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 the Côte Rôtie region of the Rhône Valley in France and is characterized, in my experience, by its big mouthfeel and licorice and
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 this advice from two Chardonnay experts. Winemaker: Kristen Barnhisel, J. Lohr Vineyards & Wines, California Our Chardonnay is largely sourced from the Arroyo
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 often true — but there are exceptions to both of these notions about red and white wines. For this column, I’m going to
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 hectares) in Sonoma County, California. I am located in the soon-to-be (hopefully) AVA of the Petaluma Gap, a cool-climate sub-region of the larger
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 medieval castles to Viking mead-halls, brass, pewter, and silver goblets have been part of our world’s imbibing culture. However, such romantic imaginings are
One of the most important conditions for your yeast to thrive is an abundance of nutrients. If the must doesn’t provide enough naturally, it’s time to add yeast nutrients. Use these tips to know when it’s time to add nutrients, and what types your yeast need to complete a successful fermentation.