Posts

• 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

• Wine-wizard

  Homogenization Prior To Bottling

  Why and how to to homogenize your wine prior to bottling.

• Article

  Preparing White Wines for Bottling

  A look at the steps required in making white wines through winter and spring and how the timing of each step impacts when the wine is ready

• Article

  2026 Label Contest Winners

  We share all of the winning labels from the 2026 WineMaker Label Contest, which include some repeat winners as well as new names from the hu

• Article

  An Organic Experience in France

  A home winemaker interested in expanding her viticulture and winemaking knowledge interned for a week at an organic winery in France through

• Article

  Vino Cotto

  Vino cotto is a traditional, semi-sweet Italian wine that is as much a culinary process as a winemaking one. Unlike any other wine, vino cot

• Article

  Lookin’ Back

  A longtime home winemaker shares some of his earliest memories of helping his Grampa make wine in the 1950s — which began with a drive to

• Technique

  Managing Acidity Through MLF

  Professional winemaker Chik Brenneman shares how malolactic fermentation (MLF) impacts wines, when it may be necessary, and why winemakers s