A wrap up of our 2009 conference in Napa Valley.
Tired of sending your juice and wine out for analysis? Do the tests yourself. We’ll tell you what you need to set up your own home wine laboratory.
The Seeress of Syrah plays good cop for a question on selling wine legally
Plant the right red in your vineyard — a guide to grapes for every region.
An Oklahoma winemaker fashions medal-winning wines from kits, carrying on the winemaking tradition handed down from her 80-year-old aunt.
Cool climate vineyardists often struggle to get their grapes to ripen fully. Learn the techniques to overcome the cold. Plus: some ripening tips for hot climate vineyards.
An introduction to making soft cheese at home.
Everything you need to know to get your reds right.
Peter Brehm, Michael Muscardini and Bob Dabrowski give you tips for mastering maceration in red wines.
Well, you can call it Petite Sirah, or you can call it Petit Sirah, or you can it Petite Syrah — and you can also call it Durif (and sometimes even Peloursin).
Tune up your taste buds with this tutorial on tasting.
Part three in our series on wine chemistry introduces you to aldehydes, ketones, carboxylic acids, esters and finally, thiols.