Wine and chocolate are a match made in heaven. But it doesn’t have to be two separate delicacies. Home winemakers can actually combine the two by infusing wine with chocolate.
Funny you ask this question as I’ve just now got three tanks full of 2016 Monterey Pinot Noir rosé fermenting in the winery. White Zinfandel, contrary to what some folks think, is
Find out how to replicate the method of making Amarone — the famed red “straw wine” from the Valpolicella zone of Italy’s Veneto province made from grapes partially dried on straw mats to concentrate their juice.
Barbera is a favorite among winemakers because its high acidity makes it a useful grape for blending and also a unique varietal wine. Get tips to make your own Barbera wines at home.
Hard cider doesn’t have to be made from apples. Try making a pear cider (perry) this summer!
Indeed, for 4–6 months of the year, the frigid and snowy landscape hardly seems like a great place to plant a vineyard. Temperatures in January and February drop sufficiently low to kill
Pinotage is the most recognized — though not the most widely grown — South African red wine grape.
Sherry is the fortified wine from Jerez, Spain, made in soleras and conditioned with flor yeast.
And you thought there was only one time each year to make wine from fresh grapes; in the autumn season. But, surprise, there is another whole world south of the Equator. As
Looking for a cold-hardy white to grow in a colder northern clime? Meet the University of Minnesota’s La Crescent.
Thanks to the University of Minnesota, wine grapes can thrive in some of the coldest climates in North America (and beyond). In this issue, two winemakers discuss making wine with the Minnesota-bred,
The mantra for the quest for making a big blockbuster type of wine is “more is better” — more sugar in the grapes, more alcohol in the wine, more extraction, more color
We have all heard the expression that great wine is made in the vineyard. And while we home winemakers generally accept this as truth, nowhere has this been more obvious to me
Australia recognizes Syrah as Shiraz. It is presumed that the name stuck as the cuttings that were brought to the country in the 1830s by James Busby were identified with the names Ciras and Scryas, making it difficult to research the origins of the name, given the Iranian connection . . .
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
Viticulturists in the Loire Valley tend to describe its flavor as an expression of the terroir of the land.
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
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
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
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
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
Alsace vineyards are tucked into the predominantly east facing slopes of the Vosges Mountains . . .