Writer: Dawson Raspuzzi

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

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

Pectic enzymes are often required when making fruit wines, but also come in handy in certain situations when making wine from grapes. Learn more about the benefits of pectic enzymes.

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

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

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

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.

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

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

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

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

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

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

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

Get hot tips for protein stabilization.

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

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

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

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

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

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,

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.

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,

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

For tips on selecting the best strains to get the job done, we asked four experts with various wine and yeast-related backgrounds to give us a hand.