Date: Apr-May 2021
Live Chat with Pat HendersonMEMBERS ONLY
Live Chat with Pat Henderson, which took place on May 26, 2021.
Live Chat with Wes HagenMEMBERS ONLY
Video Live Chat with Wes Hagen, which took place on April 22, 2021.
Master of Technology: Tips for taking your club virtualFREE
Everyone misses in-person wine events and club meetings. However, the rise of virtual event and gathering platforms comes with some unique benefits. One winemaking club offers advice to other clubs after a year of hosting virtual events and fun, virtual get-togethers.
Melon De Bourgogne: Or Muscadet or just plain MelonMEMBERS ONLY
More commonly associated by the wine it produces, Melon de Bourgogne is the grape varietal behind Muscadet wines and the sur lie aging technique. But its mystique doesn’t stop there. Learn more about this old grape varietal known by many names.
White Wine Aromatics: Factors to guide your white winesMEMBERS ONLY
It’s hard not to find appeal in the aromatics of a tropical fruit or floral Sauvignon Blanc or hints of vanilla, citrus, and caramel in a Chardonnay. But the road to get to those aromas takes vastly different paths. Alex Russan helps readers navigate the maze winemakers can take to maximize their white wine aromatics.
Scaling Up: Crushing, pressing, and fermenting larger batches of wineMEMBERS ONLY
Scaling up to larger and larger sized batches of wine may save money because of bulk buying, but new equipment will become necessary at some point. Bob Peak runs through considerations winemakers need to ponder for crushing, pressing, and fermenting larger-scale batches.
More Butter, Please; Caveats with Pectic Enzymes; and Wonky Grape NumbersMEMBERS ONLY
Not everyone loves a buttery Chardonnay but for those that seek out this characteristic the Wine Wizard has some sage fermentation advice to achieve buttery bliss. Also, one reader wonders about adding pectic enzymes in a red wine and another is perplexed by the numbers in his recently purchased juice.
Trying to Work With Grape Juice That is AmissMEMBERS ONLY
Well, your grape or juice source really put you in a bind. Those are some of the most unbalanced initial numbers I’ve ever seen, and I would seriously consider getting your juice from another source next year. Numbers like that — with the acid being so low and the Brix simultaneously being low may be,
Using Pectic Enzymes In A Red WineMEMBERS ONLY
To quote one of my vineyard colleagues who always likes to give multiple sides to every answer, “It depends” (thanks, Rich). And so it is with pectic enzymes in winemaking. Pectic enzymes are proteins that can be added to wines at different stages to achieve many different results: To increase juice yields at the press,
Crafting a Buttery-style of ChardonnayMEMBERS ONLY
Indeed, that flavor you’re after is primarily caused by the malolactic bacteria, which impart that buttery, dairy, or creamy taste in many Chardonnays. This is because these bacteria, depending on the strain, can produce a lot of a compound called diacetyl, which is a natural byproduct of their malic acid metabolism. Diacetyl really does smell
The Role Of Nitrogen in WinemakingFREE
Learn about the fundamentals of nitrogen levels in your winemaking as well as how, when, and what additions are needed
The Role of Varietal Thiols in White WinesFREE
Volatile thiols are delicate but powerful aromatic compounds released during fermentation. Through careful techniques and yeast selection, these thiols can be both preserved and enhanced to create an aromatic wine that pleases the senses.
Lifespan of a Wine BarrelFREE
Wine barrels are constantly changing. Each time one is filled it will lose some characteristics and, eventually after enough uses, it will go neutral. How you use a barrel should change over time also.
Better Together: Creating Red BlendsMEMBERS ONLY
Early in my winemaking career I had the good fortune to work with one of the founders of Kenwood Vineyards, Mike Lee, who really knew how to blend wines to make them taste even better. Even though I was a rookie just out of school, he let me take part in blending trials tasting different
Finding the Right ClosureMEMBERS ONLY
You have been diligent through every step of the process in making the best quality wine that is perfect for your palate. You have been a tireless caregiver, shepherding the growth and evolution of this living elixir for many months, even years, once you factor in bulk and possibly barrel aging, and it is finally
Blending Italian Red WinesFREE
Three North American winemakers share their best advice for blending red Italian varieties that are often lesser known and less common in the New World. These grapes bring their own challenges, but
Pat Henderson’s Blending SpreadsheetFREE
This blending template was created by Pat Henderson and is available for download here: