Article

Ferment What You Eat

Learn the basics of fermenting food, with steps and recipes to make your own fermented pickles, sauerkraut, and hot sauces.

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

Technique

North American Grüner Veltliner Tips

Winemakers from four North American wineries share how they approach the high-acid Austrian variety Grüner Veltliner when it’s grown clos

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

Reducing quercetin levels in red wine

I am looking for strategies to reduce quercetin in red wine. Does using PVPP help with this and if so, are there thoughts on how to best use

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

Live Chat with Jef Stebben (2026)

Article

Live Video Chat with Chik Brenneman (March 2026)

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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

Syrah (Shiraz)

Terroir plays an important role in wine made from Syrah (or Shiraz, as it is called in Australia). From tart fruit, vegetal, pepper, and sav

Article

Evaluating Young Wines

During a relatively slow period in the vineyard, now is a perfect time to start planning for the upcoming growing season. Tasting wines from

Article

Pressing Rosé, Creamy Chardonnay, & Oak Origins

The Wine Wizard answers a number of reader questions.

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

Wine-wizard

American vs. French Oak

Can you summarize the differences between French and American oak in winemaking?