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.
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.
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.
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.
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 can be worth the work. Rusty Folena: Vino Noceto, Plymouth, California Sangiovese is the primary red Italian varietal we work with, with 24
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 tannins, blending, and more. Three pros share their approach in this issue’s “Tips from the Pros.” Phil Plummer, Winemaker at Montezuma Winery in
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
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
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
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
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 WineMaker International Amateur Wine Competition to share their medal-winning advice. Kathleen Ondrus, Winemaker of the Year and Grand Champion Wine at the WineMaker
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.
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) and so on. But to get a good foundation for your meadmaking, start at the beginning with traditional mead. Heed the advice from
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 in America, with wines that have received national and international attention. In 1619, Jamestown settlers saw the potential for winemaking in the colony.