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Mosti Mondiale

Apr/May 2017

Tips on crafting balanced wines, learn to treat flaws in your wine with copper, and late spring tips for your home winery.

In this issue

  • wine-wizard

    Mellowing a Big Wine

     By Alison Crowe
  • article

    Understanding Bentonite, Refractometers vs. Hydrometers, and Mellowing A Big Wine

     By Alison Crowe

    Most folks I talk to say that sodium bentonite and calcium bentonite are interchangeable in winemaking.

  • article

    Pinotage in the Spring

     By Christina Musto & Frank Renaldi

    Spring is here, and that means a new winemaking season is upon us! A couple of experienced winemakers share the joys that come with making wine from South America and South Africa, as they recall their recent experience making Pinotage wine from South Africa last spring.

  • technique

    Volatile Sulfur Compounds and Hydrogen Sulfide in Wine

     By Daniel Pambianchi

    If you have ever encountered volatile sulfur compounds in wine, of which hydrogen sulfide is the most common, you know how repulsive the smell can be. Learn the causes and solutions.

  • technique

    Degassing Wine Techniques

     By Bob Peak

    Sure, some wines are supposed to be carbonated, but most aren’t. To avoid unwanted bubbles in your table wines, you need to degas your wine. Learn how, and when, to do it so you never pour an unexpected bottle of fizzy wine again.

  • article

    Moving Wine with Pumps

     By Jeff Shoemaker

    Wine is frequently transferred or “racked” into another vessel to leave the byproducts of the process (known as lees) behind. If you make larger batches of wine at home, using a pump can make this process easier.

  • article

    Balance in the Vineyard

     By Wes Hagen

    Balance in a vineyard is defined as a vine that has enough leaves to ripen a small to moderate crop load. To achieve that goal, a good vineyard manager needs to pay close attention to what’s happening among the vines this time of year.

  • article

    Creating Balanced Wine

     By Bob Peak

    There are many components in wine that all need to work together to create balance. Find out how to juggle acidity, alcohol, residual sugar, tannins, color, flavor components, and more.

  • article

    Year in the Life of a Wine: Part IV (Good Fermentations)

     By Dominick Profaci

    In the fourth installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, it’s time to check on finished fermentations and prune the grapevines.

  • wine-wizard

    Understanding Bentonite

     By Alison Crowe
  • white wine glasses being reflected by in mirrors
    technique

    Making Off-Dry White Wine: Tips from the Pros

     By Dawson Raspuzzi
  • article

    Cellaring Wines

     By Dawson Raspuzzi

    Learn the basics of how and where to age your homemade wines.

  • article

    Petit Manseng

     By Chik Brenneman

    Petit Manseng is a white grape, with small loose clusters and small thick-skinned berries. Traditional wines made from Petit Manseng are sweet and aromatic.

  • wine-wizard

    Refractometer vs. Hydrometer

     By Alison Crowe