Techniques

Blanket, flush, sparge, transfer, dispense. To exclude air while doing any of these things to your wine, your best bet is the use of an inert gas. Learn some your options and tricks.

Not using oak on wine is a time-honored tradition for many varietals and styles, and often for good reason. There are few things as disconcerting and deeply weird as a heavily oaked

Take a look at the sources of acid in fruit wines and steps that can be taken to bring levels into a desirable range for wine.

Frozen musts provide the ability to make wine anytime regardless of harvest timing.

 Heading to wine country is a field trip for adults. You’ve got beautiful scenery, interesting people, new beverages to enjoy and an opportunity to get away from the hustle and bustle of

In this article I’ll be discussing “vinfanticide,” which is wines to drink on bottling day (or before). And in the next issue I’ll cover super-early drinking wines (under three months of age).

Many home winemakers are uncertain on whether or not to have their wines go through malolactic fermentation. This is not surprising since there is no “one size fits all” approach to the

Want to preserve the delicate aromas in your white wines? Learn these hot tips for running a cool fermentation.

Three amateur winemakers with shelves full of medals to their names for their homemade wines share advice for making great reds.

Drinking Port To my palate, Port is toothsome — it somehow seems to satisfy and delight all on its own. Back when I smoked a pipe (and nothing looks dopier than someone

Yeast selection is one of the most important winemaking decisions as the chosen yeast strain is, to a large extent, what shapes the wine, influences organoleptic (sensory) qualities, and reduces the risk

Soft, silky, velvety, youthful, puckery, aggressive, harsh, bitter, astringent: These are all adjectives used in winespeak to describe the many taste sensations from tannins in red wines. Learn about the science behind them

The benefits of fermenting or aging wine in toasted oak barrels are indisputable and unmatched by any other type of wood. Not only do oak compounds impart aromas and flavors as well

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

  Home winemakers often resort to a little blending to improve their wines — to add a little more body, tweak the acid balance or deepen the color, or just because it

 Ahh, glorious Champagne: our companion at celebrations and important events, it christens our ships, welcomes our New Year, and gently helps the caviar and oysters along the path to culinary nirvana. Sparkling

Home winemakers get into the hobby for a number of reasons, including making high quality wine for less money. But even though making your own wine can sometimes be an economical choice,

Wine analysis can be expensive, but it is worth it. It helps you to understand what you are doing during production, aids in the diagnosis of problem wines, and improves your chances of success. There are commercial laboratories that will do any analysis you’d like, for a fee, but it takes time to get the results back. For home winemakers who want those numbers at their fingertips, one option is to set up a home wine lab.

 Ben Mayo, Winemaker at Eberle Winery in Paso Robles, California. Ben has worked with Eberle for nearly ten years. He first joined as a cellar worker, later graduating to Assistant Winemaker and

This is the time of year — at least for those making wine from grapes —when you get to taste and assess wines from this past vintage to determine how good these

When Ray Charles and Betty Carter sang the definitive version of Frank Loesser’s song “Baby, It’s Cold Outside,” it’s a pretty sure bet that home winemaking was the last thing on their

I must confess my love for two types of wines: delectable icewine and refreshing sparkling wine, or bubbly, as it is more affectionately known. So when the wine industry in Niagara (Ontario),

Ten tips to making better kit wines (beyond just reading the instructions). If your ambitions are greater than just getting drinkable wine into a bottle on a schedule there are quite a few things you can do to make better wine from kits, from the perspective of the physical processing of the must to your storing conditions you store it in, and even the knowledge you need to judge and assess your wine.

Three West Coast wine professionals give advice about what they learned in their first ten years in business.

Q. What is the difference between good and superlative wines? A. The WOW! factor. A good wine offers everything that the varietal or style is meant to provide. While it can provide