Wine Quality Consultants
Six Carneros winemakers discuss their criteria for picking and achieving perfect ripeness.
"For example, with vertical canopies, he thinks orienting rows into the sun can shade fruit and keep it cooler, “stretching that (hang time) window out a bit.”"
A touchy subject that has gained many supporters with time. Before there was crossflow, many winemakers would not have dared to sterile filter. Now these machines can't keep up with the workload.
It is always good to brush up on the basics and this article gives a concise explanation of the theory that is prettier than the practice.
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This innovative amateur winemaker is using the novel technique of capturing yeasts in dialysis tubing, to ferment sparkling wine.
Although we would not for one second contemplate adding water to juice, rehydration seems another matter altogether.
It is not often that I see a good technical winemaking website, but the VAWA website by the Amateur Winemakers of Vancouver is simply inspiring. This site is relevant to both amateur and professional winemakers.
A group of wine professionals, including some Masters of Wine, are said to do the Full Monty for charity.
A French Professor has invented a kit that consists out a decanter and a special copolymer (shaped like a bunch of grapes) to rid wine of TCA.
A Portuguese Rosé in an aluminium bottle that chills wine five times faster than a normal glass bottle will be launched in the UK.
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"Cult" wines can now be made over the internet through the website Crushpadwine.com. This website is the brainchild of the San Francisco based company, Crushpad, that allow anyone to make as little as one barrel of wine over the internet through their facilities.
"Runquist believes seeds can be the biggest contribution to harsher tannins, so the wine doesn't see pumps for transfer, and gentle pressing avoids seed tannin extraction. The wine goes directly from press to barrel, and primary fermentation is completed in the barrel."
Dominique Delteil gives some pointers on making wine from grapes that are infected by Botrytis.
Geosmin is a very secret wine sickness that closely resembles mustiness in a wine. A French researcher has finally come to the bottom of this mystery.
After an article by Richard Smart in Practical Winery and Vineyard, the movement by growers to stop the apparent excesses by winemakers regarding ripeness is gaining momentum. Does not matter on which side of the argument you are it is still good food for thought.
Researchers have finally proven that oxygen is not necessary for bottle ageing and so doing added a lot of weight to the argument for synthetic closures.
Google never stops astounding and one of its latest additions, Google Scholar, is just the ticket to find some odd scientific articles on just about anything.
This Internet Radio station gives good advice to wine lovers in a very informal and easy style. Give it a go.
The urban myth that the depth of a bottle's punt (dimple) is a measure of quality has been given some substance after a British scientist discovered that size counts. He even has an equation to prove it.
An Oregon winery has become the first winery to be granted the right to state its reservatol content on the label.
Health campaigners have succeeded in censoring a wine advert. Read about France's strange advertising laws and judge for yourself.
