Dear Wine Wizard, I’ve heard both “yes” and “no” on soaking corks before bottling. All of the commercial wineries I’ve visited don’t soak their corks before bottling. Can you set us straight
Most wine drinkers who have been exposed to Amarone probably consider it to be another one of Italy’s signature wine styles — perhaps the most brutally powerful and distinctively flavorful, but one
No commercial wineries that I’ve worked with soak their corks before bottling because it’s not necessary for larger-scale businesses. Commercial wineries buy corks by the thousands from reputable companies with high turnover. They buy full bags and only order enough for their scheduled bottling runs, ensuring that small excess quantities aren’t left over to dry
Corks seem to be on everyone’s mind as of late — it must be bottling time! As I think I’ve mentioned before in this column, it’s impossible to sterilize corks and it’s almost impossible to properly sanitize them. Corks are plugs of tree bark, after all. Mold and bacteria are held in check relatively well
At the end of the year when I’m contemplating new topics for “Backyard Vines,” I like to go through and look at all the subjects I’ve covered previously and ask myself: “What
Ah! There’s nothing like a nice bottle of chilled bubbly to sip as an aperitif while preparing dinner, or for those of you who already cannot wait for summer, to sip on
Deeply saturated in color and crimson red is the first impression to hit your senses when glancing at Carmine. After a few swirls of the rich liquid in the wine glass, aromas of black cherry, pepper, a hint of mint and a bouquet of vanilla waft from the bowl. The complex flavors in the
Karl Kaiser is co-founder of Inniskillin Wines of Niagara, Ontario. He was born in Austria and attended a monastery school where winemaking and viticulture was a tradition. He later received his B.S.
When Moët et Chandon tour guide Véronique Foureur was baptized as a baby in the Champagne region of France she, like all other Champagnois children, was a given her first few drops
In Champagne, the French make bubbly using the méthode Champenoise. In your home, use this method.
German wines, particularly great German Rieslings, are unlike any other wines in the world, with unmatched fruit intensity, striking minerality and remarkable aging potential. Once you’re hooked, you’re hooked, and soon the urge to make your own becomes a fixation. Here are some simple steps to get you there: Find a 500-year old cellar, preferably