While many winemakers tend to focus heavily on operations and timeliness during harvest, the reality is that post-fermentation processes tend to require a better understanding by many winemakers. Failing to recognize when an operational step is required can be heavily detrimental to wine quality and extend resources of winery employees that are unnecessary. For example, […]
For Just 8₵ Per Bottle, You Could Change Your Wine’s Quality… Forever
For a 5,000 case winery (producing about 60,000 bottles per year or about 12,000 gallons per year), hiring a wine consultant to make the wines you want could cost you as little as 8₵ per bottle.* Getting professional assistance doesn’t have to cost you an arm and a leg. With a small annual investment, you […]
Make Your Best Wine Yet in 2024…
…By Planning NOW! It’s EASY to get into the routine and complacency of making the same wine year in and year out. What if I told you there’s also an easy way to take your winemaking prowess to the next level that won’t cost you a thing, other than a bit of time? Well… it’s […]
The 2023 Harvest Wrap Up
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 […]
