Oxidation is one of the most common faults among home (and pro) winemakers. Learn how to protect your wine against the detrimental effects of oxygen.
Featured in the February-March 2020 issue: Gene Carlson • Lafayette, Indiana I was a Weapons Mechanic with the 355th Munitions Maintenance Squadron of the 355th Tactical Fighter Wing. At that time the
Grow your own grapes? Thinking of starting a backyard vineyard? Now is the time to plan your spring. Here is a list of suppliers where you can purchase grapevines and/or supplies for your home vineyard…
Right out of the gate, winemakers are instructed to “follow the directions” when it comes to kit wines. But once you get comfortable with the process there are plenty of options to tweak. Bob Peak details some of those adjustment opportunities.
They say you shouldn’t judge a book by its cover or a wine by its label. That said, we all know presentation is important and when looking at a bottle of wine
Malbec makes great varietal wines (check out the feature on page 40 for advice on this approach), but is also commonly used as a blending component, specifically for Bordeaux-style blends. In Bordeaux, Malbec is often a smaller component of wines that rely heavily on Cabernet Sauvignon and Merlot, and sometimes used in conjunction with the
Oxidation and oxidatively-driven degradation have been a constant plague on winemakers since time immemorial. Even today, with advancements in science and production, it continues to haunt producers of all sizes and styles. Oxygen exposure is the driving force behind volatile acid production, mycoderma formation (film yeasts), acetaldehyde production, depletion of free sulfur dioxide (SO2), browning,
25 years ago, Argentina’s leading red grape, Malbec, was relatively unknown to Americans. Some wine lovers probably knew the grape from Bordeaux blends. A few aficionados may have tried an inky black
Dessert wine paired with a sweet pie, savory cheese, or fine cigar is one of the best ways to finish off an excellent meal. Home winemakers have a variety of dessert wine styles to choose from when venturing down this path, ranging from low-alcohol sweet options such as Muscat wines, to naturally enriched icewines to
When hundreds of people with a similar passion converge in one place, it’s not surprising that new friendships are forged. Such was the case with several winemakers finding each other at the annual WineMaker Conference.
As we move into a new decade, Wes Hagen thought it prudent to lay out some of the latest and greatest gadgets and technology for viticulturists. He also answers some reader questions.
Originally bred in southwestern France, Baco Noir is a French-American hybrid whose acreage has declined in its native country, but has since emigrated to American soil. Learn about this grape that has found success in some cooler-climate North American vineyards.
Malolactic fermentations tend to stall, or not catch on at all, due to these seven most common factors: High alcohol: Over 14.5% and most strains will go through slowly. Over 15.5% and most strains will completely balk at the prospect. You don’t seem to have this problem.Low pH: Below 3.3 and strains will slow down
So, stick with me for a little bit as I get a little philosophical for this one as the answer isn’t straightforward but necessitates a little rambling. My frequent readers will know
Just like many aspects of winemaking, decisions need to be made about how much you’re willing to invest and oak barrels are one
of the biggest ticket items. The Wizard has some advice for oak
alternatives, as well as feedback on “wine numbers” and when your MLF stalls.
There are a lot of benefits to aging wines in oak barrels . . . but the costs of buying one is not on that list. Luckily there are alternatives. Photo courtesy of MoreWine! I hear you about not wanting to drop that kind of cash for a new barrel, especially as a new hobbyist.