As I started working on this story, a surprising question occurred to me: “What makes wine white?” “The color” seems obvious when you look at a restaurant wine list or walk up
Spring is here, and that means a new winemaking season is upon us! A couple of experienced winemakers share the joys that come with making wine from South America and South Africa, as they recall their recent experience making Pinotage wine from South Africa last spring.
There is a lot more to off-dry wines than what you may perceive from mass-produced discount bottles from the supermarket. A little sweetness with balanced acidity can add complexity and create a
When I started graduate school at UC-Davis in 1995, one of my first classes was a seminar series. Being the first session of the academic year, a round of introductions started the
You may have noticed the “orange wines” that have been popping up on trendy wine lists lately. These are white wines that are purposely exposed to skin contact and oxidized to produce wines that are quite orange in appearance.
It is so wonderful to have such friends and colleagues at WineMaker magazine who keep inviting me back to speak at the annual conference (and I am looking forward to San Diego,
What kind of wine do you want to make? What kind of wines do you and your guests like to drink? Luscious, soft, fruity? Lean, austere, earthy? Tannic, sturdy, powerful? We
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
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
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
Welcome to the wonderful world of fortified winemaking! Making Port-style dessert wines is really fun. One of the side benefits of making these types of wines is that fortified wines are typically