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Oct-Nov 2010

Article
Article

Tempranillo: Spanish nobility

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.

Wine Wizard
Wine Wizard

Would you recommend using dry ice to control the temperature of must?

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)

Wine Wizard
Wine Wizard

Is this a sure way of determining that the barrel is infected?

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

Article
Article

Creating a Balanced Must

 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

Technique
Technique

Cold Soaking: Tips from the Pros

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 Wizard
Wine Wizard

Testing Wine Barrels, Dry Ice: Wine Wizard

  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

Article
Article

Sugar Cane Wine

I enjoy making many kinds of country wines, but one of my favorites is made from fresh juice pressed from the sugar cane as it is processed into sugar. It is used