Tempranillo is a Spanish grape best known as the main ingredient in that country’s respected Rioja wines. It’s also the basis of Vega Sicilia, arguably Spain’s most famous vino. Tempranillo wines can
25 years ago, Argentina’s leading red grape, Malbec, was relatively unknown to Americans. Some wine lovers probably knew the grape from Bordeaux blends. A few aficionados may have tried an inky black
If Cabernet is the King of Grapes, Chardonnay is probably the Queen. It’s the most popular wine among US drinkers with about 20% market share, and in California there’s more of this
“I think the two biggest things for me were to get out of the science lab and get into the vineyard,” says Californian winemaker Bob Foley, known for decades of top-class Cabernet
Commercial winemakers and wine industry professionals don’t become experts overnight. It can take many vintages to figure out what works and what doesn’t work in a home or commercial winery. But that
Wild or native yeasts, according to a general definition, occur naturally in the air or on surfaces. While the word, ‘wild’ might give the romantic impression that winemaking’s native yeasts come from
Take advantage of the quieter moments in your home winery to take a deep breath and regroup. Four veteran winemakers share tips for cleaning, organizing, restocking, and reviewing the past year’s winemaking, and planning for the coming vintage.
Once upon a time Joel Peterson was a hobby winemaker with dreams of going pro. Today, Ravenswood is one of the most recognizable labels in the world. Find out how he did it, as well as his winemaking philosophy and techniques.
These three world-class sommeliers have taken the leap from designing restaurant wine programs and recommending bottles to growing grapes and making award-winning vintages of their own.
Do you know the difference between organic, biodynamic, and natural wines? Learn what differentiates each term, plus ways to cut down on the chemicals in your winemaking process.
Many wine experts are very skeptical about natural winemaking techniques. They say natural fermentations lead to unreliable or stuck ferments and regard doing away with sulfite additions — a requirement of certified