Topic: Winemaking from Grapes

25 result(s).

Red Hybrid Winemaking

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There are some intricacies when making red table wines from hybrid grapes that vinifera winemakers don’t experience — from growing practices, pre-fermentation techniques, and right on through to post-fermentation adjustments.

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Adjust Your Must

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There are many points throughout the winemaking process where a winemaker must make adjustments
in order to influence the final outcome. When the grapes come into the winery, the very first choices you will make as a winemaker will be done in the unfermented must.

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Your First Lug of Grapes

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Buying your first lug of grapes can be intimidating, but it does not need to be. Get some pointers before committing to your first box of grapes.


A Walk Alongside Ripeness

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How ripe your grapes are when picked is one of the most important factors in determining what your wine will taste like. Here is a closer look at how a grape’s development affects the resulting wine.

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A Year in a the Life of a Wine: Part II (Grape Processing)

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A look at processing grapes after harvest.

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Using South American Grapes for a Second Winemaking Season

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And you thought there was only one time each year to make wine from fresh grapes; in the autumn season. But, surprise, there is another whole world south of the Equator. As

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Making Wines with Finesse

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The mantra for the quest for making a big blockbuster type of wine is “more is better” — more sugar in the grapes, more alcohol in the wine, more extraction, more color

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Using Winemaking Enzymes

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Many winemakers shun the use of additives, including enzymes, to respect the wine’s “naturalness.” But juice is laden with natural enzymes, and once inoculated with yeast, fermenting wine is under the control

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15 Wine Styles You Need to Make

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One of the things that makes wine irresistible is the endless variety: every grape, every region, every vintage, every bottle tastes a little different from the last. And so while there is

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Winemaking by the Numbers

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There are lots of ways to help winemakers learn or refine their craft. Most of those involve lists of equipment and supplies, along with step-by-step or time-based instructions for what to do


White Wine Skin Contact

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Rules are made to be broken, and nowhere is that subversive adage more true than in home winemaking. Today’s proposed violation takes on one of the dominant conventions of modern white winemaking:


Maceration Tips and Techniques

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“Maceration,” says the Concise Oxford Dictionary, is to “soften by soaking.” In red winemaking it is so much more! Indeed, maceration may be viewed as the very essence of what distinguishes the

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Blending Fruit and Grape Wines

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“Blending is a natural procedure, honest, necessary, and in accordance with historical events.” With that quote, eminent wine authority Emile Peynaud gives us permission to play with our wines. While he was

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Whole Cluster Pressing: Tips from the Pros

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Whole cluster pressing (foregoing the step of crushing and destemming the grapes) is most often done to make high-end white wines. The technique creates a more delicate and less astringent wine by

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Importing Juice vs. Fresh Grapes

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Well, it seems to me that Chile to New Jersey is an awfully long haul. I often, in my blog and in this column, advocate that the distance from vineyard to crushpad

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Sourcing Grapes

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Want to make wine from fresh grapes but not sure how to go about getting them? Here’s an introduction about sourcing grapes.


Sourcing Grapes from Vineyards for Home Winemakers

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Sourcing fresh grapes directly from a grower can be a fun and rewarding experience for home winemakers. Get some tips for making the most of buying grapes straight from the vineyard.

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Creating a Balanced Must

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 There are three elements that are critical to have balanced in a must: pH/TA, structure and sugar. Each of these elements has a direct influence on the quality of the finished wine


Cold Soaking: Tips from the Pros

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Melissa Burr, Winemaker at Stoller Vineyards in Dayton, Oregon. Melissa was raised in the Willamette Valley and, after completing her BS degree, studied winemaking at Chemeketa Community College in Salem, Oregon, and


Cold Soaking: Tips from the Pros

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Melissa Burr, Winemaker at Stoller Vineyards in Dayton, Oregon. Melissa was raised in the Willamette Valley and, after completing her BS degree, studied winemaking at Chemeketa Community College in Salem, Oregon, and

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Harvest Planning

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For winemakers, grape harvest is a period of intense activity. Important decisions and preparations need to happen well in advance of crush day in order for things to go smoothly. These decisions

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The Pomace Predicament

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Winemaking, like baking bread or beer brewing, is one of humankind’s most ancient food-manufacturing processes. And, just as baking and brewing leave behind cereal stalks and spent grain, winemaking produces one of


Second Press Runs to Get More from Your Grapes

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As home winemakers, there’s nothing like adding a new trick to our repertoire. Anything that makes our wine a little better is definitely a good thing. For those reasons, you should explore


From Grape to Glass

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Nothing feels as satisfying and authentic as making your first batch of wine from fresh grapes. And there’s no better time to try it than in early autumn, when grapes all over

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Juicy Secrets

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Commercial wineries spend tens of thousands of dollars on all kinds of fancy equipment. Can a home winemaker really expect to create the same type of high-quality wines the pros can without

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