Date: Apr-May 2002

QI’ve been brewing beer for about 10 years, so I’m pretty well acquainted with the cleaning process. This is my third year making wine, and I recently received some corking advice that

Establishing a vineyard is an exciting and rewarding adventure. Like all of life’s challenges, your success or failure will be dictated by the amount of research, planning, effort and perseverance you exhibit

You are interested in your friend’s opinion on your most recent vintage — most likely a wine you have assessed to be your best ever. You meticulously withdraw a sample and pour

The modern wine kit, with its gleaming plastic bag in a jazzy-looking box, didn’t start out as a miracle of modern technology. Arguably, the first wine kits were actually used in ancient

The modern wine kit, with its gleaming plastic bag in a jazzy-looking box, didn’t start out as a miracle of modern technology. Arguably, the first wine kits were actually used in ancient

Marechal Foch, named after a famous French general in the First World War, has proven to be a worthwhile red grape variety for many colder regions of the world. Technically identified as

Winemaker: Greg Pollman started working at Fountain Wine Cellars in Cincinnati in 1974 and went to Sublette Winery in Cincinnati in the late 70s. He joined Valley Vineyards Estate Winery in Morrow, Ohio

The wine tasting technique that I describe in this article was developed over the last fifteen years out of sheer frustration. As a wine sales representative, I’ve made hundreds of wine presentations

In the early days of the California wine industry, growers found that Zinfandel was a good “workhorse” grape that did well in a variety of climates and that could, under hot and dry conditions, be forced to accrue a high concentration of sugar.

I can still remember the days when my father served his wine straight from the “cellar.” It was really a cold room, which meant the temperature of the wine would follow our

Blending different grape varieties to make a better finished wine is a bedrock practice in the commercial wine world — and one often overlooked by home winemakers. If they do it in

Dear Wine Wizard, I have been making mead for a few years. I love the clover and honey accents in it. Most people who have tried it like the taste, but they

The Wine Wizard replies: In the home winemaking world there is quite a bit of debate on how to treat corks before they’re fed into the hand corker and forced down the