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.
In the vineyard, Grenache is extremely vigorous and needs a long growing season to mature all of its fruit.
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
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
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. So what’s the difference between