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.
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
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
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.
You want to start a heated and emotionally charged discussion on a controversial topic? Ask a group of amateur winemakers for their thoughts on the impact of filtration on wine. Chances are
For the home vineyardist, harvest day is the most important — or at least the busiest — day of the year. Planning and preparation is critical in order for everything to run
Determining when grapes are ready to harvest is one of the most important decisions of the entire vintage. Here’s what to look for.
You may be curious about a way of making wine intermediate between using fresh fruit and making kit wines. Increasingly popular, the hobby of making wine from grape juice comes in two
Terms such as “mineral taste” and “minerality” have entered the modern wine lexicon and into common usage probably by traditionalists in an attempt to link the equally ill-defined concept of terroir to
When it comes to clarifying your wine kit, there are five “S’s” that will guide your way: Start, stir, smash, sweep, and suppress.
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.
One of the most useful techniques used in blending wine is performing bench trials, which is the process of treating a series of small wine samples with varying degrees of conditions. In
Relentless heat can be an anxious time for winegrape growers. But the worry of vineyard heat stress doesn’t need to cause stress in the grape-grower’s life. Two professional winemakers discuss dealing with excessive heat in your own vineyard.
Not all white wines should be treated equally when it comes to processing juice. Here are some helpful tips and insights winemakers should consider when they approach their next batch of white wine — when to go for a more oxidative approach to the juice and when to go for less.