Looking for fresh grapes this harvest season? Here is a list of select fresh grape vendors you can purchase grapes from.
Hundreds of hobby winemakers came to Traverse City, Michigan from May 16 to 19 for our 12th annual WineMaker Magazine Conference. The conference featured local professional Northern Michigan winemakers, WineMaker writers, industry
Although most bottles of wine you purchase in the store are sold ready-to-drink, wines made with certain grapes can and will improve with age. That’s not the case for home winemakers, whose freshly bottled wines often require a minimum of a few months of bottle aging for white wines, and a year or more for
Over the course of an individual’s early experiences as a home winemaker, one will have a few pitfalls and batches that may not be “quite right.” Wines may be perceived as out of balance or to have mild flaws. Many of these balance and flaw issues can be addressed or avoided with some simple lab
From April 12 to 14, 2019, a total of 2,305 different wines were judged at the Grand Summit Lodge and Conference Center at Mount Snow Resort in West Dover, Vermont. This year’s
Why do we subject our wines to competitions? Is it for the professional feedback? Is it for the tasting notes? Is it for the bragging rights? Regardless of your reason to enter
A vineyard located in the middle of Manhattan? We had to investigate. Learn about Latif Jiji and the unique vineyard that he planted and has managed now for 42 years in Manhattan’s Upper East Side.
With harvest just around the corner, it’s time to study up on your extraction plan for this year’s grapes. Alex Russan looks at some of the key decisions that winemakers need to make after the grapes are crushed and methods to get them to their goal.
Winemakers new and experienced will often compare different wines and make mental notes about the experience. For those that want to improve upon their wines, spider charts offer an easy-to-visualize evaluation of several sensory variables.
Towards the end of the fall 2018 harvest I was looking for a little respite in my calendar, and I came across an appointment scheduled for a Friday night in late November simply titled “Grüner Tasting.” It piqued my interest and I got a little excited about it but didn’t have a clue how it
That’s a great question as we approach the harvest season. Though I don’t expect 2019 harvest to be like 2011 or 1998, many of us all over the country, from Oregon to Pennsylvania, will have to deal with some kind of rot or Botrytis close to harvest time. When I’m potentially faced with it, I
Those are a great couple of questions. Decanting, or the pouring of a wine out of its bottle into another, larger container (usually made of clear glass or crystal), is something that
In general, I think of how TA (titratable, or total acidity) and pH impact flavor and mouthfeel in this simple (and yes, perhaps simplistic) way: TA determines how tart or sour a wine tastes while pH points to how a wine feels in the mouth. TA and pH typically won’t change in the bottle over
I’ll answer your last questions first and then give you my thoughts on the age-worthiness of your wine. RS (residual sugar) “Dry” (no sugar remaining) is usually considered 0.2% or less (2
QI’ve got a red Bordeaux-style blend with the following stats: Aged 28 months in French and American oak, with these numbers: Alcohol — 13.8%; Free SO2 — 37 mg/L; Total SO2 — 250 mg/L; Molecular SO2 — 0.64 mg/L; Residual Sugar — 0.8 g/L; Malic Acid — 0 g/L; pH — 3.57; Titratable Acidity —
While none of the three panelists for this “Tips from the Pros” column are actually pros, their knowledge is second to none. We’ve accumulated three “Best of Show” winners from the 2019 WineMaker International Amateur Wine Competition to share their medal-winning advice. Kathleen Ondrus, Winemaker of the Year and Grand Champion Wine at the WineMaker