Dec 13/Jan 14
Check out the winners of this year's annual wine label contest.
The Wiz solves a sediment issue and explores the mysteries of when to harvest.
Pairing food and wine is subjective, but it does have some basic scientific guidelines.
A tradition of winemaking is passed down through three generations.
A complete list of all the stories that ran in WineMaker in 2013.
I make a Cabernet/Merlot blend, 92-8%. I filter with a 2-micron filter before bottling and let it age three to four months or longer, but I have fine sediment in my bottles. What do I need to do to correct this problem?
See the list of the very best wine kits in 2013, as deter-, mined by a panel of 50 experienced judges at this year's WineMaker International Amateur Wine Competition
Red Meritage blends can be approached many ways. We found four Meritage winemakers to discuss their methods.
Do you add malolactic bacteria with the yeast, or do you wait until the primary fermentation is finished? The answer to both is "yes," depending on your preference.
Three professional sparkling winemakers discuss making bubbly wine at home.
Torrontés is an American-born vinifera varietal that is the product of three parents. Tips and recipe for crafting your own.
Should you do malolactic fermentation on a kit? Can fermentation start in five hours? Tim Vandergrift answers your questions.
Wes Hagen answers reader questions about harvesting, dry farming and more
There's more to bubbly wine than just Champagne — and many more winemaking regions that produce it. Discover the world's sparkling wines and how to make them.