For the home vineyardist, harvest day is the most important — or at least the busiest — day of the year. Planning and preparation is critical in order for everything to run smoothly. Let our harvest day tips guide you to great grape picking . . . and wonderful wine. Harvest comes once per year
Dear Wine Wizard, 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 fruits, like cherries and peaches. I’ve even heard of dandelion wine and wine made from grass clippings — can you make
Ethanol exclusion I’m interested in cold filtering to obtain alcohol-free wine. How is this done and what equipment is needed? Lloyd Duncan via email Alcohol removal remains a relatively infrequent process in
Sparkling to still? Some of our wine turned from still to sparkling. Can we change it back to still at this point? Will nitrogen sparging take care of it or do we need to add sorbate? Greg HymanConway, South Carolina Like I mentioned earlier, winemakers do have some control over how much fizziness we bottle
Many of our readers may not be aware that, indeed, for some wine styles and types, we winemakers actually add residual carbon dioxide gas (CO2) before bottling. A tiny bit of sub-threshold CO2 can actually provide a sensory “lift” or sense of freshness in the mouth, even if you wouldn’t necessarily call the wine bubbly.
Last year, WineMaker held its annual label-making contest for home winemakers. Some of the submissions were comical, some were incredibly artistic, and some left the judges’ glasses half-empty. In the end, few
I recently had the opportunity to visit Portugal, magical land of Mateus, Port and home of 80% of the world’s cork supply. While it was a pleasure trip, I had time to visit cork forests, cork factories, Port lodges and the vineyards of the Douro and upper Douro — pleasure is my business, after all.
A little fizzy I have had rosé and white wines with very low levels of CO2. They are not sparkling wines, nor as fizzy as a Vinho Verde. The wineries must inject CO2 at the filler bowl. How is this done? What CO2 level is sought? Thank you. George VierraVia email Many of our readers