Posts

• Article

  The Lighter Shade of Red

  Grape selection and harvest timing are important to make more easy-drinking reds that are perfect for summer days, but techniques like secon

• Article

  Crafting Bold, Blockbuster Red Wines

  Not all red wine grapes are destined to make a big, blockbuster wine. But even with the right grapes, a winemaker still needs to consider te

• Article

  Behind the Table

  An experienced wine judge shares why she continues to pull up a seat at amateur competition judging tables — including the thrill of tryi

• Wine-wizard

  Role of Sulfur Dioxide

  Explore the role sulfur dioxide plays in winemaking and why a batch of wine that uses SO2 will have more lees than one that does not.

• Wine-wizard

  Oxygen’s Role in Fermentation

  Is oxygen needed at the start of fermentation? And at what point do we stop giving fermentation oxygen?

• Article

  Wines of Austria

  Grüner Veltliner is Austria’s most widely planted and heralded wine grape, but there are more than 40 varieties Austrians use to make win

• Article

  Innovative Wine Products

  Pro winemaker Maureen Macdonald shares some of her favorite enological and viticultural products available to home winemakers and grape grow

• Technique

  Shaping Body and Mouthfeel in Wine

  Whether the body of your wine is too thin, fallen out of balance during bulk aging, or has stubborn tannins that resist softening, there are

• Technique

  Carbonic Maceration Techniques

  Used to emphasize fruity character or reduce earthy or “foxy” flavors, carbonic maceration is a red winemaking whole bunch fermentation

• Article

  The Power of Tannins

  You may think of tannins as no more than the drying or puckering sensation they provide; however, tannins also play a role in mouthfeel, col

• Article

  Wines and Steins: Supporting the Next Generation

  A winemaking club in Paso Robles, California, shares how they are assisting the next generation of winemakers through a unique scholarship p

• Wine-wizard

  When and ways to adjust acidity

  How and when do I measure to determine how much tartaric to add, what the tartaric ppm should be, and any other question I don’t know to a