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
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.
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
Last week, while in the tasting room, a gentleman asked me a question. He prefaced it with the statement that he had asked this previously to another winery and still didn’t understand it. His question was a common one, “How
Wine blends are often considered to be more interesting than single varietals due to the simple fact that there are more components in the wine. A GSM, (Grenache/Syrah/Mourvedre) has three different wines to add to the dimension of the wine.
I love when two worlds collide. I found an article in the Epoch Times titled, :Dragon’s Blood: One of the Most Potent Sources of Antioxidants on the Planet.” I thought it was a great topic for this week’s post, as
