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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

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Acetobacter Infections

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Determining when wine is “dry”

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White Winemaking Advice

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Wine Consumer Myths

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Lowering pH

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Yeast Impact on MLF

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Lowering pH

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Adding body to country wine

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Understanding Degree Days

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Is chitosan safe for those with shellfish allergies?

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Browning in Red Wines, MLF Test Strips, & Maple Wine

The Wine Wizard fields questions on eliminating (and avoiding) browning in red wines, malolactic fermentation test strips, and techniques fo

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Browning in Red Wines

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MLF Test Strips

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Maple Wine

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Monitoring Malolactic, Adding Skins, Timing Purchases, Airlocks

The Wine Wizard shares the signs to look for and ways to monitor malolactic fermentation, offers tips on adding supplemental grape skins to

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When to Add an Airlock