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Writer: Dawson Raspuzzi

49 result(s).

Troubleshooting Home Vineyards: Tips from the Pros

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To make the best wine, you need the best grapes. And that requires a lot of work in your hobby vineyard. Get tips on what to look for and when to look

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Using Pectic Enzymes

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When and how to use pectic enzymes.

Sourcing Grapes

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Want to make wine from fresh grapes but not sure how to go about getting them? Here’s an introduction about sourcing grapes.

Pairing Wine and Food: Tips from the Pros

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There are many views on how to properly pair your wine and food for the most enjoyable dining experience. Three experts illustrate this while offering advice. Chef: Mark Molinaro, Northern Arizona University

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Wine Blending: Tips from the Pros

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Varietal wines are great, but there is only so much that can be done when working with a single grape variety. To create a truly complex wine, try blending multiple varieties that

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Design a Great Home Wine Label

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You are already proud of the wine you made, but when it comes time to share or gift your wine, you want to be proud of the packaging too. Use these tips from label design pros to get you started.

Sur Lie Aging & Bâttonage

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An introduction to sur lie aging and why you may want to consider it for your next batch.

Pesticides in the Vineyard: Tips from the Pros

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Growing grapes is a lot of work. In addition to wildlife, many varieties are susceptible to disease that, if unprotected against, can claim your vines very quickly. Two pros from different regions

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Keeping Notes in the Winery

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Why it is important for winemakers to take notes, and what information should always be recorded.

Crafting Chardonnay: Tips from the Pros

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There are many different techniques and styles to choose from when it comes to Chardonnay. Do you want a buttery, barrel-aged Chardonnay or a crisp, acidic one? When weighing your options, use

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Crafting Age-Worthy White Wines

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A common perception about wine is that red wines should always be aged and white wines are intended to be consumed young. I won’t call this a total misconception — it is

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Making Port-Style Wine: Tips from the Pros

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Port is a fortified wine made in Portugal, but many North American winemakers are making their own versions. Use their advice to try your own Port-style wine! Winemaker: Matt Meyer, Meyer Family

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Controlling Brettanomyces: Tips from the Pros

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Brettanomyces has been known to take hold of wines —and entire wineries — destroying countless hours of hard work that was put into creating these wines. However, there are also regions in

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Protein Stabilization

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Get hot tips for protein stabilization.

Making Wine from Stone Fruit: Tips from the Pros

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Stone fruits (those with pits like cherries, peaches, plums, etc.) are generally off-dry to sweet wines that are easy to enjoy on a warm summer evening. Two pros share advice on making

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Using a Hydrometer

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Learn the basics of how and when to use a hydrometer in your winemaking process.

Making Off-Dry White Wine: Tips from the Pros

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There is a lot more to off-dry wines than what you may perceive from mass-produced discount bottles from the supermarket. A little sweetness with balanced acidity can add complexity and create a

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Cellaring Wines

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Learn the basics of how and where to age your homemade wines.

Cold-Climate Grape Growing: Tips from the Pros

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Even the most ideal climates for growing grapes face certain hardships, but growing vines in colder climates definitely have more than their share. Get tips on what to grow and what precautions

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Understanding Brix Readings

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One of the most important measurements a winemaker must stay on top of from the time grapes begin to mature in the vineyard through the end of fermentation is degrees Brix. Brix,

Amateur to Pro Winemaking Glory

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Raymond Meyer was the first person to win the three most competitive amateur winemaking competitions in North America, and now he can add a professional “Wine Person of the Year” to his resumé.

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Red Hybrid Color Stabilization: Tips from the Pros

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Red wines from hybrid grapes can be frustrating — one day you have a deep garnet wine and the next you are wondering where the color went. Color stabilization is the key,

Grand Champion: Dry Finish

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Michael Rinker’s 100% Red Mountain Cabernet Sauvignon was named Grand Champion at the 2015 WineMaker Magazine Amateur Wine Competition. The grapes were sourced less than 15 miles (24 km) from his home

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Selecting Yeast Roundtable

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As illustrated in the WineMaker Yeast Chart, there are many commercial yeast strains available for home winemakers to choose from. And that list doesn’t even count the numerous other strains marketed and packaged

49 result(s) found.