Making Wine
Posts
-
Wine-wizard
“Natural” fermentations
-
Wine-wizard
Cold stabilization
-
Technique
Fine Wine in Less Time
When you want a finished wine quicker, there are techniques and products to help speed along the process of wine from grapes without sacrifi
-
Technique
Chaptalization — How Far Can You Go?
Adding sugar to bring up the Brix is necessary in parts of the world, especially during vintages with heavy rain. A Virginia winery did a st
-
Article
Lees: The Good, The Bad, & The Smelly
The benefits of aging white wine on the lees includes a softer mouthfeel, added weight and texture, added complexity, and a smoothing of the
-
Article
School of Wine
We take you behind the scenes of a collegiate wine competition hosted by Allan Hancock College in Santa Maria, California, with help from a
-
Technique
Skin-Contact White Wines
Orange wine is made by treating white grapes in a similar manner to red wine production, with fermentation conducted on the skins. Even if o
-
Technique
MLF: Tips from the Pros
Two pro winemakers share their approach to conducting malolactic fermentation — one prefers to begin it a couple days after primary fermen
-
Wine-wizard
Curing an over-oaked Chardonnay
-
Wine-wizard
Choosing Yeasts
-
Wine-wizard
Dealing With Hard Water
-
Wine-wizard
Stuck Syrah Fermentation