Article

High Acids, Low Tannins: Barbera

Barbera is a favorite among winemakers because its high acidity makes it a useful grape for blending and also a unique varietal wine. Get ti

Wine-wizard

Red Wine Stabilization

Article

Pinotage: The Red Grape of South Africa

Pinotage is the most recognized — though not the most widely grown — South African red wine grape.

Technique

Big Reds: How To Make A Blockbuster Wine

. . .lurking inside the heads of many home winemakers is the urge to make an absolute blockbuster, a jaw-dropping, mind-bending, 800-pound g

Article

La Crescent: Cold-Climate Hybrid

Looking for a cold-hardy white to grow in a colder northern clime? Meet the University of Minnesota’s La Crescent.

Technique

Simple Sulfite Wine Chemistry

Technique

Making Wines with Finesse

Making lighter wines with finesse is a way of approaching your winemaking, a methodology, a subtle series of tactical maneuvers.

Technique

Guide to Cleaning and Sanitizing Winemaking Equipment

Technique

Techniques to Reduce Sulfite Additions

In spite of their long history as wine preservatives dating to the days of the Romans, sulfites can receive a bad rap. Many suspect that sul

Technique

Troubleshooting Guide for Home Winemaking

This troubleshooting guide lists the most common types of problems, faults and spoilages you may encounter, how to fix them, and how to prev

Article

Chenin Blanc: The taste of terroir

Viticulturists in the Loire Valley tend to describe its flavor as an expression of the terroir of the land.

Wine-wizard

Late Malolactic

Technique

Using Winemaking Enzymes

Technique

Understanding Oxygen and Oxidation in Winemaking

Technique

Aging Country Fruit Wines

Article

Gewürztraminer

Alsace vineyards are tucked into the predominantly east facing slopes of the Vosges Mountains . . .

Technique

Winemaking by the Numbers

Here each stage of wine production will be addressed from four aspects: inputs, numbers, problems, and solutions.

Technique

White Wine Skin Contact

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

Technique

Wines Two Ways: Oaked and Unoaked

To understand flavor balance in your wine, you must first understand some of the basic principles to consider when deciding whether or not t

Technique

Maceration Tips and Techniques

Article

Chambourcin: A vigorous, dark hybrid

. . . (Chambourcin) does get a little more respect than other hybrids because of its ability to improve color in other wines without taking

Technique

Malolactic Fermentation Timing

Home Winemakers, Let’s Take a Vote: Those of you who put your wines through malolactic fermentation only after the alcoholic fermentation

Article

Torrontés: An alternative to the common whites

I was particularly drawn to Torrontés because of the Muscat-like flavors, but another reason was because of the challenge it presents from

Article

Sangiovese: The king of Tuscany

Grapes in Tuscany are a way of life, and Sangiovese, the red workhorse of Tuscany through the millennia, is as noble as they get — well, d

Technique

Yeast Impact on Wine Aroma and Flavor

If you are of the opinion that yeast selection does not matter and that the only role of yeast is to convert sugar into ethyl alcohol (ethan