Tannat grapes are synonymous with highly phenolic and tannic must. Learn about this grape’s storied past and how to hit the sweet spot in the vineyard and the winery to tame this potent grape.
Many wine grapes have different names when grown in various parts of the world. That is especially true for Carignane, which is officially called Mazuelo in its homeland of Spain. Find out how both viticulturalists and enologists handle this unique grape.
At one time, Alicante Bouschet was one of the most popular grapes planted in the United States. Learn about the history of this grape variety and how you can add it to your winemaking quiver.
For too long, rosé remained cast under the shadow of overly sweet and one-dimensional White Zinfandels. But the surge of popularity in North America has removed the myth that rosé wines are
Will the real Black Spanish stand up? I have to admit, when we first decided on this variety as a topic, I had never thought I had made wine from it. However,
A long time ago, brave souls looking for an easier route to the Far East set sail west across the Atlantic Ocean. Controversial at the time given the prevailing philosophy was that
I am writing this on an airplane on my way to Burgundy, the crossroads of France known for its great Chardonnay and Pinot Noir wines. But did you know that Burgundy has
I planted my hobby vineyard in 1999 and made my first wine in the 2002 vintage. I have 125 vines of Chardonnay and 125 of Pinot Noir planted on 1⁄3 acre (0.13
Wine literature is essentially a snapshot in the history of wine as portrayed by that author. Have you ever received or purchased a book on wine, read it cover to cover, made
When I was first introduced to wine in the 1980s, I was certainly overwhelmed about how complex the subject of wine could be. I had some friends that had enrolled in a
I’ll just have to begin this column with the statement, “I had no idea!” A few years ago, an attendee to one of my Step-by-Step Winemaking classes offered through UC-Davis mentioned that
In the 1960s, Viognier seemed to be an endangered grape, planted only in dwindling numbers in a pair of obscure redoubts in France, the shrinking Condrieu region and the one-winery Château-Grillet AOC.
While traveling recently in the Burgundy region of France, it was easy to see why the world loves Pinot Noir. It is the only red grape grown in that region, and the
When we think of the great wines of the Bordeaux region of France the names of the Grand Cru châteaus of Lafite, Latour, Mouton-Rothschild, Haut-Brion or Cheval Blanc come up. Today, the
Running up a 12-inch (30-cm) wide, rock, one-sided staircase with no handrails from one terrace to another, all more than 30% sloped, I pause to capture my balance, which has now shifted behind
A good winemaker understands not only his or her grapes and where and how they are grown, but also his or her techniques of elaboration and the greater context of the wine
Dessert wines can come in many different forms — from fortified Port styles to low-alcohol German styles. All dessert wines, however, need to strike the right balance. In this issue, two professional
To my palate, Port is toothsome — it somehow seems to satisfy and delight all on its own. Back when I smoked a pipe (and nothing looks dopier than someone under the
I am new to homemade winemaking and I want to begin making Port-style wines. I have looked on winemakermag.com for information about Ports and have learned a lot. As far as fortification,
I recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. I keep all my notes and regularly follow the same procedures. I buy my juice already
Seyval blanc (say-VAHL blahnk) is a hybrid, the product of intentional breeding to blend and express desirable traits from the parent vines. And unfortunately, hybrids often get no respect in the world
After reading a recent article in WineMaker about using a pump to transfer wine, I put together my own pumping system. My question pertains to the possible negative effect of the wine
In the summertime, many of us gather with family and friends around the barbeque. The chefs boast their talent amid the billowing smoke and the guests quaff a few glasses of wine