Most wineries in the Northern Hemisphere have wine aging in tanks and barrels. Many home winemakers have wine aging in carboys and occasionally tanks or barrels. So what is there to do for winemakers and cellar masters during these cold winter days? Hibernation come to mind, however there are always winery tasks to attend. Generally […]
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Occasionally I’ll hear a comment that someone does not like a wine because it is too acidic. This could be true, however some people over generalize and condemn all wines from a region because they think they are too acidic. Acid in wine is necessary. It can help improve the taste and defends a wine […] I recall a conversation with Eric Fry, winemaker at The Lenz Winery on Long Island. Eric was talking about science and winemaking. He asked, “If the data indicates there is something off with the wine, but the taste is good, will you do anything to the wine?” He then contrasted with, “If the data indicates […] Recent lab work at Vint Hill Craft Winery started me thinking about doing lab work at home. If adding tartaric acid to the wine at Vint Hill improved the aroma and taste, could it do the same for my wine at home? If adding aging tannins improve the tannins in the wine at Vint Hill […] The only definitive thing learned about topping off is to do it. Whether you are a winemaker at a winery or at home, toping off barrels and carboys is a necessary task. There were different opinions on what to use to top off. Many wineries have excess wine after fermenting in bins and filling barrels. […] We tasted our Cabernet Sauvignon from the barrel at Vint Hill Craft Winery this week. The Cab was certainly in the direction of what I wanted. There was fruit on the aroma and taste. There were no hints of vegetative aromas and tastes. There were tannins on the finish. After withdrawing a liter […] After talking to hundreds of winemakers, one begins to form opinions of winemakers in general. One opinion is that they are unique and different. Winemaker, Kevin Robinson, at Brassfield Estate Winery in Clearlake Oaks, California stated that, “Winemakers are like snowflakes, no two are alike.” After meeting so many winemakers it is safe […] I’ve been putting off the racking of my wines at home. However since today was another cold day in Maryland, I thought I might as well taste the wines and rack them. The first was a gallon of Zinfandel from the Russian River Valley. Five weeks ago I placed a two-inch oak infusion […] I have been very interested in taking courses about wine. The online winemaking class through Washington State University was in a stand and deliver format. The instructor used slides to present the material. The audio included much more information than printed on the slides. If one downloads the pdf of the slide, they […] With nighttime temperatures in the teens and daytime temperatures struggling to reach thirty, I thought it might take awhile for the blueberries we crushed last week to ferment. Not so. The must went from 16 brix to zero in two days. Dave added more sugar and raised the brix level to eight. When […] |
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