Techniques

Varietal wines are great, but there is only so much that can be done when working with a single grape variety. To create a truly complex wine, try blending multiple varieties that

Here are some of the best wine kit-related questions we’ve received from readers. Now, on to the questions! QUESTION: A kit I received as a gift instructs me to start fermentation at

In large wineries, functional spaces are usually separated. There may be a crush pad, one or more fermentation rooms, and a cellar or cave for barrel aging. Most of us at home

Growing grapes is a lot of work. In addition to wildlife, many varieties are susceptible to disease that, if unprotected against, can claim your vines very quickly. Two pros from different regions

There are many different techniques and styles to choose from when it comes to Chardonnay. Do you want a buttery, barrel-aged Chardonnay or a crisp, acidic one? When weighing your options, use

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

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

Our job isn’t finished when fermentation is over. With many wines, especially reds, you may want to go ahead and do a malolactic (ML) fermentation as well. And during cellaring you need

Brettanomyces has been known to take hold of wines —and entire wineries — destroying countless hours of hard work that was put into creating these wines. However, there are also regions in

As I started working on this story, a surprising question occurred to me: “What makes wine white?” “The color” seems obvious when you look at a restaurant wine list or walk up

Stone fruits (those with pits like cherries, peaches, plums, etc.) are generally off-dry to sweet wines that are easy to enjoy on a warm summer evening. Two pros share advice on making

If you have ever encountered volatile sulfur compounds in wine, of which hydrogen sulfide is the most common, you know how repulsive the smell can be. Learn the causes and solutions.

Sure, some wines are supposed to be carbonated, but most aren’t. To avoid unwanted bubbles in your table wines, you need to degas your wine. Learn how, and when, to do it so you never pour an unexpected bottle of fizzy wine again.

There is a lot more to off-dry wines than what you may perceive from mass-produced discount bottles from the supermarket. A little sweetness with balanced acidity can add complexity and create a

We’d all love to make wine from the perfect grapes picked with ideal sugars, acidity, and pH. Unfortunately, often due to reasons beyond our control, that is not always how grapes arrive at the home winery. In that case, the winemaker has a number of decisions that must be made.

Even the most ideal climates for growing grapes face certain hardships, but growing vines in colder climates definitely have more than their share. Get tips on what to grow and what precautions

When the editors at WineMaker suggested quality control (QC) for a story, I was delighted to take it on. I have a long personal and professional history with QC and it infuses

Lots of home winemakers concentrate their efforts in the harvest months using seasonally available just-picked wine grapes. But sometimes a home winemaker wants to do something else. Maybe you didn’t make enough wine in harvest season. Or maybe you just want an adult beverage that doesn’t line up with the local seasons. Whatever the motivation, there are several techniques for out-of-season wine.

Evaluate the specific aspects of your vineyard site to determine the best wine style to grow on your property.

Country fruit wines can be quite difficult to achieve the desired color, aroma, and clarity levels. Here is a look at the various enzymes typically used in grape winemaking that can also be used in fruit wines.

In a notebook of fermentation hobby records, I have a lab report dated November 3, 1998. That soil pre-plant analysis from Fruit Growers Laboratory marked my start 20 years ago in becoming

With the popularity of Ports, Madeira, Sherry, and even vermouth, fortified grape wines seem to get all the attention. But country fruit winemakers can get in on the fun as well. There

Yeast are fairly simple, single-celled organisms. But their diversity, functionality, and ability to adapt is why humans, and especially winemakers love these fungi so much. Bob Peak takes us through several strains that winemakers should know are available.

For too long, rosé remained cast under the shadow of overly sweet and one-dimensional White Zinfandels. But the surge of popularity in North America has removed the myth that rosé wines are

Many wine experts are skeptical about natural winemaking techniques. Here we define and explore organic, biodynamic, and natural winemaking so you can form your own opinion.