Topic: Color

There’s an ancient tradition of making wine using skins “donated” from other fermentations and projects. The one you list above is one such scenario. The most well-known incidence of this practice includes

I don’t know how many cases of rosé wine are consumed in the United States each year, but I know it’s a heck of a lot. Pooh-poohed in the past as cheap

As harvest nears it is time to make a plan of action for how you will proceed with each batch you plan to make this fall. With red wines there are many options. We take a closer look at cold soaking, extended macerations, and carbonic macerations.

Sorry to say, but it sounds like you’ve got a no-bueno situation. White grapes should always be pressed as soon as possible after picking in order to reduce juice (and subsequent wine)

I had this exact problem happen to me this year with one of my lots of Russian River Pinot. Thankfully, the original brick-red color disappeared and was replaced by bright red once

Ever open a bottle of red wine you’ve lovingly saved for 20 years only to be disappointed as a brick-orange liquid followed by a brownish sludge falls into your glass? The issue

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

Well, well, well. Candy cane wine is one I have never heard of! However, as one of my winemaking professors always said, you can ferment just about anything as long as you

Winemakers have to decide how long to macerate their grapes to make the best wine. But how? Too little skin contact and the wines can lack color or body; too much contact and you wind up with wines that are too bitter or astringent. Learn more about skin contact to make an informed decision.

It’s said that people eat and drink with their eyes, and when it comes to wine there is no exception.Find out how to create and protect the color of your red, white, and pink wines.

Red wines from hybrid grapes can be frustrating — one day you have a deep garnet wine and the next you are wondering where the color went. Color stabilization is the key,

You say you have a Syrah that is not purple, and how do you know it’s Syrah? To address your second question first, I would say you really have to trust your