Summer 2000

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Sediment Fallout & Off-odors: Wine Wizard

By Alison Crowe

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I just bought my first barrel and opted for a paraffin-lined model. Will this work or do I need charred barrels for wine aging?

By Alison Crowe

wine-wizard

When I opened my blueberry-Zinfandel wine I was struck by a strong acetone-type smell. Am I experiencing bottle sickness or TCA?

By Alison Crowe

wine-wizard

A sediment like fine sand is appearing in my homemade wine after it is opened. Can you tell me what’s going on?

By Alison Crowe

technique

Adjust Wine Flavor in the Fermenter

By Steve Bader

No matter how fantastic your grapes or juice, rarely do you get the exact flavor you’re after without some kind of intervention. Here are some methods to personalize your wine in the fermenter prior to bottling.

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From Cleaning to Bottling: Tips from Adelsheim

By Thomas J. Miller

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The Willamette Way to World-Class Wine

By Thomas J. Miller

Oregon’s Willamette Valley offers a cooler climate that is ideal for Pinot Noir, Chardonnay, Riesling, and other popular varieties, as their winemakers share.

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Bottle Basics

By Fred Czuba

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Wonderful Wine in a Box

By Erik Matthews

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Take a Sip of Strawberries

By Ed Kraus

Make a tasty strawberry wine!

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Great Gewurztraminer from Grapes

By Thomas J. Miller

From finding the uncommon grapes to fermenting the delicate wine, making Gewürztraminer wine is no simple task.

wine-wizard

What does “surely” mean when referring to winemaking? I can’t find a definition anywhere.

By Alison Crowe