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.
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.
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.
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.
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.
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
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
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
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
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
Today’s proposed violation takes on one of the dominant conventions of modern white winemaking: no skin contact.
“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
“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
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
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
Want to make wine from fresh grapes but not sure how to go about getting them? Here’s an introduction about sourcing grapes.
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.
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
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