Bottle quest I have a few batches of wine under my belt. I have been plagued with either cheap, flat bottom bottles or stuck collecting and cleaning out empties. Where do wineries
High pH and Low TA in a Chardonnay I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH
No commercial wineries that I’ve worked with soak their corks before bottling because it’s not necessary for larger-scale businesses. Commercial wineries buy corks by the thousands from reputable companies with high turnover.
Corks seem to be on everyone’s mind as of late — it must be bottling time! As I think I’ve mentioned before in this column, it’s impossible to sterilize corks and it’s
Sparkling wine usually comes packaged in either standard-sized wine bottles (750 mL), half-bottle-sized splits or Magnums, which hold the equivalent of two standard wine bottles. However, less common, larger bottle sizes include
Like you, many commercial wineries also feel that big bottles make great gifts. One can often see what the industry calls “large formats” displayed in restaurants that have done exceptionally well selling
Dear Wine Wizard, I bottle my wine in recycled bottles and give much of it away. A friend who is on the receiving end is critical of my choice in color type
Wine Wizard answers: Synthetic corks are becoming more and more popular as commercial and home winemakers alike seek to avoid the 5 to 15 percent of bottles that can be ruined due
Ah yes, the beloved fluted tops. I’ve heard many justifications for them from various folks, usually that the tops help you to pour the wine without dripping down the side of the
Winemaker: Greg Pollman started working at Fountain Wine Cellars in Cincinnati in 1974 and went to Sublette Winery in Cincinnati in the late 70s. He joined Valley Vineyards Estate Winery in Morrow, Ohio
The Wine Wizard replies: In the home winemaking world there is quite a bit of debate on how to treat corks before they’re fed into the hand corker and forced down the
You’ve followed all the rules. From the arrival of the grapes through pressing, racking, aging and bottling, you have meticulously scrutinized every step of the winemaking process. Nothing has been overlooked in
It was the writer Mark Twain who phrased it best, “Clothes make the man. Naked people have little or no influence on society.” What does this have to do with wine bottles?
The sages of winemaking uniformly counsel patience. Yet what could be more frustrating than, after patiently stomping, crushing, adjusting, fermenting, and racking, to be told to wait? But many of wine’s great
First let this Wine Wizard ruminate over the techniques mentioned above. Adding a little sugar (called priming sugar in the beer trade, dosage in the wine business) to newly fermented wine and