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.

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Flat Sparkling Wine

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

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Oxygen’s Role in Fermentation

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

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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

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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

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Homogenization Prior To Bottling

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

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Pressing Rosé, Creamy Chardonnay, & Oak Origins

The Wine Wizard answers a number of reader questions.

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American vs. French Oak

Can you summarize the differences between French and American oak in winemaking?

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Creating California-Style Chardonnay

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Press timing for rosé wines

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Small Barrels, Unwanted Secondary Ferments, Natural Ferments, & Cold Stabilization

The Wine Wiz explains the differences winemakers must consider when aging wine in smaller-volume oak barrels. She also troubleshoots an unwa

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Aging in Small Oak Barrels

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Unwanted secondary fermentation

There’s nothing quite like popping open a bottle you meant to be still and finding it has turned into a sparkling version of itself.

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“Natural” fermentations

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Cold stabilization

Article

Over-Oaked Chardonnay, Choosing Yeast, Hard Water, & Stuck Ferments

Always start small with additions — it’s much easier to add more than to take something out later. That said, the Wine Wizard shares adv

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Curing an over-oaked Chardonnay

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Choosing Yeasts

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Dealing With Hard Water

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Stuck Syrah Fermentation

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Maximizing Color Extraction, Wine Aging Temps, a Need for Decating, & Taming Tannins

The Wiz offers advice on maximizing color extraction and shares the impact temperature plays in it. Plus: How cold is too cold to age wine,

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Maximizing Color Extraction

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What temperature is too cold to age wine?

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Do tannins soften over time?

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Why does my wine require long decanting times?

I make dry red from my estate Petite Pearl. Why does 3-year-old wine take so long to “open up”?