Article

Red Bordeaux-Style Blends: Tips From the Pros

Three pros making high-end red Bordeaux-style blends share their advice on crafting these complex, elegant wines.

Wine-wizard

Learning To Taste Wine At Different Stages

Technique

Dealing With Haze

While haze can sometimes just be aesthetically off-putting and not a true flaw, it’s something many winemakers like to avoid. Get the scoo

Wine-wizard

Bottling Blues Leads to Kegging Thoughts

Article

Keys to Successful Fermentations

No two fermentations are the same, which means that there is always more to be learned with each one! Give your yeast the best chance for su

Wine-wizard

Campden Tablets Best Practices

Technique

Lees, Sur Lie Aging, and Bâttonage

Learn about the lees that we find in wine and how we can use them to our advantage.

Technique

A Nitro Boost: Nitrogen’s role in primary fermentation

Wine was made for millennia with little intervention from humans. But let’s be honest, we have no idea how those wines tasted. Today we kn

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Bottling Tips and Checklist

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Learn Some Wine Judge Etiquette

Technique

Hyperoxidation

As a home winemaker, you’ve likely spent years taking every precaution at your disposal to assure that your juice does not oxidize prior t

Article

Fruit & Grape Blends

When a wine comes up lacking, the solution may just be blending a totally different type of wine with it. Grape wines and wines made from ot

Wine-wizard

Troubleshooting Malolactic Fermentation

Malolactic fermentation seems to be going well (slow bubbling) but one of the carboys has nice, fairly clear red wine while the other has cl

Article

Non-Conventional Yeast: Tailor-made solutions for new challenges

Many of us in winemaking were trained to trust Saccharomyces yeast and not leave our wines to chance with wild strains. But winds of change

Technique

Delicious Endeavors: The science of food-wine pairings

Approaching food-wine pairings can be complex given the nearly endless options available . . . but there is a science to it. Learn the basic

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Finding a Vinegar Storage Space

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Judging Fermentation Completion

Article

Blending Vinifera and Hybrid Grapes

Vitis vinifera grapes are often thought to be the species used to make wine in the premier wine regions, while French-American hybrid grapes

Article

Evaluating Wine: Being mindful of the sensory experience

Using all your senses when tasting wine is always encouraged by wine evaluation experts, but make sure that you are taking in the whole expe

Wine-wizard

Effects Of Using Killer Yeast In My Winery?

Technique

Going The Distance: Crafting age-worthy wines

When you set your sights on making a “keeper” wine, one you plan to lay down for several years, there are certain techniques you can emp

Article

Maceration Considerations

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 the

Article

The Alcohols

Ethanol may be the most prominent and well-known alcohol in wine, but it is not the only one to play a large role in a wine’s character. L

Technique

Maceration Enzymes: Making the most of these additions

There are a lot of enzyme products available to winemakers, but in general they can be broken into just a few classes. Learn when and why a

Wine-wizard

Achieving Cold Stable Wines