Writer: Dawson Raspuzzi

57 result(s).

Organic Grape Growing: Tips from the Pros

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Growing grapes organically, like any other crop, is often more work than using synthetic fertilizers, solutions and sprays. But in the end, many winemakers who embrace organic growing believe the resulting wines

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Preventing Oxidation

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An introduction to preventing oxidation of your wine.

Whole Cluster Pressing: Tips from the Pros

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Whole cluster pressing (foregoing the step of crushing and destemming the grapes) is most often done to make high-end white wines. The technique creates a more delicate and less astringent wine by

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Making Late Harvest Wines: Tips from the Pros

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Late harvest wines are made using grapes affected by the mold Botrytis, which dehydrates the grapes. We’ve pooled advice from three pros with numerous accolades for their dessert wines to help you

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Vineyard Winter Maintenance: Tips from the Pros

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All done using their energy to grow shoots, grapes and leaves, vines in the winter begin storing water prior to the first frost and then go into dormancy. That doesn’t mean those

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Stopping Fermentation

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Learn how to stop fermentation before reaching dryness, plus when and why a winemaker may wish to do so.

Tomato, Jalapeño, Dandelion Wines: Tips from the Pros

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Looking to try something new? You can make unique and wonderful wines from plants found in your garden or even growing wild in your backyard. Winemaker and Owner of TSJ Wine Blenders

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Making Apple Wine: Tips from the Pros

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When life gives you apples … Get tips on making various apple wine styles from the winemakers at Door Peninsula Winery (who makes sweet and a dry, barrel-aged version), Brookview Station Winery

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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

FREE

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

FREE

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

FREE

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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57 result(s) found.