Writer: Dawson Raspuzzi

65 result(s).

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 this advice from two Chardonnay experts. Winemaker: Kristen Barnhisel,  J. Lohr Vineyards & Wines, California Our Chardonnay is largely sourced from the Arroyo

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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 often true — but there are exceptions to both of these notions about red and white wines. For this column, I’m going to

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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 Cellars, Yorkville, California For Port wines we are big fans of Syrah and have had good results with it, but I find the

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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 the world such as Bordeaux where Brett is an accepted characteristic found in many of the finest wines. So what do the pros

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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 your own version at home. Winemaker: Lewis Eaton,  Sweet Baby Vineyard, in Hampstead, New Hampshire We make two peach wines — our White

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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 whole new tasting adventure. These aren’t the easiest wines to make, but they are rewarding on a summer day. Winemaker: August Deimel, Keuka

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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 to take from three pros in various colder climates. Winemaker: Coenraad Stassen,  Brys Estate Vineyard and Winery, Traverse City, Michigan There are just

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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


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


65 result(s) found.