Date: Oct-Nov 2016

There are many points throughout the winemaking process where a winemaker must make adjustments
in order to influence the final outcome. When the grapes come into the winery, the very first choices you will make as a winemaker will be done in the unfermented must.

What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds.

All home winemakers wish — and strive — for fermentations that go smoothly and completely to the desired finish, usually dry wine. When things go wrong, a frequent problem is a stuck

Explore the three most common methods of irrigating a home vineyard, some of the more common myths surrounding watering grapevines, and if you need to even irrigate in the first place.

These three world-class sommeliers have taken the leap from designing restaurant wine programs and recommending bottles to growing grapes and making award-winning vintages of their own.

In the first installment of our new year-long series of how a homemade wine is made from homegrown grapes, we check in with the grapes at a most critical time — harvest.

I applaud you for your patience in aging your bottled wines that long! Would you be surprised to know that in the US most bottles of wine are consumed within 72 hours

Port is a fortified wine made in Portugal, but many North American winemakers are making their own versions. Use their advice to try your own Port-style wine! Winemaker: Matt Meyer, Meyer Family

Looking to buy your first wine kit? Here’s what you need to know before you start shopping.

There are some new faces emerging on the Connecticut winemaking scene. These are the faces of young, enthusiastic, and innovative females who are part of the next generation of Connecticut winemaking culture.

I am writing this on an airplane on my way to Burgundy, the crossroads of France known for its great Chardonnay and Pinot Noir wines. But did you know that Burgundy has

Ah that is a wonderful and complex question. When a winemaker chooses to inoculate for fermentation (which I generally recommend) there are many factors to take into account when making that choice.