Barbera frequently comes in with high acidity but, with the right winemaking approach, it makes a food-friendly red for people who drink wine every day.
The Wiz cleans up on a question about soapy wine and discusses vintage dating for country wines from a can.
Making adjustments to the level of acid in your country wines.
Tim Vandergrift on you, the “connoisseur.”
Country wines are not generally known for their aging potential. However, with the right combination of characteristics — sugars, acids, tannins and alcohol — you can build one for the long haul.
Burgundy is perhaps best known for its reds (made from Pinot Noir), but wonderful whites made from Chardonnay can also be found. Learn the Burgundian approach to making these impressive whites.
Learn everything you need to know to keep your vineyard free from pests — including the equipment you’ll need, safety precautions and how to calculate usage rates.
Managing grapevine vigor — two pros dish the dirt on proper soil conditions.
Gewürztraminer is part German and part French, but makes a completely tasty, aromatic white wine.
Examine oxygen and the effects of oxidation in the winery.
Vineyard vigor and how to keep it under control to grow the best grapes possible.