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.
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.
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
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
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
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
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.
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
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,
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
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
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
Highlighting multiple fruits in a wine often brings more complex flavors and aromas to a bottle. There are multiple ways to make these wines — primarily fermenting fruits together or blending single-fruit
Get tips on performing bench trials at home from three pros who utilize bench trials at their day jobs.
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.
Looking to try something new? How about making mead, also known as honey wine. Meads come in many different forms, from dry to sweet, with added fruit (melomel), malt (braggot), spices (metheglin)
Hard cider doesn’t have to be made from apples. Try making a pear cider (perry) this summer!
Four centuries after it was first believed wine grapes would be an agricultural staple in Virginia, early prophecies are a reality. Virginia is quickly emerging as an up and coming wine region
Making wine away from winemaking regions is becoming more popular. As these pros will tell you, urban winemaking comes with unique benefits and challenges. Jared Brandt and his wife, Tracey, are the
Developed commercially 50 years ago, Chambourcin is a versatile grape that is most prevalently grown in the Mid-Atlantic. Producing deep red colors and strong aromas, Chambourcin grapes are used either to stand-alone