Wine Wizard

Article

Pressing Rosé, Creamy Chardonnay, & Oak Origins

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American vs. French Oak

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Creating California-Style Chardonnay

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Press timing for rosé wines

Article

Small Barrels, Unwanted Secondary Ferments, Natural Ferments, & Cold Stabilization

The Wine Wiz explains the differences winemakers must consider when aging wine in smaller-volume oak barrels. She also troubleshoots an unwa

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Aging in Small Oak Barrels

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Unwanted secondary fermentation

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“Natural” fermentations

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Cold stabilization

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Curing an over-oaked Chardonnay

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Choosing Yeasts

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Dealing With Hard Water

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Stuck Syrah Fermentation

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Maximizing Color Extraction

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What temperature is too cold to age wine?

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Do tannins soften over time?

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Why does my wine require long decanting times?

I make dry red from my estate Petite Pearl. Why does 3-year-old wine take so long to “open up”?

Article

A Ghost of Cabernet Past, Swing-Top Bottles & Bottle Shock

A 40-year-old Cabernet Sauvignon that’s now as white as a ghost? Oh no! The Wine Wizard gets to the bottom of this spooky phenomenon and a

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Red Wine Lost Its Color

I have an Australian Cabernet that is now clear (see photos)! All the color deposited on the bottom of the bottle.

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Using Swing-Top Bottles

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Dealing With Bottle Shock

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Can I make non-alcoholic wine?

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Adding body to wine

I heard about a trick for home winemakers where bananas are used to add body and mouthfeel. So, my question now, is how many bananas would I

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Taming Tartness

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Racking by the Light of the Moon