We ask four experts what should be considered when choosing between wine yeasts available to home winemakers.
It starts with great fruit, but a winemaker must consider much more to make age-worthy red wine.
Is it better to source fresh grapes or juice from foreign countries? Plus a couple questions about wild yeast.
There aren’t many vineyards in the Caribbean, but that doesn’t mean you can’t make wine there.
WineMaker’s resident Pinot Noir expert talks with three of his California winemaking contemporaries about making wine with the “heartbreak grape.”
A lot of commercial winemakers don’t use store-bought yeast strains — they crush their grapes and let wild yeasts do the work. Should you try it at home?
Hundreds of amateur winemakers gathered in Portland, Oregon on May 29 and 30 for our eighth annual WineMaker Magazine Conference.
From April 10 to 12, 2015, a total of 2,825 wines from 49 American states and 10 countries were judged in WineMaker’s annual amateur wine competition.
Great wine starts in the vineyard, so it’s very important hobby winemakers who grow their own grapes be on top of vine- yard developments. Two pros offer advice on what to look for.
Prior to giving way to Riesling at the turn of the century, Müller- Thurgau was the most prominent white grape in Germany. It is still very popular as an everyday drinking wine enjoyed young.
Bob Peak digs into how much sugar is needed to get the desired alcohol level, and how much fruit is needed to offer a pleasing profile and aroma, flavor, and appearance when making country wines.
Break away from the mainstream. If you like Sauvignon Blanc, why not try Chamblaise or Verdicchio. If you enjoy Syrah, how about giving Nebbiolo or Petit Verdot a try?