Date: Apr-May 2021

17 result(s).

Live Chat with Wes Hagen

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Video Live Chat with Wes Hagen, which took place on April 22, 2021.

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Master of Technology: Tips for taking your club virtual

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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 Melon

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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.

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White Wine Aromatics: Factors to guide your white wines

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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.

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Scaling Up: Crushing, pressing, and fermenting larger batches of wine

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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.

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More Butter, Please; Caveats with Pectic Enzymes; and Wonky Grape Numbers

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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.

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Trying to Work With Grape Juice That is Amiss

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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

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Using Pectic Enzymes In A Red Wine

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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

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Crafting a Buttery-style of Chardonnay

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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,

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The Role Of Nitrogen in Winemaking

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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 Wines

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The sensory characteristics of wine are the main determinants of its quality. They are directly appreciated by drinkers, and are caused by the different chemical compounds that are present in wine and

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Lifespan of a Wine Barrel

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A  barrel made of oak wood has been the preferred container for aging wine for hundreds of years. This remains true today despite modern advances in plastic, concrete, and stainless steel. Barrels


Better Together: Creating Red Blends

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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

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Finding the Right Closure

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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

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Blending Italian Red Wines

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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

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Pat Henderson’s Blending Spreadsheet

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This blending template was created by Pat Henderson and is available for download here:


WineMaker News Page

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Get the latest winemaking news, products, and events happening in the hobby (& professional) world.


17 result(s) found.