I have discussed fermentation in multiple posts. Without fermentation, we would not have our beloved wine. The alluring aromatics and the exquisite flavors can be delivered to the bottle in a number of ways.   Blends are extremely common in today’s
This vintage has been an interesting one so far. I am not ready to go as far as calling it a “winemaker’s vintage,” but it definitely is going to be an intriguing one.  The season began with an incredible amount
Today's post is talking about a very important aspect of the winemaking process - must.   In order to get to the must, we should back up a bit and go to the vineyard.  As the season progresses, chemical changes are
The temperature is heating up and before we know it, harvest will be here. After the fruit is processed, it is time for the all important fermentation to begin and there are several factors that play a role in making
chloroplasts in a plant cell
One of the questions I get asked a lot is what is dry farming and why is it “such a big deal.” You hear winemakers talk about the fact that their vines are dry farmed. Why is that something that
In the past, I have talked about some of the wonderful aspects of winemaking. But today, I thought I would talk about something that is a real issue in the vineyards and can ultimately have an impact on the quality
All bubbles are not created equally. That does not mean that one method is necessarily better than another, rather the bubbles the different styles of sparkling wine are made through distinctive techniques. The most typical ways that the bubbles can
Lateral pulling is something that we don’t hear much about in the wild of wine making, but it is extremely important to the vine. It is extremely necessary in a vintage like this year, where the water has been plentiful.
woman on adventure looking at mountain
I have discussed in the past the legal definition of a single varietal wine. The magic number is 75%. As long as a wine has 25% or less of another grape variety, the winery can officially call it a single
Have you heard of carbonic maceration? It is rather an old technique that is, once again, becoming a hot topic. The technique was invented by Michel Flanzy in 1934. At the time, apples were stored under CO2 in order to