Date: Apr-May 2011
Reconditioning Corks & Bottle FilmMEMBERS ONLY
I’m glad you sent this question, though, because it brings up an important rule of the world of corks: corks must have a certain amount of moisture and “give” in order to work to keep the wine in and air (mostly) out.
Grenache: An international blenderMEMBERS ONLY
In the vineyard, Grenache is extremely vigorous and needs a long growing season to mature all of its fruit.
What is the film forming inside my bottles?MEMBERS ONLY
I am making wine from my own grapes in Alpine, California and have noticed that occasionally a light film forms on the inside of some bottles. I am very meticulous about keeping my winemaking area clean and sanitary. The bottles I use, if new, get a light sulfite rinse prior to bottling. If they are
Can I recondition old corks?FREE
I have a number of novelty corks I brought back from Europe in 1960. They haven’t been used since then, so they are quite dry. Can anyone tell me if there is
Making Ice CiderFREE
A good ice cider balances the line between tart and sweet and there is more than one way to produce them. Get the cold facts to making ice cider at home.
Soft, silky, velvety, youthful, puckery, aggressive, harsh, bitter, astringent: These are all adjectives used in winespeak to describe the many taste sensations from tannins in red wines. Learn about the science behind them
WineMaker to Winemaker: Dry FinishFREE
My winemaking career all started with an issue of Wine-Maker. Seven years ago, I was working in high-tech marketing and business development in the Silicon Valley. One day I stumbled into a