Wine Quality Consultants The fact and fiction behind one of the most influential men in wine revealed
That ground breaking article showing the effect of acetic acid on stuck fermentations reprinted at winebusiness.com
An Australian has found a great way to turn skins into mulch.
Your wine takes allot of flack from heat during it's travel and although it hurts to ask where it has been, you must do it anyway.
A varietal report to inspire Riesling fanatics.
Dominique Delteil explains the ins and outs of oxygen in all it's diverse forms in wine. Part one of a thrilling two part series.
Wild Horse Winery have been going strong for some time and have great plans for the future.
Ken Volk(Owner):"I've always been oriented to agriculture," he says, and found that with wines, he could get out of commodities and the necessity for immediacy.
When Fetzer designed their new Paso Robles winery they used all the latest techniques. They even made use of second hand equipment in their recycling efforts.
Apparently the name Brettano means british, and comes from the use of the yeast in the British brewing industry for robust flavor. Before being formally named in 1904, Brettanomyces was often called brewing fungus.
This is one of the best articles on the subject with interesting insights from different people.
On the tough marketing stage you have to be flexible and as time passes you have to do more to keep your audience happy.
The worlds largest winery has contributed tremendously to wine- making technique in it's time
Already an old buzz word, co-pigmentation is the next step in understanding wine colour. It may just be the missing link.
No. 1 Do not make wine in the bath
No.2 Do not drink from a gun barrel
When Coca-Cola bought the Taylor Wine companies and prohibited Walter Taylor from using the family name on his labels, he made the best of the situation. He signed his new labels as Walter S. Blank and created a goat-theme label, which declared "They got my name but they didn't get my goat."
UC Davis did some tests to see how filtration influences wine quality. This article is well worth reading.
Everything you ever wanted to know about labels, but where afraid to ask.
One is always at a loss when it comes to finding information about the health benefits of wine. The Society of Medical Friends of Wine has a good sight on this topic
By starting with the numbers, Leo McCloskey can create the perfect wine from a computer data base. Using a liquid-liquid chromatograph connected to a spectrometer and a data base of 35000 wines instead of a hydrometer, he can determine optimum ripeness and the best blend. Amazingingly futuristic stuff.
After years of frustration Sonoma Cutrer are now testing Screw Caps for their Founders Reserve.
Australian Riesling makers are also giving TCA a go with their Screw Caps
Duckworth winery has got a very good checklist to use when you are planning a winery.
The Star Trek communicator became the cellphone. Now, finally, the stories we have been reading in winemakers' fantasy novels become reality. They are now using radiocarbon dating to test wine for terroir and making sure that what is on the label is true.
Chapoutier have been going a similar route by applying isotopic strontium traceability tests.
Time to rethink your ideas on skin contact after fermentation. According to Principles and Practices of Winemaking (p231) "it seems that the major effect of prolonged skin contact would seem to be the ongoing extraction from seeds rather than further extraction of skin tissue". UC Davis confirms this and elaborates on the importance of copigmentation in the wine's colour in the following article.
Callaway Wines reinvented themselves from the ground up. The reinvention was comprehensive involving geographic, viticultural, stylistic and image factors.
Miguel Torres is one of Spain's best known brands and have withstood various challenges throughout the years.The Torres business was devastated by the Spanish Civil War. Its winery and vineyards were destroyed in an air raid that sent rivers of wine through the streets.
Although quite expensive these beautiful beasts have made a comeback overseas.
A very good article which discusses the use of ozone for winery and environmental sanitation. Good stuff if you have it. Put it on your chips!
If you ever even thought of buying in grapes this is an excellent example of a harvesting contract.
Artesa Winery changed from the production of sparkling wines to still wines to survive.
A very interesting article on the use of the Spinning Cone technique to reduce alcohol.
Lemelson Winery is a state of the art winery specially built for Pinot Noir.
Read all about this world class winery
A very insightful and thought provoking article on Brettanomyces.
This article originally published in Wines and Vines Magazine gives a few pointers on how to improve your tasting room.
Archery Summit is one of the few wineries in the world where the gravity flow system actually works.
Read all about this first class winery
Vineyard and Winery magazine has got an excellent article on the practice of Délestage(rack and return).
Raptor Ridge has a very thought provoking article on the process of filtration.
Tartrate stability is now performed using Electrodialysis. This stabilises the wine even against Calcium tartrates.
Clark Smith wrote a very insightful article on Cross flow filtration
Vinovation recently launched a wonderful approach to winemaking known as Grape Craft. See their amazing approach in action.
Zoecklein wrote an excellent article on the production of Méthode Champenoise
Tipping tanks? Ever heard of them? A new innovation from New Zealand that just might be the winemakers next favourite toy.
Summerhill Estate winery uses the power of their pyramid shaped winery to enhance the quality of their wine. Judge for yourselves.
"Three years of conclusive taste test comparisons in the 900ft² pyramid led to the building of our new Pyramid that is a 4 story high 3249ft² 8% replica of the Great Pyramid. "
Practical Winery and Vineyard Magazine has a wonderful article on determining grape maturity
Great article on the new Robert Mondavi winery with it's wooden fermenters and basket presses
One of the strangest ideas yet, I think, is the audio files on this site with the recorded sounds of different stages of fermentation
Go there: Lingelfelder Estate
Peterson and Sons make "Natural Wines" without any preservatives. They even wash their grapes to get rid of bird droppings and insects
