Article

Performing Benchtop Trials

When changes to aroma or structure are desired to achieve a more balanced, pleasing wine, you should always start with benchtop trials to di

Article

From Kitchen to Cellar

Seeing so many brambly hedges of fresh blackberries along a dirt road, a woman with a stubborn curiosity and desire to create something her

Technique

Chemistry of Must Correction

Clark Smith offers ways to extract the most from your grapes by digging into the chemistry of must correction — including methods to boost

Wine-wizard

Maximizing Color Extraction

Wine-wizard

What temperature is too cold to age wine?

Wine-wizard

Do tannins soften over time?

Wine-wizard

Why does my wine require long decanting times?

I make dry red from my estate Petite Pearl. Why does 3-year-old wine take so long to “open up”?

Article

Blending White Wines

Blending is often associated with red wines, but blending white wines can also be advantageous to create a balanced wine in certain situatio

Article

White Wines From Hybrid Grapes

Hybrid grapes are bred to combat growing conditions vinifera grapes have trouble with, including cold temperatures, diseases, and more. Hybr

Article

Wine Filtration

Filtering isn’t glamorous, but it is often a necessary step toward brilliantly clear and microbially stable wine in the bottle. Learn the

Article

Wine Adventure Down Under

We share images and recap a trip Publisher Brad Ring recently led WineMaker readers on across South Australia’s different wine regions.

Technique

Pectic Enzymes

Pectic enzymes are often used in fruit and other high-pectin wines to aid in clarity, but also serve as a useful tool post-crush to aid in j