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Writer: Dawson Raspuzzi

69 result(s).

Co-Fermentation: Tips from the Pros

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Wine blends are most often created after fermenting each variety
separately. However, that isn’t the only way to do it. Some wine-makers choose to co-ferment certain varieties together, believing this approach adds to the complexity of the resulting wine. Get tips on co-fermentation from three pros who endorse the benefits.

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Red Bordeaux-Style Blends: Tips from the Pros

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Three pros making high-end red Bordeaux-style blends share their advice on crafting these complex, elegant wines.

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Medal-Winning Dessert Kit Tips

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Following the directions that come with your wine kit will result in very good wine, but sometimes experimenting is part of the fun. Three award-winning winemakers share how they go about making adjustments to dessert wine kits — a category of wine that works well with fortification and other tweaks.

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Hard Cider Variations: Tips from the Pros

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Fall is here and there is an abundance of apples available and ready to be fermented. Three experts share advice for three different types of hard ciders (fruited, spiced, and hopped) so that you can try something different this year.

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Pressing Like the Pros: Tips from the Pros

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Do you whole-cluster press? Separate free-run juice and press fractions? Maximize juice collection through high pressure? There are a lot of decisions to make while pressing that will have a big impact on the final outcome of your wine. We put the squeeze on three pro winemakers to share their pressing tips.

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Wine from Frozen Must: Tips from the Pros

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When you want to make wines from grapes but it isn’t harvest season, one option home winemakers have is purchasing buckets of frozen must or juice. Three industry experts share their coolest tips.

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Finding Balance with Hybrids

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Hybrid grapes pose certain challenges to winemakers including higher acidity and lower tannins. Three cool-climate winemakers share their advice to create a balanced wine from these grapes.

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Cooking with Wine

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Wine isn’t just the best beverage to pair with food, it’s also great to use as an ingredient in meals. With that in mind, we asked some experts in the kitchen for their advice when it comes to cooking with wine. White, red, or other, wines always have a place in the kitchen.

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Backsweetening Fruit Wines

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Backsweetening is a popular method to balance and bring out the fruit character in fruit wines. We enlist two experts to share their tips to backsweetening success.

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Blending Italian Red Wines

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Three North American winemakers share their best advice for blending red Italian varieties that are often lesser known and less common in the New World. These grapes bring their own challenges, but

Traditional Meadmaking: Tips from the Pros

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Want to try something new between grape harvest seasons? How about trying your hand at making mead, a wine made from honey. Meads come in many different forms — from dry to

Tannin Additions: Tips from the Pros

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A grape’s tannin structure is impacted by varietal, terroir, and growing conditions. Sometimes, grapes lack the tannins desired, and when that happens winemakers have the option of techniques to maximize extraction, adding tannins, blending, and more. Three pros share their approach in this issue’s “Tips from the Pros.” Phil Plummer, Winemaker at Montezuma Winery in

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Red Fermentation Decisions: Tips from the Pros

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They say winemaking is part science, part art. That expression may ring most true when it comes to fermenting red wines. While there have been numerous studies and much research regarding the benefits of various techniques used during fermentation, winemakers still often go with their gut, rely on their own experiences, and preferences. And the

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Benefit from a Cold Soak: Tips from the Pros

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The benefits of cold soaking are debated among winemakers, but those who subscribe to the technique of keeping (usually red) grapes cool for a few days prior to fermentation swear by it. Two pros share their reasons why they always cold soak, and how you can do it at home too. Ann Moller-Racke, Blue Farm

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Spring Vineyard Care: Tips from the Pros

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The summer and fall are when most of the action happens in the vineyard as leaves are thinned and grapes ripen on their journey to be turned into wine. But none of that matters if the vines aren’t healthy going into the summer. As “Backyard Vines” columnist Wes Hagen puts it, “Spring is where the

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Blending with Malbec: Tips from the Pros

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Malbec makes great varietal wines (check out the feature on page 40 for advice on this approach), but is also commonly used as a blending component, specifically for Bordeaux-style blends. In Bordeaux, Malbec is often a smaller component of wines that rely heavily on Cabernet Sauvignon and Merlot, and sometimes used in conjunction with the

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Intro to Wine Kits: Tips from the Pros

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Whether you are new to the winemaking hobby or looking to supplement your grape winemaking during the off-season, making wine from a kit results in great tasting wine in less time and

Purchasing Grapes

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As harvest kicks into full swing it is important for winemakers to know the right questions to ask and things to look for when purchasing grapes for this year’s fermentations. Get that

Best of Show Tips

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While none of the three panelists for this “Tips from the Pros” column are actually pros, their knowledge is second to none. We’ve accumulated three “Best of Show” winners from the 2019 WineMaker International Amateur Wine Competition to share their medal-winning advice. Kathleen Ondrus, Winemaker of the Year and Grand Champion Wine at the WineMaker

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Blending Fruit Wines

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Country wines made with multiple fruit varieties can be blended prior to fermentation or after. Learn how two professional winemakers decide when to blend, as well as the other considerations they account for when making these lovely summer sippers.

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Bench Trials: Tips from the Pros

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Get tips on performing bench trials at home from three pros who utilize bench trials at their day jobs.

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The Pearson Square

FREE

The Pearson Square is a tool to calculate the number of parts of two different solutions with different concentrations that are required to bring one of the solutions to a desired concentration. The Pearson Square can be intimidating to newbies, but when dissecting it piece by piece it is relatively straight-forward, and understanding it will pay dividends.

Egg White Fining

FREE

An introduction to fining wine with egg whites.

Cheesemaking: Tips from the Pros

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You make your own wine, but have you tried making cheese to go with it?

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Topping Up Your Wine

FREE

What does “topping up” mean and when should it be done?

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