Techniques

Managing oxygen is key in making reduced-sulfite or sulfite-free wines. A dissolved oxygen (DO) meter is a wise investment; you can buy a portable model for less than $300. Then you can

It all starts with phenol. The tannins in wine make up one of the subgroups in a larger chemical family known as polyphenols. Those, in turn, are made up of phenol-derived molecules

There are lots of different styles of racking you can use in your cellar, so it’s worth considering the advantages and disadvantages of each as you work out the details of your

NEBBIOLO Nebbiolo derives its name from nebbia, in reference to the foggy conditions under which it is typically harvested, and possibly from nobile, as it is considered the most noble of Italian

A lot of home winemakers make small batches of wine that aren’t enough for a whole barrel. Thankfully there are lots of options for those of us making only a few gallons

Inexperienced amateur winemakers are often misled thinking that making red wine is easier — or at least more foolproof — than making white wine because reds are better protected by polyphenols from

This article we’ll be discussing immediate and intermediate strategies for making table wines that can be consumed very young while still delivering the full and delightful wine experience. Strategy one: go cheap

How do you break into the wine industry? Do you volunteer to help out at a local vineyard for a vintage? Do you go to winemaking school? Do you start out as

Over 50 experienced judges evaluated a total of 2,552 wine kit entries as part of the 2012 WineMaker International Amateur Wine Competition. This large collection of kit entries was sent into the

Unless you work in the industry, you’ll likely never have seen the inside of a wine kit manufacturer’s facility. For liability reasons, they don’t give tours to civilians. There’s something about running

Blending accomplishes several goals in winemaking. It can be done to improve flavor, mouthfeel, cover a defect, balance the chemical profile, adjust the alcohol content, emulate a commercial wine you enjoy or simply for product consistency. Blending is both a science and an art.

Meadmaking — like winemaking — has been around for thousands of years. And if you make wine you can also make mead using much of the same equipment. In this issue, two

In a recent study commissioned in the UK, researchers studied the sociological data of people who expressed a preference for either red or white wine. In addition to mundane facts (red wine

Many winemakers shun the use of additives, including enzymes, to respect the wine’s “naturalness.” But juice is laden with natural enzymes, and once inoculated with yeast, fermenting wine is under the control

Keep the color in your reds by learning about color stability and how to achieve it.

By far, the most prolific wild grape in Texas is the widely distributed Vitis mustangensis, or Mustang grape. It was historically the major wine grape of early settlers and remains a dominant

After 15 years of making wine, I am finally embarking upon the use of barrels and it is very exciting. Just having the barrels in my homewinery creates an ambiance that is

Ask any wine expert and they will tell you — Riesling deserves its day in the sun. Long touted as one of the most food-friendly wines available, it’s versatility in the winery

You can make wine even if you live in a small space. Here are some winemakers who do just that.

If you live in a place with cooler weather and want to grow a versatile vinifera varietal, Riesling might be your best bet. Think Germany and Austria when you think of a

As budding winemakers, one important principle we heed is protecting juice (must) and wine from oxygen’s baneful effects. But then we learn that yeast needs a “little” oxygen for a good fermentation,

This article will provide the backyard grape grower with a pragmatic guide to the use of pesticides on a small scale. I will cover an approach to developing a spray program for

Being a lover of Pinot Noir, I am intrigued and mystified by Burgundy. During my visit to Burgundy as part of a film crew working on a television series about wine, I

Wine is a dynamic chemical soup, constantly changing, evolving, reducing and oxidizing. From the moment it is made, its fate is sealed. Yes, it will improve, mature, reach a peak, and then

One of the biggest challenges to growing grapes — commercially or recreationally — is controlling vine growth, which is known as vigor. If the vines are too productive, or not productive enough,