Check out the WineMaker trip to Chile & Argentina during next year’s harvest in March 2027. Reserve your spot now as spaces are filling fast!
In our October / November 2026 issue, we put the squeeze on pressing and how it impacts your wine. We also share techniques to craft a unique Italian rosé that deserves a spot at any dinner table, offer advice for turning flawed wines into crafty cocktails, demonstrate how to use winemaking calculations, and much more!
Pressing is not simply about extracting liquid—it is about managing the extraction of phenolic compounds, tannins, color, and other structural elements that influence mouthfeel, stability, and aging potential. By mastering the variables of pressing, winemakers can move beyond basic juice extraction and deliberately shape a wine’s style, structure, and longevity.
Before you pour a disappointing wine down the drain, consider whether it has potential for a second life in a wine cocktail. The key is identifying the flaw and using it with a purposeful cocktail strategy.
Winemaking is full of calculations, but they don’t have to be intimidating. A veteran winemaker shares his free online winemaking calculators and explains the principles behind them, along with when and how to use each one effectively.
Cerasuolo-style rosés extract greater color, flavor, tannin, and texture to bridge the gap between the refreshing acidity of white wine and the structure and aromatic depth of red.
Higher protein content in hybrid grapes binds tannins and reduces mouthfeel, potentially leaving these wines lacking. This can be mitigated through techniques and additions applied prior to, during, and after fermentation.
Grapes aren’t always harvested with ideal numbers to be made into wine. Getting them often requires intervention by the winemaker. This column’s focus is on dialing in Brix and pH adjustments prior to fermentation.
We share a recap and photos from a recent trip WineMaker readers took to explore Mexico’s Valle de Guadalupe wine region.
No matter your style preference for white wines, there is a good chance Chenin Blanc could produce an ideal wine for you. It’s a chameleon grape hailing from France’s Loire Valley that is often made into dry, fruit- or mineral-forward still wines, as well as sparkling wines, and even rich Botrytis dessert styles.
A home winemaker shares how a failed batch early in her exploration of the hobby led to an unforgettable mixer. Who’s up for wine mimosas?
From performing cold soaks, running lab tests, or making adjustments, don’t overlook the time between harvesting your grapes and the start of fermentation.
What’s the best way to manage headspace at the top of your aging carboy? Hint: It is not gas.
What is the process for replacing compromised corks if the wine inside the bottle is still of high quality?
A reader asks if there is a downside to pre-treating all wines with pectic enzyme.