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Date: Summer 2000

12 result(s).

Sediment Fallout & Off-odors: Wine Wizard

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Dear Wine Wizard, I made a Concord wine about nine months ago and bottled it for Christmas. I put gelatin in it twice to remove sediment and to clear up my wine. Then I added yeast stabilizer and let it sit for four days prior to bottling. During the next nine months, I racked it

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I just bought my first barrel and opted for a paraffin-lined model. Will this work or do I need charred barrels for wine aging?

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Charred, toasted, fired … it’s all pretty much the same. In the wine industry, as well as the distilled beverage industry, heat-treated wooden barrels and kegs are used as storage vessels in which wines and liquors are left for a certain amount of time to age. In the process of making brandy or whiskey, the

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When I opened my blueberry-Zinfandel wine I was struck by a strong acetone-type smell. Am I experiencing bottle sickness or TCA?

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I’m so glad you’ve discovered the pleasures of blueberries and Zinfandel! I find that these two fruits complement each other well in Bordeaux-style red winemaking. But you also seem to be experiencing the dubious joys of an “off odor” or “spoilage” character. Your “acetone” or “TCA” smell could have a few causes. My first suspicion

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A sediment like fine sand is appearing in my homemade wine after it is opened. Can you tell me what’s going on?

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You’ve got a case of the common “tartrate fall-outs.” The “fine sand” sediment you’re seeing in your bottled Concord wine is probably small tartrate crystals — or solidified tartaric acid. I’m sure

Adjust Wine Flavor in the Fermenter

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Making the perfect wine requires a combination of experience, skill, excellent grapes and good fortune. Skill and experience are things you can acquire over time. But finding the perfect grapes is truly

The Willamette way to world-class wine

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Did you ever notice that California is hot? You know, that exasperating kind of hot that feels like it might actually singe your lungs? Well, that same heart-stopping heat is the foundation for California’s successful wine industry. Hot days and cool nights provide the perfect climate for most varietals, be it Cabernet Sauvignon or Chardonnay.

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From Cleaning to Bottling: Tips from Adelsheim

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Did you ever notice that California is hot? You know, that exasperating kind of hot that feels like it might actually singe your lungs? Well, that same heart-stopping heat is the foundation for California’s successful wine industry. Hot days and cool nights provide the perfect climate for most varietals, be it Cabernet Sauvignon or Chardonnay.

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Bottle Basics

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It was the writer Mark Twain who phrased it best, “Clothes make the man. Naked people have little or no influence on society.” What does this have to do with wine bottles?

Wonderful Wine in a Box

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A few months ago, I decided to open a bottle from my collection of homemade wines. I selected an Austrian red and pulled the cork. The wine was healthy, almost vibrant. It had a soft but distinct Pinot Noir fragrance with a pleasant hint of herbs. The feel was velvety, with a fine thread of

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Take a Sip of Strawberries

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Make a tasty strawberry wine!

Great Gewurztraminer from Grapes

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Why make a wine you can’t even pronounce? If you’ve ever tasted a Gewürztraminer, you already know the answer. At its finest, this most distinctive white wine has an exotic, spicy flavor with hints of ginger and cinnamon. It is full-bodied, dry and slightly fruity. Gewürztraminer grapes are as unique as the wine. The origin

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What does “surely” mean when referring to winemaking? I can’t find a definition anywhere.

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I’m so glad you wrote with this question! How many of us have stood there baffled, not knowing what to do or where to turn, when faced with an unfamiliar wine term — usually written in another language! Well, here’s the answer to your question. What you’re describing as the word “surely” is really the

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12 result(s) found.