Date: Apr-May 2002

13 result(s).

Cooking Corks & Mead “Demustified”: Wine Wizard

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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 cost me about 55 bottles of red and white Zinfandel. I had been boiling my corks and that seemed to be working well.

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Planting Dormant Grapevines

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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


Measuring Residual Sugar

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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


Picking the Right Wine Kit

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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 Mesopotamia. People of the first civilization in this area would store a mixture of sprouted, crushed grains and dried dates against future need.

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Picking the Right Wine Kit

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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 Mesopotamia. People of the first civilization in this area would store a mixture of sprouted, crushed grains and dried dates against future need.

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Marechal Foch

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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


Bottling: Tips from the Pros

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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 in 1984 and now is the company’s winemaker. Spring is a good time to start thinking about bottling. Blushes or whites with some

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Amplify Your Taste, Bud!

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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


The ABCs of Making Z

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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.


Building a Cool Cellar

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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 Montreal weather — very cold in the winter and hot in the summer. As I moved into an apartment, and later on into

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The Joys of Blending

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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


What can I do to improve the aroma of my mead?

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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 all say the same thing — they don’t like the smell. I have heard everything from “it smells a little like a field

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Should I boil or soak my corks prior to bottling?

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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


13 result(s) found.