I don’t know how many cases of rosé wine are consumed in the United States each year, but I know it’s a heck of a lot. Pooh-poohed in the past as cheap
Over the last decade or so, the word “terroir” has become the buzz word not just among wine lovers, but the greater agricultural world. Bob Peak walks us through several real-world examples of expressing terroir when making a red wine.
Bleeding off a percentage of juice early during a red wine’s fermentation both concentrates the remaining juice and offers a chance to make a second wine from the bled portion. Learn when and how to employ this French winemaking technique at home.
Most red winemakers will begin alcoholic fermentation shortly after the grape clusters are pressed. But there are some alternative techniques that can be utilized pre-fermentation to try to bring distinctive character to the wines they produce.
Finding high-quality grapes, even in wine country, can be a challenge for new winemakers. Get some advice for sourcing fresh grapes, no matter where you live, as well as how to handle the grapes to get them home safely.
Though its reputation may have been tarnished by a certain movie after the turn of the century, Merlot continues to be one of the most popular wine grapes in the world. Winemakers from France, Italy, and the United States share advice on crafting a memorable Merlot at home.
Making red wine from hybrid grapes can sometimes be a challenge, but the rewards are also tremendous. The first steps? Forget what you know about making wine from vinifera grapes and embrace the unique characteristics hybrids often have.
Indeed, the last few years (2017 and 2020 especially) grape growing areas in Northern California and other parts of the state including the Central Coast have experienced historically large wildfires. If grapes
Sometimes local AVA (American Viticultural Area) groups will have data available on their websites or emails available to members (the latter is the case with, for example, Napa Valley Vintners). For the
No matter how much you plan, the grapes received at harvest are not always as expected. It’s time to adjust on the fly, and there’s also a plan for that!
A group of winemakers create eight wines from the same grapes to explore the impact of each process.
As an agricultural product, the steps to make that perfect wine may be unique every year due to differences in the fruit. The most challenging growing seasons really force winemakers to test their skill as they face tough, on-the-fly decisions. One winemaker takes us behind the scenes during one such vintage.
Hybrid grapes pose certain challenges to winemakers including higher acidity and lower tannins. Three cool-climate winemakers share their advice to create a balanced wine from these grapes.
Vitis vinifera grapes are often thought to be the species used to make wine in the premier wine regions, while French-American hybrid grapes are those used in regions vinifera grapes can’t be grown. However, each species brings something unique to the bottle and it may just be that blending grapes of both species will result in just what your wines need.
Not every harvest is going to be perfect. When the grapes come in at less than ideal numbers or with other “flaws,” make sure you’re well positioned and able to make the best of an inferior harvest. Plus, learn how to identify what went wrong in the vineyard so the same mistakes aren’t repeated in future vintages.
Terroir has been a bit of an esoteric topic for a long time in winemaking. But as we come to learn more about it we are figuring out ways to use it to our advantage. Learn techniques to express terroir in your white wines.
To quote one of my vineyard colleagues who always likes to give multiple sides to every answer, “It depends” (thanks, Rich). And so it is with pectic enzymes in winemaking. Pectic enzymes
Firstly let me define what I mean by “big batch” for this discussion. Let’s say a big batch is anything larger than a 6-gallon (23-L) carboy of wine. Many home winemakers begin
The benefits of cold soaking are debated among winemakers, but those who subscribe to the technique of keeping (usually red) grapes cool for a few days prior to fermentation swear by it.
As harvest kicks into full swing it is important for winemakers to know the right questions to ask and things to look for when purchasing grapes for this year’s fermentations. Get that
With harvest just around the corner, it’s time to study up on your extraction plan for this year’s grapes. Alex Russan looks at some of the key decisions that winemakers need to make after the grapes are crushed and methods to get them to their goal.
The concept of maceration is a rather simple one: Take crushed grapes (or fruit) and allow the grapes — skins, seeds, and stems — a period to soak with the grape juice.
There are many ways to make sparkling or spritzy wines. An Italian winemaker offers tips for two methods used in regions of Italy — Governo and metodo
ancestrale — and how home winemakers everywhere can use them at home.
There are many reasons that 10 wines made from the same grape may taste completely different, and often it is because the winemaker planned for them to. Learn about how the location a grape is grown, as well as the decisions a winemaker must make, impact the outcome of a wine.