Tempranillo is the predominant black grape variety from the northern wine region of Spain we know as the Rioja, and other regions of the Iberian Peninsula.
Dry ice can be a tremendous help for small-lot winemakers in the grape or must stage. Dry ice is really just frozen carbon dioxide gas and will cool the air (or liquid) where it’s placed whilst releasing carbon dioxide gas as it sublimates. Dry ice never melts; unlike frozen water it goes directly from the
First off, one should never burn a sulfur wick in a wet barrel; only do this (which releases the antimicrobial SO2 gas, which we want) when your barrel is well dried-out. This is because the sulfur gas will combine with the water in the wet barrel and form sulfurous acid, which can lead to a
There are three elements that are critical to have balanced in a must: pH/TA, structure and sugar. Each of these elements has a direct influence on the quality of the finished wine
Melissa Burr, Winemaker at Stoller Vineyards in Dayton, Oregon. Melissa was raised in the Willamette Valley and, after completing her BS degree, studied winemaking at Chemeketa Community College in Salem, Oregon, and
Wine barrel testing My barrels are American oak, repeatedly used for wine, and about five years old. When empty, I fill them with water containing a strong solution of potassium metabisulfite (one pound to 50 gallons). I find that when the water solution is a little low, and prior to topping with more solution,