Feb/Mar 2005
Buy this issue today!The wise one answers your winemaking questions.
A Concord caper yields nine vines for a Michigan teacher and his wife.
Take a stroll through Tuscany and the Piedmont region of Italy for some insights into traditional home grape growing.
It looks like a table grape, but it's really a vinifera variety from Bordeaux. Meet Malbec.
What's a wine going to taste like? Your nose knows. How to maximize aroma in your wine.
A reader's "exotic" wine recipe, wine fans from Winnipeg and a Father's Day gift turns into an obsession. Plus: How to read a hydrometer.
Cyanide in apple seeds, corking a Jeroboam and why not to judge a wine by its label.
This "grassy" wine matures quickly and is great with food. The sweet truth about this "savage" white.
All the elements of a wine -- the acidity, sweetness, bitterness and alcohol -- must be in balance. Find out what this means for different types of wine.
Wish your basement was more than just a hole in the ground? Turn it into a wine cellar.
