What I Saw and What to Plan for Next Year The 2023 harvest season brough challenges for many. But as is true for all harvest seasons: we got through them. Here are some of my top observations from the 2023 vintage across the U.S., and what to consider for next year. Logistical Challenges The extreme […]
The Power of Suggestion…
“Taste Wine with a Pro” Registration Closes November 7th Are you struggling to market wine to the younger generations? Recently, “Business of Drinks” (@bizofdrinks) posted an infographic on the results from the published study, “Millennials and Gen Z: A Comprehensive Study of Alcohol and Non-Alcohol Beverage Purchase and Consumption Behavior.” The findings indicated Millennials and […]
Tips for Successful MLFs
Many winemakers take the malolactic fermentation (MLF) for granted, assuming it has a success rate similar to that of yeast fermentation. However, MLF is tricky! Like primary fermentation, MLF is a fermentation that is carried out by living lactic acid bacteria (LAB): Lactobacillus, Oenococcus, and Pediococcus (Krieger 2005, Iland et al. 2007). All of these […]
4 Tips to Post-Fermentation Success
While many of us are likely in the middle of harvest, it’s important to remember those post-fermentation processes that have a profound impact on wine quality. Below, I’ll review 4 tips that ensure the maintenance of wine quality as fermentation ends. For Whites and Rosés, Rack Once, Off of Gross Lees, 24-Hours After Fermentation is […]
Train Your Wine Palate!
Earlier this year, I launched “Taste Wine with a Pro,” a virtually led tasting group, which is designed to introduce attendees to new wines to expand their palate, tasting memory, and wine prowess. In November, our virtual tasting is going to feature Sparkling Wines: all sparkling wines! From traditional method wines to forced carbonated – […]
The Sensory Effects of Green Juice vs. Brown Juice
In the pre-fermentation juice stages of white wine production, winemakers are provided the option to add sulfur dioxide (or not). Do you know why you would (or wouldn’t) add sulfur dioxide to a white juice pre-fermentation? When sulfur dioxide is added to most white juice, the browning enzyme polyphenol oxidase or PPO is inactivated. The […]
