Techniques

It’s hard not to find appeal in the aromatics of a tropical fruit or floral Sauvignon Blanc or hints of vanilla, citrus, and caramel in a Chardonnay. But the road to get to those aromas takes vastly different paths. Alex Russan helps readers navigate the maze winemakers can take to maximize their white wine aromatics.

Did you ever create a wine that seemed more viscous than your typical wine, or which may have exhibited heavier fruity odors, or perhaps a solvent-like smell? The culprits may well be

If you are of the opinion that yeast selection does not matter and that the only role of yeast is to convert sugar into ethyl alcohol (ethanol), you may have been missing

The aromatic calculus for whites differs from that for reds, and aromatics in young wines are a world apart from the aromatics of well-aged wines. There are lots of places where you can do things in your home winery to amplify aroma, which are also the same places you can let them slip away.