Not all wines can or should be backsweetened, but that doesn’t mean you shouldn’t learn the process. Find out the basics of backsweetening.
Balance is often the key to producing a winning wine. This means knowing how to measure and adjust acidity if needed. Learn the basics of wine acids.
A vineyard located in the middle of Manhattan? We had to investigate. Learn about Latif Jiji and the unique vineyard that he planted and has managed now for 42 years in Manhattan’s Upper East Side.
The concept of maceration is a rather simple one: Take crushed grapes (or fruit) and allow the grapes — skins, seeds, and stems — a period to soak with the grape juice.
Owning your own oak barrel can yield great rewards when handled properly. We asked the advice of two professionals that know what it takes to care for a new barrel and keep them in tip-top shape.
Many winemakers and wine drinkers can get stuck in the mentality that wine is only made from Vitis vinifera grapes, and any other additions or deviations from this platform is a clear
This Valentine’s Day, wouldn’t it be great to break open a bottle of your own homemade bubbly? Learn from two winemakers producing highly acclaimed sparkling wines about the nuances of making them at home.
Kit wines are often consumed fairly young, but great things can happen if you allow the bottles to age longer. Two supply shop owners give guidance and teach the basics of patience and best practices for aging kit wines.
A beautifully crafted white wine is a thing of beauty. If done well, a winemaker can be drinking a very nice example 8 months after harvest, plenty enough to be sipping one
Your first fortified wine can be a little intimidating. What method are you going to utilize? Sweet or dry? What type of spirits are you going to use? Then again, maybe you’re
Careful attention must be paid to fermentation to achieve great wine. We gathered experts from four different yeast laboratories to glean advice on selecting yeast strains, co-inoculation, optimal fermentation conditions, and more.
Buying your first lug of grapes can be intimidating, but it does not need to be. Get some pointers before committing to your first box of grapes.
Relentless heat can be an anxious time for winegrape growers. But the worry of vineyard heat stress doesn’t need to cause stress in the grape-grower’s life. Two professional winemakers discuss dealing with excessive heat in your own vineyard.
Not all white wines should be treated equally when it comes to processing juice. Here are some helpful tips and insights winemakers should consider when they approach their next batch of white wine — when to go for a more oxidative approach to the juice and when to go for less.
Learn the basics of what sulfur dioxide is, as well as when and how to use sulfite in your winemaking.
With the popularity of Ports, Madeira, Sherry, and even vermouth, fortified grape wines seem to get all the attention. But country fruit winemakers can get in on the fun as well. There
For too long, rosé remained cast under the shadow of overly sweet and one-dimensional White Zinfandels. But the surge of popularity in North America has removed the myth that rosé wines are