Techniques

Unless you work in the industry, you’ll likely never have seen the inside of a wine kit manufacturer’s facility. For liability reasons, they don’t give tours to civilians. There’s something about running

Blending accomplishes several goals in winemaking. It can be done to improve flavor, mouthfeel, cover a defect, balance the chemical profile, adjust the alcohol content, emulate a commercial wine you enjoy or

Meadmaking — like winemaking — has been around for thousands of years. And if you make wine you can also make mead using much of the same equipment. In this issue, two

In a recent study commissioned in the UK, researchers studied the sociological data of people who expressed a preference for either red or white wine. In addition to mundane facts (red wine

Many winemakers shun the use of additives, including enzymes, to respect the wine’s “naturalness.” But juice is laden with natural enzymes, and once inoculated with yeast, fermenting wine is under the control

Keep the color in your reds by learning about color stability and how to achieve it.

By far, the most prolific wild grape in Texas is the widely distributed Vitis mustangensis, or Mustang grape. It was historically the major wine grape of early settlers and remains a dominant

After 15 years of making wine, I am finally embarking upon the use of barrels and it is very exciting. Just having the barrels in my homewinery creates an ambiance that is

Ask any wine expert and they will tell you — Riesling deserves its day in the sun. Long touted as one of the most food-friendly wines available, it’s versatility in the winery

You can make wine even if you live in a small space. Here are some winemakers who do just that.

If you live in a place with cooler weather and want to grow a versatile vinifera varietal, Riesling might be your best bet. Think Germany and Austria when you think of a

As budding winemakers, one important principle we heed is protecting juice (must) and wine from oxygen’s baneful effects. But then we learn that yeast needs a “little” oxygen for a good fermentation,

This article will provide the backyard grape grower with a pragmatic guide to the use of pesticides on a small scale. I will cover an approach to developing a spray program for

Being a lover of Pinot Noir, I am intrigued and mystified by Burgundy. During my visit to Burgundy as part of a film crew working on a television series about wine, I

Wine is a dynamic chemical soup, constantly changing, evolving, reducing and oxidizing. From the moment it is made, its fate is sealed. Yes, it will improve, mature, reach a peak, and then

One of the biggest challenges to growing grapes — commercially or recreationally — is controlling vine growth, which is known as vigor. If the vines are too productive, or not productive enough,

For more than 10 years I have been a home winemaker and for almost that long I have also brewed beer. Before that, I was general manager at a company that sells

Most home winemakers have limits on their winemaking space, equipment, cellar capacity or the ability of their liver to keep up. If you are one of those who has to pick and

One truism in almost everything I do is this: By the end of any project, I am competent to start it properly. Nowhere is this more evident than in viticulture, and backyard

As we look back at the many wines we made, we cherish the memories of those winners that amazed our friends and family. But there have been failures too and perhaps some

One of the things that makes wine irresistible is the endless variety: every grape, every region, every vintage, every bottle tastes a little different from the last. And so while there is

Cabernet Franc can be a very versatile grape to grow in your backyard vineyard — and more forgiving in some ways than Cabernet Sauvignon. But what does it take to make good

As I walked about the roomful of wine following April’s WineMaker International Amateur Wine Competition judging, I was reminded of how little thought is given to closures. Winemaking problems notwithstanding, this could

There are lots of ways to help winemakers learn or refine their craft. Most of those involve lists of equipment and supplies, along with step-by-step or time-based instructions for what to do

Today’s proposed violation takes on one of the dominant conventions of modern white winemaking: no skin contact.