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Wine Wizard
Posts
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Article
Pressing Rosé, Creamy Chardonnay, & Oak Origins
The Wine Wizard answers a number of reader questions.
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American vs. French Oak
Can you summarize the differences between French and American oak in winemaking?
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Creating California-Style Chardonnay
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Press timing for rosé wines
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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
There’s nothing quite like popping open a bottle you meant to be still and finding it has turned into a sparkling version of itself.
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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”?
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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