I would argue that the rapidity with which the sugar is consumed (and the density is lowered) is almost as important as the level of sugar itself . . .
Good for you for thinking “outside the box” and going with a different yeast choice. I love both D80 and D254 for Syrah. D80 was isolated by the ICV in 1992 from
Hosting a wine tasting party for a handful of friends is one thing, but it’s another to host 150 guests.
Chardonel, as the name implies, has Chardonnay as one of its parents and is used to make similar wine styles. Its popularity is largely along the East Coast and Midwest regions of the United States, but its wines stand up against those from any region.
Like most everything in winemaking, the glib answer is, “It depends.” The real answer, however, is much more complex and as you intimate, experience can play a large part in fine-tuning your
There are many different techniques and styles to choose from when it comes to Chardonnay. Do you want a buttery, barrel-aged Chardonnay or a crisp, acidic one? When weighing your options, use
A common perception about wine is that red wines should always be aged and white wines are intended to be consumed young. I won’t call this a total misconception — it is
I planted my hobby vineyard in 1999 and made my first wine in the 2002 vintage. I have 125 vines of Chardonnay and 125 of Pinot Noir planted on 1⁄3 acre (0.13
There certainly is something historically appealing about hoisting an overflowing chalice of one’s own homemade vinous deliciousness. In ancient times metal was a common material from which to fashion drinking cups. From
In his classic text Knowing and Making Wine, eminent French scientist Emile Peynaud remarked that the conditions for development of yeasts are the very conditions for fermentation itself. This is a way