Topic: Winemaking Tips

Varietal wines are great, but there is only so much that can be done when working with a single grape variety. To create a truly complex wine, try blending multiple varieties that

Fermentation by itself is tricky but secondary fermentations for sparkling wines are especially so because your new yeast must fight against existing alcohol (which is toxic to yeast), depleted nutrition, and potentially

Growing grapes is a lot of work. In addition to wildlife, many varieties are susceptible to disease that, if unprotected against, can claim your vines very quickly. Two pros from different regions

There are many different techniques and styles to choose from when it comes to Chardonnay. Do you want a buttery, barrel-aged Chardonnay or a crisp, acidic one? When weighing your options, use

Port is a fortified wine made in Portugal, but many North American winemakers are making their own versions. Use their advice to try your own Port-style wine! Winemaker: Matt Meyer, Meyer Family

Brettanomyces has been known to take hold of wines —and entire wineries — destroying countless hours of hard work that was put into creating these wines. However, there are also regions in

Stone fruits (those with pits like cherries, peaches, plums, etc.) are generally off-dry to sweet wines that are easy to enjoy on a warm summer evening. Two pros share advice on making

There are many components in wine that all need to work together to create balance. Find out how to juggle acidity, alcohol, residual sugar, tannins, color, flavor components, and more.

There is a lot more to off-dry wines than what you may perceive from mass-produced discount bottles from the supermarket. A little sweetness with balanced acidity can add complexity and create a

Pat Henderson, Chief Winemaker at Sonoma County, California’s famed Kenwood Vineyards, shares some universal winemaking advice that he has learned over the course of his more than 35 commercial vintages, and from his early years as a hobby winemaker.

In a notebook of fermentation hobby records, I have a lab report dated November 3, 1998. That soil pre-plant analysis from Fruit Growers Laboratory marked my start 20 years ago in becoming

With the popularity of Ports, Madeira, Sherry, and even vermouth, fortified grape wines seem to get all the attention. But country fruit winemakers can get in on the fun as well. There

For too long, rosé remained cast under the shadow of overly sweet and one-dimensional White Zinfandels. But the surge of popularity in North America has removed the myth that rosé wines are

Many wine experts are skeptical about natural winemaking techniques. Here we define and explore organic, biodynamic, and natural winemaking so you can form your own opinion.

Take a closer look at the impact ripeness, yeast selection, oaking, enzymes, and other winemaking decisions has on the final wine.

Red wines from hybrid grapes can be frustrating — one day you have a deep garnet wine and the next you are wondering where the color went. Color stabilization is the key,

Of course the best thing you can do is check expiration dates on packages, boxes and vials. If you buy bulk loose powders (like tartaric acid in baggies from a larger sack)

There are competing images in the story of fine wine. One version goes something like, “get the best grapes you can and get out of the way.” It’s great advice and it

It sounds like you took the right approach. A VA (volatile acidity) of 0.70 is not “out of this world” high, though it is a little elevated. Especially if this was a

 Heading to wine country is a field trip for adults. You’ve got beautiful scenery, interesting people, new beverages to enjoy and an opportunity to get away from the hustle and bustle of

  Heading to wine country is a field trip for adults. You’ve got beautiful scenery, interesting people, new beverages to enjoy and an opportunity to get away from the hustle and bustle

If your primary fermentation (sugar to alcohol) is complete you shouldn’t have to add any potassium sorbate to your wine. In fact, adding sorbate to wine after performing malolactic fermentation (ML) can

Three amateur winemakers with shelves full of medals to their names for their homemade wines share advice for making great reds.

Two pro winemakers share advice for home winemakers to make sweet wine at home

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