Right out of the gate, winemakers are instructed to “follow the directions” when it comes to kit wines. But once you get comfortable with the process there are plenty of options to tweak. Bob Peak details some of those adjustment opportunities.
Malbec makes great varietal wines (check out the feature on page 40 for advice on this approach), but is also commonly used as a blending component, specifically for Bordeaux-style blends. In Bordeaux, Malbec is often a smaller component of wines that rely heavily on Cabernet Sauvignon and Merlot, and sometimes used in conjunction with the
As I sat down to write this article, I thought it might be apropos to relax with a small glass of wine. Time passed as I was collecting my thoughts and savoring my wine and before I knew it I had finished my wine. Then it dawned on me — I had finished my wine!
Whether you are new to the winemaking hobby or looking to supplement your grape winemaking during the off-season, making wine from a kit results in great tasting wine in less time and
Feedback is one of the quintessential parts of growing and learning in this hobby. There are many avenues a hobby grape grower and winemaker can take for evaluation and advice, so make sure that you’re looking in the right spots.
Not all wines can or should be backsweetened, but that doesn’t mean you shouldn’t learn the process. Find out the basics of backsweetening.
As harvest kicks into full swing it is important for winemakers to know the right questions to ask and things to look for when purchasing grapes for this year’s fermentations. Get that
Home winemaking in Italy traces its roots back to the pre-Roman Empire. While North American home winemaking roughly parallels how the Italians do it, Bob Peak got the chance to explore the winemaking techniques found in the Old Country.
With harvest just around the corner, it’s time to study up on your extraction plan for this year’s grapes. Alex Russan looks at some of the key decisions that winemakers need to make after the grapes are crushed and methods to get them to their goal.
Winemakers new and experienced will often compare different wines and make mental notes about the experience. For those that want to improve upon their wines, spider charts offer an easy-to-visualize evaluation of several sensory variables.
While none of the three panelists for this “Tips from the Pros” column are actually pros, their knowledge is second to none. We’ve accumulated three “Best of Show” winners from the 2019 WineMaker International Amateur Wine Competition to share their medal-winning advice. Kathleen Ondrus, Winemaker of the Year and Grand Champion Wine at the WineMaker
Country wines made with multiple fruit varieties can be blended prior to fermentation or after. Learn how two professional winemakers decide when to blend, as well as the other considerations they account for when making these lovely summer sippers.
Photo by Charles A. Parker/Images Plus These wines are not common in the commercial marketplace where dry grape wines dominate. There are some fruit wines, of course, and a few novelty wines made with coffee or chocolate. You can find mulled or spiced holiday wines to serve warm in the winter. Among the small group
The concept of maceration is a rather simple one: Take crushed grapes (or fruit) and allow the grapes — skins, seeds, and stems — a period to soak with the grape juice.
Making non-traditional sparkling wine at home through force carbonation is simple and can yield amazing results. With just a few pieces of equipment, one can make delicious bubbly in a matter of weeks. In this article I will outline how to keg, carbonate, and bottle sparkling wine to be enjoyed with friends and family. Force
There are many ways to make sparkling or spritzy wines. An Italian winemaker offers tips for two methods used in regions of Italy — Governo and metodo
ancestrale — and how home winemakers everywhere can use them at home.
Aging on fine lees has traditionally been reserved for Muscadets, white Burgundy wines, and classic champenoise-style wines, but that doesn’t mean you can’t utilize this with other wines. Learn the hows and whys of aging your wine on lees.
The time period leading up to bottling day is the time winemakers need to take advantage of last minute adjustments and additions. Bob Peak takes readers on a spin through some techniques that winemakers can use before bottling white and rosé wines.
This Valentine’s Day, wouldn’t it be great to break open a bottle of your own homemade bubbly? Learn from two winemakers producing highly acclaimed sparkling wines about the nuances of making them at home.
There are some winemakers who practice the age-old philosophy that the wine will take care of itself . . . but for those who want to produce the best wines possible, monitoring is key. Bob Peak takes readers through the what, why, and when for testing your wines.
With the holiday season approaching, presenting your homemade wine to friends and family should be a point of pride. Bob Peak offers readers several pointers to take a fun and festive approach to an evening pairing of your wine with guests.
Kit wines are often consumed fairly young, but great things can happen if you allow the bottles to age longer. Two supply shop owners give guidance and teach the basics of patience and best practices for aging kit wines.
Tannins can provide a wine with a lot more than just astringency. They can also be useful in white and rosé wines as well if used properly. Bob Peak gives a tour of the benefits of various tannin products available to hobby winemakers.
There are some intricacies when making red table wines from hybrid grapes that vinifera winemakers don’t experience — from growing practices, pre-fermentation techniques, and right on through to post-fermentation adjustments.
Get tips on performing bench trials at home from three pros who utilize bench trials at their day jobs.