Wine-wizard

Flat Sparkling Wine

After three months of settling, 10 bottles out of 30 were carbonated. Why were the other bottles flat?

Wine-wizard

Role of Sulfur Dioxide

Explore the role sulfur dioxide plays in winemaking and why a batch of wine that uses SO2 will have more lees than one that does not.

Wine-wizard

Oxygen’s Role in Fermentation

Is oxygen needed at the start of fermentation? And at what point do we stop giving fermentation oxygen?

Technique

Shaping Body and Mouthfeel in Wine

Whether the body of your wine is too thin, fallen out of balance during bulk aging, or has stubborn tannins that resist softening, there are

Technique

Carbonic Maceration Techniques

Used to emphasize fruity character or reduce earthy or “foxy” flavors, carbonic maceration is a red winemaking whole bunch fermentation

Technique

North American Grüner Veltliner Tips

Winemakers from four North American wineries share how they approach the high-acid Austrian variety Grüner Veltliner when it’s grown clos

Wine-wizard

Reducing quercetin levels in red wine

I am looking for strategies to reduce quercetin in red wine. Does using PVPP help with this and if so, are there thoughts on how to best use

Wine-wizard

When and ways to adjust acidity

How and when do I measure to determine how much tartaric to add, what the tartaric ppm should be, and any other question I don’t know to a

Wine-wizard

Homogenization Prior To Bottling

Why and how to to homogenize your wine prior to bottling.

Article

Live Chat with Jef Stebben (2026)

Article

Live Video Chat with Chik Brenneman (March 2026)

Article

Pressing Rosé, Creamy Chardonnay, & Oak Origins

The Wine Wizard answers a number of reader questions.