorked to celebrate a new year or a kid’s college graduation. Consumers are finally discovering this exquisite style of wine with global consumption that is now growing at twice the rate of
The name Meritage is a blend of the words merit and heritage (and pronounced to rhyme with the latter). But beyond a commitment to using the same grapes as those used in the great wines of Bordeaux, making a Meritage blend is mostly a matter of a winemaker’s own tastes and preferences. Like most things
I was particularly drawn to Torrontés because of the Muscat-like flavors, but another reason was because of the challenge it presents from a winemaking perspective . . .
The fun of filtration! I’ll deliver the bad news to you and my readers first by telling you that really no matter how tight of a pore size you use to filter your wines, there is always the possibility of sediment developing over time. In fact, with red wines, it’s actually just about guaranteed. You
These three pros offer up tips to make your own sparkling wine at home. Steve DiFrancesco is the Winemaker for Glenora Wine Cellars in Dundee, New York. If you’re going for a classic elegance in your sparkling wine you want very delicate flavors from the grapes because the effervescence is going to elevate the aromatics;
Winemaking and the Olympic sport of skeleton racing have more in common than you might think.
I had a very interesting conversation with a couple of veteran winemakers at a guided wine tasting I conducted this fall. Together, they had made dozens of batches of wine, were using advanced techniques and had won medals; most recently two gold, one silver and three bronze medals between them in the WineMaker International Amateur