Wine Wizard

Article

Reconfiguring the Palate & Properly Adding Acid to a Barrel

The Wizard explores the many sensations that tasters experience as a wine goes from grapes, through fermentation, and into the early stages

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Reconfiguring Your Tasting Palate

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Copper Sulfate Solutions: Wine Wizard

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Gum Arabic, Chilled Reds, and Pinot Noir Advice

A reader wonders about the usefulness of gum arabic in their winemaking process. The Wiz also talks about chilled red wines, the ups and dow

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Increasing A Wine’s Mouthfeel

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Discussing Pros v. Cons of Pinot Noir

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Chilled Red Wines

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Gum Arabic

Article

Cork Variability, MLF Question, pH Testing, and Aceto Problems

A concerned reader asks the Wizard why commercially-purchased wines might have their corks raised. She also answers questions on metabisulfi

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Acetobacter Problems

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pH Reanalysis

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Sulfite Timing Question

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Cork Variability

Article

The Sulfite Blues, Curing A Stuck Fermentation and Freezing Grapes

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The Sulfite Blues

Preventing Oxidation, Excess Sulfite

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Sparkling Wine & Blackberry Wine: Wine Wizard

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Evaporation Clarification, “Big” Reds, and Mold Malady

Remember, every time you open your barrel, you introduce air and potentially some undesirable spoilage organisms.

Article

Broken Barrels, pH Adjustments, and “Chocolate” Wine

Oak barrels (and barrels made of other woods, sometimes acacia wood or even cherry wood) are really structurally amazing.

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Passion Fruit Wine

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Avoiding Sulfites, Adding Copper

Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.

Article

Lysozyme, Adding Sugar, and Oak Alternatives

Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the b

Article

Late Malolactic, Wine Kit Ingredients, and Color Questions

Your Zinfandel probably had a good reason (in the wine’s opinion, anyway) why it didn’t go through ML fermentation.

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Brown Colored White Wine

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Fining Red Wines