It’s a legendary grape with a storied history and one of the most revered in the wine world. But it is also a cantankerous grape to grow and make wine with. Chik Brenneman shares some best practices for handling Pinot Noir in the winery.
Pinot Noir has quite a reputation. Often known as the “Heartbreak Grape” and lovingly discussed, dissected, and degustated (is that even a word?) by rabid Pinot-philes the world over, Pinot Noir was
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
We have all heard the expression that great wine is made in the vineyard. And while we home winemakers generally accept this as truth, nowhere has this been more obvious to me
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
While traveling recently in the Burgundy region of France, it was easy to see why the world loves Pinot Noir. It is the only red grape grown in that region, and the