Date: Aug-Sep 2006

Q Though most of us think “grapes” when we think wine, I live in Michigan and can’t help but notice that wineries out here make wine out of a lot of other

A dear professor of mine in the Department of Viticulture and Enology at University of California at Davis used to say, while pointing down at his wooden podium, “Technically, you can ferment

Here’s a simple rule of thumb to keep handy when using any kind of enzyme in winemaking. Enzymes are proteins and proteins don’t mix well with bentonite or with sulfur dioxide. Always

The heat of summer can lead to problems when it comes to winemaking. When the temperature of your fermenting wine becomes excessive, your resulting wine could develop off flavors, off aromas or

It had been a while since I had visited the Sunshine State. When I returned, it was still as warm and sunny as I had remembered growing up with in my youth.