Date: Aug-Sep 2018

Buying your first lug of grapes can be intimidating, but it does not need to be. Get some pointers before committing to your first box of grapes.

Relentless heat can be an anxious time for winegrape growers. But the worry of vineyard heat stress doesn’t need to cause stress in the grape-grower’s life. Two professional winemakers discuss dealing with excessive heat in your own vineyard.

It was not long ago that Viognier was almost an extinct grape varietal. Luckily for wine fans, both grape growers and winemakers have learned some tricks to unlock this grape’s true potential.

Meet the Blue Bulls Wine Company, a group of New Jersey-based career first responders who also like to dabble in the art of winemaking. If you mess with these bulls, you may get a horn . . . of wine?

A good grape sorter is fast, efficient, and always with a keen eye towards prioritizing what grapes to use and what grapes to discard. Alex Russan walks winemakers through some of the crucial keys to being a good sorter.

Supposedly there are many ways to skin a cat, but we’re not familiar with any of them. Luckily for winemakers, Bob Peak knows many ways to crush a grape, and is willing to explain.

Grab a seat, take out your pencil, and get ready for an introduction into the master class on the world’s most popular grape. Guest lecturers include three experts on making Cabernet wines.

Press cuts give the winemaker more blending options to create a wine precisely as it was envisioned. Learn if, and when, press cuts may benefit your winemaking.

An overview of this year’s competition, which included 2,299 entries from winemakers in six countries, 48 American states, and 5 Canadian provinces.

How ripe your grapes are when picked is one of the most important factors in determining what your wine will taste like. Here is a closer look at how a grape’s development affects the resulting wine.

Interestingly, a cork may smell “tainted” and the wine below it might be just fine, or, better said the wine in the bottle may be below your TCA threshold.

I’ve seen a few of these kinds of articles (ahem, I mean advertisements) floating around on the internet and it always results in an epic Wine Wizard “facepalm” upon reading. For starters,

Those are all great questions, let me see which order I’ll tackle them in. Firstly, we discuss corks for the most part on the pages of WineMaker Magazine not because they’re the

You are more in the right here than your brother; when buying wine at a restaurant you really just smell and taste the wine. If the wine smells and tastes fine to