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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”?

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A Ghost of Cabernet Past, Swing-Top Bottles & Bottle Shock

A 40-year-old Cabernet Sauvignon that’s now as white as a ghost? Oh no! The Wine Wizard gets to the bottom of this spooky phenomenon and a

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Red Wine Lost Its Color

I have an Australian Cabernet that is now clear (see photos)! All the color deposited on the bottom of the bottle.

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Using Swing-Top Bottles

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Dealing With Bottle Shock

Article

Taming Tartness, Adding Body, & Non-Alcoholic Wine

The Wine Wiz offers her wizdom to bring a tart wine into balance, as well as ways to add body to a wine and why non-alcoholic wine productio

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Can I make non-alcoholic wine?

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Adding body to wine

I heard about a trick for home winemakers where bananas are used to add body and mouthfeel. So, my question now, is how many bananas would I

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Taming Tartness

Article

Racking in Moonlight, Acetobacter, Fermenting “dry,” and White Winemaking

While there are a lot of urban myths surrounding winemaking, the one about racking under a full moon isn’t totally hogwash. Plus, what to

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Racking by the Light of the Moon

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Acetobacter Infections

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Determining when wine is “dry”

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White Winemaking Advice

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Wine Consumer Myths

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Lowering pH

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Yeast Impact on MLF

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Dubunking Consumer Myths, Yeast Impact on MLF & pH Adjustments

If you sometimes prefer your red wines served a little on the cool side or are not afraid of buying high-end wines with screw cap closures,

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Lowering pH

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Adding body to country wine

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Understanding Degree Days

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Is chitosan safe for those with shellfish allergies?

Article

Lowering pH, add body to to country wines, degree days, & chitosan

The Wizard offers advice on when and how to lower pH. She also suggests a remedy for thin country wines, explains why degree days are only p