Most of my conversations with winery owners and winemakers this year have circled around the recognition of decreased sales. If you read the daily Wine Industry Insight headlines, you are probably getting the same picture I am of doom and gloom for the industry. But the most recent issue of Wine Business Monthly (WBM, August […]
Harvest
Back to Enology, Part 4: “Wine is Made in the Vineyard”
And the Myth that Winemaking is More Art than Science: 1 of 2 Posts With the start of the 2024 harvest, I felt it prudent to address one of my least favorite phrases echoed across the wine industry, “Wine is made in the vineyard.” Taken literally, and one would think that filled wine bottles sprout […]
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 […]
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 […]
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 […]
“Harvest Helper” Workshop Registration Now Open!
If you’re new to this “wine harvest” thing, or simply want to make sure you’re using the best possible winemaking practices, then the Harvest Helper Virtual Workshop is for you! We’ll spend 3 days, over our lunch “breaks” reviewing essential harvest practices for the cellar. Such topics include: PLUS, Q&A is open each day for […]
