Wine is Made. Now What? - The post-harvest lull, for many, can feel like a short reprieve in the cellar. However, post-processing is when real winemaking operations begins! There are many requirements in the cellar that still demand the winemaker’s attention. Today, I’m going to review a few key operations that require focus between November and December. 1. Ensure MLF is […]
5 Tips for MLF Success - Malolactic fermentation (MLF) is tricky! The biological conversion of malic acid (naturally found in grapes) to lactic acid by lactic acid bacteria (LAB) is a finicky process that can resort in off-flavors, a sluggish process, or even spoilage. It’s up to the winemaker to really pay attention to several parameters to ensure that MLF completes […]
A Harvest Season of… Hope? - 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 […]
Back to Enology, Part 5: “Wine is Made in the Vineyard” - And the Argument for a Wine Quality Focus: Part 2 “Folklore has it in America that quality and production are incompatible: that you can not have both. A plant manager will usually tell you that it is either or. In his experience, if he pushes quality, he falls behind in production. If he pushes production, […]
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 […]
Back to Enology: Part 3, Use of Copper Sulfate - (Heads Up! I’m Sneaking in a YAN and Aroma/Flavor Discussion Here) This post is a part of the ongoing “Back to Enology” series in which I, Denise Gardner, take time to explain the science behind concepts misunderstood (or mythological) in winemaking practices. A full reasoning behind this “Back to Enology” series can be found at […]
Back to Enology, Part 2: Formula Wines are Sophisticated Wines - This post is a part of the “Back to Enology” series in which I, Denise Gardner, take time to explain the science behind concepts misunderstood (or mythological) in winemaking practices. Part 1 discussed Misconceptions around sulfur dioxide additions to wine. A full reasoning behind this “Back to Enology” series can be found at the end […]Last Call: Registration for “Flawed to Flawless Wine” Closing - Registration for our first “Flawed to Flawless Wine” webinar series is set to close on Tuesday, April 30th! If you’re ready to get some of Denise’s protocols for fixing wine flaws, now is the time to join us. All winemaking experience levels are welcome. When: Wednesday, May 1 & Thursday, May 2, 2024; 1:00-2:30pm (EST) […]
Don’t Forget: Register for “Flawed to Flawless Wine” by April 30th - Registration for our first “From Flawed to Flawless Wine” webinar series is set to close at the end of April! Don’t wait to sign up for this series! If you’re ready to get some of Denise’s protocols for fixing wine flaws, now is the time to join us. All winemaking experience levels are welcome. When: […]
Back to Enology, Part 1: Adding Sulfur Dioxide to Wine - To quote physicist Lisa Randall, “You can’t have these executive committees or congressional committees that really understand things. I mean, some things are difficult to understand, and not everyone will understand them. And it’s really important for a scientist to be able to at least get the information out there and have that taken into […] There is No Magic Bullet…to Fixing Flawed Wine - I know. That is sad, sad news. But here’s the good news! There are tried-and-true methods for fixing wines that contain a technical wine flaw. AND, you can learn those methods to take out the guess work of fixing those flawed wines. If you ever became subject to buying expensive product fixes, and were disappointed […]
Are You Stabilizing and Preparing Wines for Bottle Properly? - 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 […]
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 […]
Harvest Helper Workshop Registration Closes Tomorrow! - This is a “last call” for our upcoming Harvest Helper Virtual Workshop that begins on Monday, July 31st at 11:00 AM (EST). 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 attendees! Bring those questions! This workshop is for […]
“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 […]
The Do’s and Don’ts of Harvest - Lessons Learned from 2022 The 2022 harvest season reminded me that great winemaking is often knowing when to react to something, and when not to react to something. During last year’s vintage, I received a higher-than-average number of questions and situations that I never experienced prior to 2022. For these reasons, I thought now would […]
Harvest Is Coming - Guess what? Harvest is starting to sneak up on us. Although there is probably TONS of work to be done in the vineyard, it’s also time to start preparing the winery for harvest. Do not let harvest preparation get away from you. Any good winemaking team will tell you that one of the key methods […]
Want to Taste Wines with Denise? - Have you wanted an opportunity to sit alongside Denise and taste a series of wines with her? Well now is your chance! Starting in July 2023, Denise Gardner Winemaking is launching the first ever virtual tasting group, “Taste Wine with a Pro!” Here’s how it works: Who Should Sign Up? While these tasting groups are […]
Wine Fault Series: Oxidation - One of the wine faults I’ve been finding more frequently in commercial wines is the presence of oxidation. Truthfully, I find this most commonly in bottled white wines. However, a few times a year I’ve been tasked with the challenge to fix oxidized red wines that are still in tank or barrel. Thus, I thought […]
Wine Fault Series: Volatile Acidity (VA) - Volatile acidity (commonly abbreviated as “VA”) is the concentration of accumulated volatile acids, or those acids that can be separated through distillation. In wine, acetic acid is the primary volatile acid. Acetic acid is also the primary acid associated with vinegar. This is why high VA is associated with the detection and potential perception of […]
Fining Agent Refinement - In the world of winemaking, fining agents are what are known as “processing aids.” Unlike ingredients or additives, which stay in the wine after their addition, processing aids do not remain in the wine. Or, if they do, it is at such negligible concentrations that they may be unmeasurable. Nonetheless, the use of certain fining […]
Does it take 12 weeks to bottle a wine? - If you ordered “Everything You Wanted to Know about Wine Bottling,” a 3-part webinar series presented by winemaking and wine QA/QC expert, Zoran Ljepović, you may have noted that he indicates it takes at least 8 to 12 weeks to bottle a wine. How can that be?! What is “Pre-Bottling?” Pre-bottling, the set of operations […]
4 Large Reminders about Wine Bottling Operations - Wines can be ruined in just one moment: during bottling. After all of the attention in the vineyard, all of the details that go into making the wine… …we can completely ruin the quality with poor bottling practices. While this operation seems somewhat straightforward, and may often become boring, there is an incredible amount of […]
Determine Your Winemaking Goals for 2023 - The end of the calendar year tends to feel quite chaotic for many winery operations. That’s why Denise Gardner Winemaking offers two end-of-year planning tools to keep your winemaking focused and in a positive direction. Both of these tools are now open to all individuals that read this blog. Don’t forget to review the harvest […]
4 Post-Harvest Reminders for Wineries - The 2022 harvest season was a somewhat taxing harvest year for many. While the end of harvest season can feel physically tiring and draining, it can be a good idea to take a small breather in the cellar and organize one’s thoughts. Taking a few moments to plan can be a helpful strategy in developing […]
Red Wine Color and the Processes that Change It - A winemaker’s desire to produce a deeply colored, concentrated red wine can be a strong driving force behind winemaking operational decisions. Processes like cold soak, extended maceration, or even the use of saignée become the norm when winemakers hear other winemakers employ these techniques to enhance red wine color. But sometimes our use of a […]
Are you taking adequate fermentation records? - Having adequate detail in an easy-to-navigate record keeping format allows winemakers to: quickly see past decisions, evaluate which treatments were effective for various wines, and assess general inventory needs on a regular basis. While the use of wine production software systems are often helpful, many winemakers strive to take good notes on the cellar floor. […]
3 Facts About YAN You Probably Forgot - As many winemakers have already jumped into harvest, I wanted to highlight just how important nutrient supplementation can be during primary fermentation! But, wait! Are you confused about what YAN is? Have no fear! You can jump over to my FREE primer on yeast available/assimilable nitrogen (YAN), Fermentation Nutrition: What to Know and Why to […]
3 Ways Any Winemaker Can Improve Their Skillset Today - In my previous job as an Extension Enologist for Penn State University and now, as a Winemaking Consultant, I regularly find that so many winery operations (and their employees) are hesitant to invest in technical guidance or assistance. As someone who has regularly found that winemaking knowledge is power in the cellar, it is quite […]
Is Wine Analysis Important in Winemaking? - Maintaining good winemaking records is key to monitoring the quality of the wine. Many winemakers take good notes, recording processing steps as well as all ingredient and processing aid additions that go into the wine. However, maintaining adequate analytical records of wine is also important. As a consultant, I meet winemakers with a variety of […]
Are you maintaining the fundamentals on filtration? - Wine filtration seems to stump many of us. Some wines go through filtration with ease. Others… not so much. But why? Why is there such variation in filtration success? Filtration challenges and reminders Filtration is an essential part of the winemaking process, offering both clarification and microbial stability options for a wine. Filtration operations are […]
Set Winemaking Goals for 2022 - Taking just 30 minutes to review the past harvest season can save time and resources prior to starting the next harvest. With that in mind, I strongly encourage everyone to do some post-harvest assessments. DGW members and clients can access a series of prompts through the Post-Harvest Preparation Checklist. If you don’t have access to […]
Did grape rot affect your wine vintage? - DG Winemaking Can Help! For many winegrowing regions, the vintage harvest season can leave winemakers in a state of distress or frustration. When the presence and proliferation of rot creeps into the vineyard during harvest season, there are a number of wine processing decisions that can influence the future of the wine’s quality. Most grape […] 3 Trendy Winemaking Techniques for 2021 - Winemakers often get overly ambitious at the start of a harvest season. It’s an opportunity to try new techniques, alter wine additions, and create something they previously imagined. However, conquering the fundamentals associated with winemaking often provides a solid foundation for crafting really great wines. This includes things like: Having sound sanitation practices. Receiving and […]
Create the Wine You Want - While each vintage is sure to deliver unexpected challenges, there are tried and true processes that can help winemakers craft the wine styles they desire with more success. What is wine style? The style of wine defines the overall body/mouthfeel and aroma of the wine produced. While several wine experts have a few different wine […]
Harvest is Coming: Are You Ready? - One of the benefits of working with a winemaking consultant is having someone readily available reminding you to prepare for harvest. Harvest sneaks up on all of us. Every year! Without fail. The time is now to prepare the cellar for the 2021 harvest season. Here are some suggestions, tools, and resources to get you […]
A-Behind-the-Scenes Look at Winemaking - What happens when two winemaking consultants get together to chat about winemaking? In February, winemaking consultant, Luke Holcombe, and I met on his podcast, “Between Two Buds.” We talk about all things associated with our winemaking journeys: from how we decided to consult in the wine industry, to perspectives associated with winemaking, and our experiences […]
Getting Stabilization and Bottling to Work for You! - Another quarterly update here! This past quarter, the biggest struggle I have seen among wineries is getting wine stabilization order or winemaking techniques correct, as well as general bottling order. Winemakers that wear multiple hats at a winery (think: needing to prune vines while also stabilizing those past vintage wines left in the cellar) often […]
The Free SO2 Bottling Dilemma - As bottling season is in full swing, I can see that many winemakers continue to struggle with free sulfur dioxide concentrations in their wines. That’s why, for the month of April, I’ve released a new Production Guide on handling free sulfur dioxide adjustments prior to bottling. This document supplements the Pre-Bottling Prep Checklists (Red, White, […]
3 Tips for Better Protein (Heat) Stabilization - For many wines, avoiding a protein haze is a primary objective to obtain visual appeal. Yet, many winemakers struggle with protein stability from logistical and wine quality perspectives. This month’s post reviews three tips on enhancing wine quality with better logistical planning for protein stabilization. The best part: any winery of any size can accomplish […]
3 Hot Winemaking Topics! An Update - Hello everyone! This month I’m checking in via an alternative media: a video! Some of you may recall I tried to do this in 2020, but obvious circumstances quickly changed my direction for the remainder of the year. So now I’m back! With a short new video talking about some changes coming for 2021, new […]
Wine Stabilization and Pre-Bottling Secrets for Success - I have come to find that most winemakers struggle with operations that occur before bottling or packaging. This includes operations after malolactic fermentation is complete, while the wine is in storage, blending, stabilization, filtration, and bottling itself. Many may wonder what the “best” order is to complete various operations, or even find themselves asking how […]
Packaging Wine in Cans - In July 2020, Wine Spectator (referenced, below) released that the wine-in-can market was worth $183.6 million. It’s an actively growing sector of the wine industry, and a market that wineries of all sizes are exploring. From a production perspective, can packages offer some challenges to the winemaker. Cans are an alternative form of packaging, a […]
Winemakers: Set Your 2021 Winemaking Ambitions - The 2020 year was a tough year. But, 2021 is now upon us and a new vintage is on the horizon. Under normal conditions, the end of the year can be grueling in the cellar. There is a general rush to get as much completed as possible, store away wines in tanks and barrels, cover […]
Real Winemaking Questions, Answered! - Successfully Conquer Cold Stability, Films, Protein Stability, & More! Like a winemaking card catalog, I siphon through all of the information that is out there, selecting the tool that is going to most benefit your operation and provide you with an immediate answer.” — Denise M. Gardner I wanted to take some time to introduce […] Top 4 Tips for Post-Harvest Success - After the crunch of harvest, the end of the calendar year can feel physically tiring and emotionally taxing, especially in 2020. While the season shifts to holiday wine sales, it’s important to remember that now is also a critical time in the cellar. It is vital to ensure that good production notes were taken through […]
DGW Insider & Elite: Consider the Possibilities - New dgwinemaking.com Services Over the last few months, Denise Gardner Winemaking has been making some behind the scenes changes to accommodate more winemakers – and wine consumers – in ways that best serve them. One of these changes has been leaving the “Darn Good Winemakers” program behind and now offering two virtual membership options: DGW […]
As MLF Bubbles Away… - Did you know? All of the resources listed in today’s post on malolactic fermentation (MLF) are now available to individuals that become a DGW Insider. DGW Insiders receive exclusive access to almost all of the content available on dgwinemaking.com: Articles, Cellar Tools, Webinars, and more! Click here to learn more about becoming a DGW Insider […]
Grapes Have Disease? Try These Wine Processing Options - Most grape diseases have an influence in wine quality in a detrimental way. Winemakers, however, can make processing decisions to help minimize that negative influence from grape disease on wine quality. For a full list of production choices when dealing with diseased fruit, please visit the webinar and downloadable notes, “Creatively Perfecting Wines from Challenging […] 2020 Harvest Brings Challenges to Winemakers - This year has thrown a lot of challenges towards us all, and the harvest season seems to be no exception. Depending on the grapes’ growing location, there may be unexpected challenges winemakers are going to have to overcome in order to produce quality, commercially sound wine. Below summarizes the key observations I have seen to-date […] 3 Things Every Winemaker can do Now to Improve This Year’s Wine Harvest - Some changes require big investment. But many wine quality improvements come with little adjustments to daily cellar practices. These are three places in the cellar that I consider fundamental to developing quality wine. Without these fundamentals, getting stuck in winemaking routines becomes the norm. Old habits die hard, as they say, and without persistence to […]
Yeast Strain Selection vs. Yeast Nutrition - As a consulting winemaker, I have made the general observation that winemakers tend to take a lot of time in selecting yeast strains to ferment grapes. Many spend significant time deciding if the marketing terms related to wine descriptors they expect to arise by the end of primary fermentation are what they desire in their […] Two Virtual Wine Making Consulting Services that can Benefit You Now! - Denise Gardner Winemaking is designed in part to provide virtual wine making consulting options for wineries of all sizes. Part of DG Winemaking’s mission is to move wineries into a realm of wine quality improvements when “good enough wine is no longer good enough.” I work with clients that want to address their quality shortcomings […] Four Virtual Winemaking Lessons You’ll Want Before Harvest! - For many of us, harvest is at the edge of beginning. As I am a firm believer in preparing for a successful harvest, I want to review a few tools available through dgwinemaking.com as à la carte purchases. Details for purchasing these lessons is at the bottom of this post. Creative Wine Styles for Hybrid […]
COVID-19 Mitigation: Harvest Preparation - As COVID-19 continues to affect many regions across the U.S., winery operations may want to tackle planning for extra precautions to minimize the infection and spread of the virus within the production space. As we discussed previously, planning before infection becomes imminent is advantageous to employers. Harvest operations have the primary advantage of typically taking […]
Free Winery Information System (WIS) Webinar Registration Open - Have you been questioning how to transfer your hard record keeping files into something more digital? Are you at a point where digitizing your systems may be more efficient? Have you felt that your operation is too small to get into the digital age? If you answered yes to any of these questions, you will […]
The “Sip & Swirl” Offers a Taste of Something New for Wine Drinkers - Too much of wine has been focused on brands, wine snobbery, and making consumers feel small for their wine choices. Denise Gardner Winemaking is offering a new, virtual platform about wine that is none of these things. What is the Sip & Swirl from DG Winemaking? Many of my long-time readers, supporters, and blog followers […]
COVID-19 Mitigation: Bottling Operations - Wine bottling, canning, or packaging can be one operational space that can be difficult for employees to maintain a 6-foot distance from one another. This is due to the assembly line format that is often set up during packaging operations. Below, we’ll explore some options available to wineries to better adapt bottling and packaging operations […]
COVID-19 Mitigation: Start Harvest Preparation Early - For most of my clients, I encourage them to get into a harvest mindset in July. Clients in southern parts of the U.S. often must start thinking about harvest in April and May. But with the advent of COVID-19 causing disruptions to our daily lives and business operations, I would encourage wineries to start planning, […]
COVID-19 Mitigation Prep in the Winery: Summary of Guidance for Food Production Establishments - COVID-19 Mitigation Strategies in Wineries Over the next several weeks, I’m going to address specific examples of essential operations in the winery production space of how one can operate under COVID-19 restrictions and better prepare for the harvest season using recommended mitigation practices. I will approach this by covering a topic, and then allowing you […]
Free MLF Webinar Registration Open - DG Winemaking is co-hosting a free webinar on Thursday, May 14th at 11:00 AM – Noon titled, The MLF Tool Box and the Magic Number. This 30-minute webinar on malolactic fermentation (MLF) with Q&A at the end will be taught by two Chr. Hansen employees: David Spector (Technical Account Manager for Wine & Fermented Beverages […]
2020 Quarter One Winemaking Updates - Authors Note: This blog post and vlog were created prior to the U.S. outbreak of COVID-19. The material covered here is based on observations, projects, and interactions with wineries prior to the various state orders to address the ongoing COVID-19 crisis. For more information pertaining strictly to COVID-19, please see past blog posts. Hello! Welcome […]
The Darn Good Winemakers Membership gets an Upgrade - The Darn Good Winemakers is an educational membership program for winemakers that was designed to build winemaker confidence in their cellar decisions. This is addressed through regular education in an applied and easy-to-understand format, and by having Denise as an available resource for winemaking questions. The Darn Good Winemakers membership offers two primary benefits: Where […]
“What do we do?” - Maintaining Individual Health and Safety while Staying in Business The COVID-19 pandemic is causing regular changes to daily life, and suggestions for essential businesses are being altered daily. The one issue I hear from wineries right now is the stress of not knowing what to do in the current moment: how to stay in business […]
Free and Discounted Services during the Pandemic - From the withered tree a flower blooms.” A Proverb During these uncertain times, I wish you all healthy, safe days ahead. My heart goes out to all of you during such challenging times. From DG Winemaking, you can expect regular open content that I hope will provide assistance to your operation during this time. This […]
DIY a Handwashing Station: Uses for Wineries - In last week’s Winery Operations in Response to COVID-19 blog post, I mentioned that wineries can set up DIY handwashing stations. Since that posts release, I thought of a few additional purposes for this station to help during the COVID-19 pandemic: Add at the entrance to the production space. Have employees wash their hands upon […] Winery Operations in Response to COVID-19 - In the wake of a National Emergency, I was hesitant to write about the spread of Coronavirus and how wineries can manage during this crisis. However, in the past 48 hours, the number of questions I have been asked made me think it may be more appropriate to provide some assistance during this time of […]
New Wine Packages = New Problems - As many in the wine industry transition from packaging wine in traditional 750-mL bottles to trying out alternative packages like cans, pouches, and Tetra packs, new stability problems emerge. It’s easy to assume that the package has no real impact on the wine other than potential quality characteristics (e.g., aromatic intensity, aromatic profiles, shelf-life or […]
What’s in that wine? Taking a closer look at wine protein stability. - Wine contains a number of soluble proteins that are derived from grapes. In fact, several processes that enhance skin exposure or extraction time during harvest and fermentation can increase protein concentrations of wine. This includes basic harvest operations like mechanical harvesting, crush and destemming (as opposed to whole cluster pressing), and maintaining late press fractions. […]
Acetic Acid Bacteria Growth in New Vintage Red Wine - A Case Study The Problem A freshly fermented batch of red wine, wine pH above 3.65, was put into a variable capacity tank (VCT). Following the completion of malolactic fermentation, approximately 50 ppm sulfur dioxide was added to the wine. The lid to the tank was floated on the surface of the wine and sealed. […] Set Your 2020 Winemaking Ambitions - Do you get to the end of the calendar year and feel desperate for a little time off? Unless you get to complete your winemaking season by September, physically, the end of the year can be grueling in the cellar. There’s a general rush to get as much completed as possible and stored away in […]
Time to Get ‘Darn Good’ at Making Wine! - “Can I cold stabilize my wines outside?” “I apply a nitrogen blanket to my wines. How long can I leave this inert gas blanket on the wine before I need to apply nitrogen again?” “Which bentonite is best for protein stability?” “I cold stabilized my wines, but after blending and bottling, tartrates formed in the […] Top DG Winemaking 2019 Posts - If you’ve been following DG Winemaking this year, you’ll notice that a new post is distributed about every other week. While I try to keep topics timely, it’s apparent that some are of more interest than others. Below are five titles and blurbs of the most visited posts for the 2019 year. Whether you read […]
Cold Stability is More Than Taking Advantage of Cold Winter Temperatures - One of my favorite movie scenes about “wine diamonds” was in Amy Poehler’s recent movie release, “Wine Country.” (Note: this trailer is probably not appropriate for your little ones!) I believe the group was at Baldacci Family Vineyards (though they used an alternative name in the movie) when one of the tasting room employees was […]
Testing Wine Post-Primary Fermentation - Is wine analysis important? If so, what should winemakers measure? Today’s blog post hopes to answer both of these questions for winemakers. While the world of wine analysis is extensive and offers anything from measuring the pH of the wine to identifying potential wine microbes, testing the wine for quality assurance practices does not have […]
Do you know if your Malolactic Fermentation is Complete? - Malolactic fermentation, or MLF, a deacidification process in which malic acid is biologically converted to lactic acid and carbon dioxide (Krieger 2005). The process is “biological” because it is carried out by living lactic acid bacteria (LAB): Lactobacillus, Oenococcus, and Pediococcus (Krieger 2005, Iland et al. 2007) that are native to the grapes or through […]
FREE Webinar: Post Harvest Vineyard Priorities - Hosted by the Virtual Viticulture Academy Join the FREE “Post Harvest Vineyard Priorities” Virtual Viticulture Academy webinar on October 16th from 7:00 PM – 8:30 PM (CST), and learn the essential post harvest actions needed to maximize vine health for 2020. Registration is required: Don’t let your vines go to sleep without the care they […] Do Your Hybrid Wines Need an Upgrade? - If you’re producing wine outside of the three big western states (California, Oregon, and Washington), then it’s likely you’re making some wines based on hybrid wine grape varieties. Hybrid-based wines are quite unique compared to Vitis vinifera-based wines. They offer a varied aroma and taste profile, different wine chemistry, and some varieties may be less […]
Fermentation Nutrition Explained - One of the easiest ways to reduce incidence of hydrogen sulfide development is by making specific nitrogen adjustments during primary fermentation. As mentioned in the last blog post, poor nutrient management can also lead to stuck fermentations. Years of research has shown winemakers that a must’s starting nitrogen concentration varies from year to year. Thus […]
What Causes a Stuck Fermentation? - Sometimes, a stuck fermentation is inevitable despite a winemaker’s best efforts to avoid it. Stuck fermentations are defined as periods of time during primary fermentation when sugar conversion unexpectedly slows down or stops completely (Iland et al. 2007). Maybe the wine takes off aggressively before the winemaker is able to gain control of the fermentation. […]
A Winemaker’s Take on Cluster Zone Leaf Removal, Part 3: Viticulture Experts Address Cluster Zone Leaf Removal - Over the last two weeks, I introduced a question that was posed to me during a previous Darn Good Winemakers session and dived into some background about science. While I try to integrate the use of science with all of my clients, I think it’s important to have a reference of limitations and expectations that […]
A Winemaker’s Take on Cluster Zone Leaf Removal, Part 2: Research Science versus Commercial Application – What You Should Know - Last week, I introduced a question that was posed to me during a previous Darn Good Winemakers session. I thought the question was so thought provoking that it required pause and attention as a blog post. Thus, today, we’re diving into part 2 of our 3 part blog series surrounding the question on cluster zone […]
A Winemaker’s Take on Viticulture Questions, Part 1: Why I Don’t Make Viticulture Recommendations - A viticulture-related question was recently posed to me during a Darn Good Winemakers session, and I thought the question was so thought provoking that it required pause and attention as a blog post. It gave me a good opportunity to think about science, how commercial operations use scientific findings, and how easily viticulture and enology […] To Inoculate? That is the Question - On August 16, 2019 (4:00 PM, EST), the Darn Good Winemakers session will meet to discuss strategies surrounding a successful native primary fermentation. In the presentation titled: Successful Native Fermentation Strategies, we’re going to learn more about Potential risks associated with native fermentations. Best strategies for maintaining a healthy native fermentation. Developing a rescue strategy […]
Intro to Winery Lab Essentials - (Just in time for harvest!) In working with a number of wineries throughout the country that range in the 2,000 case to 15,000 case annual production size, I have found that many struggle to get a firm grip on wine analytical testing. Of course, this also includes testing incoming fruit, juice, or must, as well […]
4 Helpful Tips for a Successful First Harvest - Whether you are a hobbyist winemaker or this is your first year as an established commercial winery, there are several key elements that can help make your first harvest go smoothly. Today, we’re going to review a few of those basic elements to avoid walking into harvest with an overwhelming feeling. 1. Draw out an […]
FDA Compliance for Wineries: The Whole Picture - Today is the last day that you can enroll in our “Getting Your Winery Ready for an FDA Inspection” email course, which launches next week (June 17 – 21, 2019). It’s free! You’re enrollment guarantees you: A downloadable copy of the Is Your Winery FSMA Ready? checklist, which you can reference at any time. Registration […]
Are Wineries Getting Inspected by the FDA? - Some may assume that their winery operation may be too small to get inspected by the FDA, in relation to the 2011 Food Safety and Modernization Act (FSMA) regulation. Is this really the case? The FDA now publicizes many of the food and beverage establishments that have been inspected to date, as well as the […]
Get Your Winery FSMA Ready: Free Checklist Now Available! - *Note: This post, as well as past and future correspondence about FSMA and FDA compliance is not intended as legal advice. These communications are to help clarify confusion related to federal FDA inspections associated with wineries and alcohol-producing facilities. Wineries are encouraged to seek legal counsel to determine federal and state licensing procedures associated with […]
Four Steps to Transition the Cellar in Preparation for Harvest - For those wine regions in the southernmost states, harvest prep may have already started in May, as harvest season may be in full swing early July. However, for many wine regions in the U.S., the months of June and July mark the beginning of harvest preparation in the winery cellar and production space. While it […]
Sparkling Wine: It’s All About That Base - The standard of identity (SOI) for sparkling wine styles are defined through 27 CFR 4, stating that sparkling wine is “grape wine made effervescent with carbon dioxide resulting solely from fermentation of the wine within a closed container, tank or bottle.” This definition clearly outlines the parameters for using the term “sparkling” on a wine […]
Did You Miss the Wine Bottling Webinars? - Don’t worry! You can now access the “Everything You Wanted to Know About Wine Bottling” recorded webinars and watch in your own time from anywhere. This recorded webinar series can be purchased, here. Or, you can go to the ‘Webinars’ drop down menu from the home screen. With so much that can go wrong during […]
Darn Good Winemakers Tackle Sparkling Wine Production Details in May - While sparkling wine production can be fun, it can also be a very challenging experience during its first production. While there is no one way to manufacture a sparkling wine, there are certain production elements associated with the wine that winemakers should look for to ensure flavor, foaming, and sustainability in the bottle. For the […] Last Call! Everything You Wanted to Know About Bottling - But Were Afraid to Ask Webinar Series It’s now last call for our “Everything You Wanted to Know About Wine Bottling, but Were Afraid to Ask” three-part LIVE webinar series registration. Considering bottle problems are ubiquitous regardless of winery size or the way wines are bottled, there will be something for everyone in this series. […]
Winemaking Certificate Offers Applicable Content for Budding Winemakers - If we’ve previously talked about you getting into the wine industry or are at a stage where you realize you need a professional winemaker, the chances are I’ve pitched the Penn State Online Winemaking Certificate Program to you. While I provide regular online education and virtual consulting options through DG Winemaking to address the needs […]
Four Steps Wineries Forget Before Bottling - While you may be contemplating registering for our “Everything You Wanted to Know About Bottling, But Were Afraid to Ask” webinar series, I wanted to share a few things I’ve observed wineries forgetting prior to putting a wine in bottle. These are four pre-bottling steps can make the difference between bottled wine safely delivered to […]
Bottling Wine: What Can Go Wrong? - Bottling season is intense. There are a lot of steps involved for each wine destined for packaging. Now is definitely not the time to cut corners. It’s tedious for a winery of any size, time-consuming, and can be downright boring. But that’s no reason to give into complacency in the cellar. In fact, previous research […]
Don’t Forget! “pH Explained” Webinar on April 23rd - While we talk about pH all of the time, many winemakers rarely feel comfortable discussing its influence on their wines and measuring it. Wine pH influences various chemical and microbial stabilities, and is a fluid value that requires monitoring by the winemaker. For this reason, on April 23rd, the Darn Good Winemakers session will focus […]
2019 EWE Conference Recap - Formula Wine Production, Regulatory Challenges, and Yeast Selection As many of you know, I regularly attend the Eastern Winery Exposition (EWE) Conference. The conference gives me a chance to see what’s new among tradeshow vendors and catch up with many familiar faces. You’ll usually find me at the American Society of Enology and Viticulture – […]
pH Explained - A Winemaker’s Journey to Understanding Acid Chemistry One of the most common mistakes I hear winemakers make is when they reference a wine’s pH in response to someone else’s comment on how sour the wine tastes. We’ve all heard it. Someone: “The wine is a bit tart.” Winemaker: “Well, the pH is 3.24.” This simple […]
Don’t Forget! “Creatively Perfecting Wines in Challenging Vintage Years” Webinar on March 26th - Early in March, I presented options for how to use wines produced from disease-heavy fruit at the annual Grape Expectations conference in New Jersey. However, given many winemakers could not attend this conference, I’m going to review some of these core concepts in the March Darn Good Winemakers session. If you need help getting something […]Enhancing Quality of Subpar Wines - Did the 2018 vintage leave you with wines that are less than desirable? If so, you’re not alone. Winemakers in hot, consistently dry climates get adjusted to the routine of making wine. But if you’re a winemaker in a region that experiences vintage variation, routine winemaking practices can be your worst enemy. In years that […]
Create, Sip, Serve - Producing Formula Wines Wines that require TTB formula approval are hitting grocery store and wine shop shelves: Sangria, Margarita wine, Pre-Bottled mulled wine, pumpkin spice wine, grape wine with natural flavor. These wines are “alcoholic beverages that use ingredient additions or processing alterations outside of the Standard of Identity (SOI) for wine.” The options surrounding […]
Off to the Races! Monitoring Malolactic Fermentation - Malolactic fermentation (MLF) is a common deacidification technique used to biologically convert malic acid retained in grapes and wine to lactic acid and carbon dioxide (Krieger 2005). MLF is conducted through proliferation of native lactic acid bacteria (LAB) or by inoculation of commercial LAB strains. The three existing genera of LAB in wine are Lactobacillus, […]
DG Winemaking Welcomes “Classifieds” for Regional Commercial Grapes and Wine Needs - Over the past year, requests for local and regional grapes, as well as many native and hybrid varieties, have been frequent. Regional grape shortages appear to be on the rise in many states, especially as the number of wineries without estate vineyards continues to grow. Coupled with seasonal variability – late season frosts, humid or […]
Petraea: It’s About Oak - New Year = SOPs, Monitor Wines, Inventory, and Oak While the New Year JUST happened, it’s already time to start planning for your next vintage. Lessons learned from 2018 are now behind us. There may be a few wines in tank that we’re less than happy with… others we’re eager to get to bottle (in […] “Stop the Pop!” A Webinar on Avoiding Fermentations Post-Bottling - Fermentations in bottled wines is one of the most common complaints I receive from wineries. “I can’t believe that bottle popped. Who knows how it’s being stored.” “I opened a case of wine last week, and I saw all 12 corks were being pushed.” “Is there a more efficient way of re-bottling wines that have […]
Are Your Cellar’s Inert Gasses Floating Away? - Have you ever heard someone say, “Best case scenario: fill your wine tank with wine and eliminate headspace” as an answer to a question about how to best blanket wine with gas? If so, you’re not alone. When it comes to wine storage, headspace woes and the effects of dissolved oxygen (commonly abbreviated as DO) […]
Jan. 14 – 18, 2019 “Oh, No! Wine Flaws” Online Course - Do you wish you were better at identifying when a flaw occurs during the winemaking process? Then don’t forget the “Oh, no! Wine Flaws” online course starts on January 14, 2019. It’s a short 5-day online course that will teach you how to make your own wine flaw sensory standards and review several technical wine […]Maintaining Post-Harvest Momentum - Whether you had the harvest season you’ve always waited for, or you’re just now stabilizing those wines from an unideal vintage, maintaining post-harvest momentum is a challenging thing. The crunch time of harvest is draining: physically tiring and emotionally taxing. If you didn’t take good notes through the harvest season, it can be difficult to […]
“Oh, No! Wine Flaws” Online Class Registration Now Open… - Are you nervous to let other people taste your wine? In fact, are you regularly getting expert wine tasters to evaluate your wine? Having trained professionals that can identify wine flaws before the wine reaches a consumer can be an advantageous quality control strategy for wine brands. No human is perfect in our ability to […]
“Winery Sanitation Steps that Work” Webinar is Coming Up! - Do you know wine microflora that can lead to wine spoilage? (Are you currently contemplating what the word “microflora” means?) Do you currently feel like cellar sanitation takes too much time? Or that it’s not worth it because – well, you’re making wine? Then the next Darn Good Winemaker webinar, “Winery Sanitation Steps that Work” […]
Nebraska’s Wine Industry: Creativity, Back to Basics, and Hospitality - Last month, I had the pleasure of visiting with members of the Nebraska wine industry. Their 2018 Vindemia Nebraska conference met at the beautiful Lied Lodge on the historical Arbor Day Farm property in Nebraska City. While our surroundings were supplemented with lovely fall foliage, history, and a warming, monumental fire place, the focus of […] Winery Sanitation Steps that Work Webinar Registration Now Open… - Become a Darn Good Winemaker Do you know why keeping the cellar environment is so important to wine quality? Have you considered how things like air flow and dust can potentially cause problems with your wine? Let’s face it, talking about cleaning and sanitation is not the sexiest winemaking topic out there. But it is […]
Demystifying Sulfur Dioxide Webinar Registration Now Open… - Become a Darn Good Winemaker Ohhh sulfur dioxide… how you’ve been puzzling the minds of winemakers for centuries. Generally, must winemakers know that sulfur dioxide is needed for wine preservation, but how to apply it and how much to add to wine is a continuous guessing game. Sometimes we think we add enough, only to […]
Thanksgiving Wine Purchases - Thanksgiving is filled with opulence: the food – both quantity and quality, the family, the leftovers, the flavors, the fun… the wine. But the Thanksgiving holiday can be a challenge when it comes to wine selections and what to pour for guests. With so many side dishes, mixes of flavors, and lots of savory and […] Want to become a Darn Good Winemaker? - Have you ever wanted to ask a wine question and just know where the answer is without spending hours filtering through Google? Our winemaking lives are FILLED with questions: How much sulfur dioxide should I add at crush? How do I make a sulfur dioxide addition? What are the advantages to native/spontaneous fermentations? What’s this […]
Keep an Eye on Malolactic Fermentation - Malolactic fermentation (commonly referred to as “MLF”) is the biological conversion of malic acid to lactic acid. This process is “biological” in that lactic acid bacteria (LAB) cause the change in malic to lactic acid present in the wine. While LAB are native to wine grapes, they can also be added through inoculation throughout several […]
Reminder: Prospective Wine Grower Online Workshop in November - If you are a new or prospective wine grape grower, I encourage you to attend the upcoming virtual Prospective Wine Grower Workshop from Westover Vineyard Advising’s Virtual Viticulture Academy on November 12th, 13th & 14th from 6:30-8:30 PM CST each night. The Prospective Wine Grower Workshop provides over 6 hours of live detailed, interactive discussion […]
Introducing Pennsylvania Wine - DGW Wine and Food Pairing Guide Released! Featuring Pennsylvania Wines Why did Denise make a wine purchasing guide? Several years ago, I was interviewed by a journalist that asked me how I managed to have wine with dinner almost every night. This was such an odd question for me. As I plan out dinners for […]
Wine Flaw Focus: Hydrogen Sulfide and “Reduction” - Direct causes of hydrogen sulfide and “reduced” sulfur-based off-odors is still a bit unclear. While basic wine production techniques decrease the risk of this wine flaw, many winemakers experience the incidence of this flaw several times over the course of their career. Hydrogen sulfide, commonly referred to as H2S, is usually correlated with inadequate nutrient […]
Producing Quality Red Wines with Unripe Fruit - When a vintage goes less than planned, it can often produce hardship in producing high quality red wine. There are several issues that are concerning with regards to red wines: Lack of color intensity Excessive astringency or bitterness High acid (sourness) Lack of alcohol Incidence of green flavors, many that may smell like “green bell […]
Crafting Formula Wines with Intention - I would consider any wine product that requires formula approval by the TTB a “formula wine.” Many wines that include flavoring and/or coloring additions require formula approval by the TTB in order to receive a Certificate of Label Approval (COLA) for that product. Common examples of formulated wines include pre-packaged or pre-bottled: Sangria [Mulled] Spiced […]
Winemaking Strategies for Rainy Vintages: Remembering 2011 and Preparing for 2018 - With Hurricane Florence threatening most of the Eastern seaboard and Mid-Atlantic, I think it’s an important time to take a moment and communicate a practical plan for your winery staff. There’s a few days left to get organized, and not a moment to waste. Remember that keeping your family, employees, and families safe is the […] Harvest Must-Haves: Having the Right Plan Can Set You Ahead of the Winemaking Curve - Planning, though time consuming, can be your best friend during the hectic harvest season. Taking the appropriate action steps to think through your winemaking production process is a game changer. As head winemaker or general manager, writing down and documenting your winemaking process for cellar employees can Improve your management practices Enhance communication Get everyone […]
YAN… to the Rescue! - It’s impossible to talk about the pending harvest without talking about YAN. Every year, I run into winemakers asking me what nutrient additions to make when they do not know their starting YAN, or yeast assimilable nitrogen (aka yeast available nitrogen). Not knowing the must’s YAN concentration when treating fermentation with nutrient supplements is equivalent […]
The Wine World Can’t Get Enough of Pet-Nats - If I had to count on all of my fingers how many pét-nats I’ve actually enjoyed in my life, I could readily hold up just one finger. No, not that finger. I literally mean, I’ve only ever appreciated and enjoyed one pét-nat over the course of my professional tasting career. I’m sure some of my […]
Current Freebies & Paid Content on the DGW Website - One of the most common concerns I hear about hiring a wine consultant is concerns about retainer payments. Luckily, I’ve designed DGWinemaking (DGW) without retainers, but with a focus on solving problems for winemakers, the cellar crew, and tasting room staff. There are several tiers of involvement one can participate in depending on the needs […]
FDA Compliance Training Course: Now Available! - Did you miss the FDA Compliance Training webinar series? Not to worry! Now you can take the entire course on your own time in the comfort of your home. You can find the entire series available within the “Training Videos” section of the DGW Learning Center. http://www.dgwinemaking.com/winemakers/portfolio-type/video/You simply cannot do FDA compliance documentation alone. DGW […]
Pairing Michigan Wines with a Formal Dinner - A Note about the Som Series There’s something about that 9-letter word, sommelier, which turns your average wine drinker into a sudden beer drinker at the very mention of their presence. Let’s face it: the world of wine can be intimidating. Sometimes I hear wine discussion and judgment within groups of people and I internally […]Beat the Heat with Sangria - We’ve rounded the corner into hot summer days here in Pennsylvania. When it comes to wine, there’s only one way I know how to beat the heat: make some fresh Sangria! Sangria is one of my favorite wine cocktails to make for family, friends, and guests during the hot summer months. I love taking different […]
Wine Consumers Tasting Cabernets - I was recently at a wedding in which one of the guests brought her glass of wine to me and said, “Taste this. This doesn’t taste like a Cabernet Sauvignon.” I tasted the wine, and actually, I thought it did taste like a version of Cabernet Sauvignon. The guest’s primary complaint about the wine was […]Preparation to Ease Harvest Chaos - The start of summer is the beginning of the end for winemakers: we know harvest season is just around the corner. That means the grape harvest chaos is ready to unleash itself upon us: the frequent and unplanned grape deliveries, tank space situations causing stress, wondering if correct additions were made, late hours, sore muscles, […]
High pH Wine: Workshop Coming Your Way! - During my time with Penn State Extension, one of the most common problems I found in red wines was related to stability. Specifically, many wine producers were facing unusually high pH’s with varying levels of total acidity (TA). The increased pH caused a number of issues for otherwise normal wines: Red wine color instability Odd […]
Winery Compliance Training Series: Registration Open! - While compliance for FSMA is not the most fun winemaking topic, it can also appear overwhelming. However, with the FDA’s goal of inspecting each FDA-registered food/beverage manufacturing facility by the end of 2018, many wineries are getting a head start on developing their compliance documentation and preparing for future FDA inspections. If you would like […]
Pre-Bottling Prep - The Pre-Bottling Prep Production Guides for white, red, and formula wines are now available on the DGW Learning Center. What is the purpose of pre-bottling prep production guides? In meeting with current and potential clients, I have noticed that many wineries struggle with logistics surrounding pre-bottling operations. Pre-bottling operations include: Testing for and performing heat […]
FSMA and Wineries Webinar Registration Open - A few weeks ago, I released information on the Food Safety and Modernization Act (FSMA), and how it pertains to wineries. On Tuesday, May 15th, I’ll host 2 live webinars covering the following material with regards to FSMA and wineries: A brief explanation of what FSMA is The differences between federal, state, and local regulations […]Creating Hybrid Wines True to Style - Over the years, I’ve noticed that it’s easy for wineries to fall subject to – what I like to call – the “ice cream syndrome.” In this case, one varietal wine is made for each wine grape variety brought into the cellar. Soon, a wine list in a tasting room can feel a bit like […]
Denise’s 2018 Wine Conference Finds - In January through March, I traveled to a number of states and conferences throughout the country including VinCo, Wine and Bev X, EWE, Grape Expectations, and the Mid-America Beverage Expo. If you found me at EWE, I hope you had the opportunity to check out the various items within the ASEV-ES Silent Auction. I’m proud […] Helping Wineries Understand FSMA - *Note: This post was previously published in 2018, but was retracted after inquiries and discussions on some of the information. It is important to note that this post is not intended as legal advice. This article should help clarify some of the confusion related to federal FDA inspections associated with wineries. Wineries are encouraged to […]
Burgin Sweetspotter Coming to PA and NY - Burgin Wine Consulting’s Sweetspotter is making its way through Pennsylvania and New York over the next few weeks. The equipment will initially start in southeastern Pennsylvania, move its way up to northeastern Pennsylvania and end it’s trip in New York state. If your winery is need of using the equipment, please inquire directly to Bob […]
Pairing Wines with Easter Candy - If you are looking for a creative way to use up all of that Easter candy, consider small wine-and-dessert pairings. Serving candy and wine in small portions to avoid over-sugaring your guests is a fun, unique way to make use of all of that candy. When tackling dessert-and-wine pairings, it’s best to make sure your […]
Kosher Wines for Passover - The Seder plate. The garnished dinner table. Someone is hiding the afikoman for the little ones to find later. The matzah ball soup simmers in the background. It’s time for Passover, a Jewish holiday centered on the Jews’ exodus from the Egyptian pharaoh. Passover is actually one of those holidays in which the wine takes […]
Achieving Wine Excellence with DGW Wine Consulting - At the 2018 Bev X Conference, Master of Wine, Nova Cadamatre emphasized the importance of the continued search for viticulture and winemaking improvement to achieve wine excellence. As a winemaker, she is often reminded of the late Robert Mondavi asking his employees “What’s next?” even after a wine was well crafted. This often reminded her […] A Case for Copper Removal in Wine - New on the DGW Learning Center is a winemaking Production Guide on effectively removing copper from wines. Production Guides are intended for real-time use, can be easily printed from the website (or in pdf format) to act as a tool for cellar employees. Over the years, I have found that these easy-to-print and easy-to-laminate tools are […]
ASEV-Eastern Section and the Eastern Wine Industry - Being about a week away from the Eastern Winery Expo (EWE) in Pennsylvania, I thought it’d be nice to take a moment to reflect upon one place you’ll see me volunteering my time: the ASEV-ES booth. What is ASEV-ES and Their Role in the Eastern Wine Industry? The American Society of Enology and Viticulture-Eastern Section […]
Som Series: Private Food-and-Wine Pairing at Seasons 52 - A Note about the Som Series There’s something about that 9-letter word, sommelier, which turns your average wine drinker into a sudden beer drinker at the very mention of their presence. Let’s face it: the world of wine can be intimidating. Sometimes I hear wine discussion and judgment within groups of people and I internally […]
Valentine’s Day Wine Selections - It’s February. If you live anywhere like I do, you are embracing some winter snow, perhaps some cold winter temperatures, and may be feeling a little cooped up on the inside. A glass of wine probably doesn’t sound too bad right about now! While Valentine’s Day is often regarded as the “Hallmark Holiday,” I also […]
Let’s Talk About Appassimento Wines - At the Wine and Bev X conference in February, I’ll be joining a team of wine producers, researchers, and production experts to discuss the use of appassimento wine techniques. What is ‘Appassimento?’ Appassimento is a wine processing technique in which harvested grapes go through a drying process prior to fermentation. This process is used traditionally […]
DGW Vacation Notice: January 26 – February 11, 2018 - Denise Gardner Winemaking will be closed from January 26, 2018 to February 11, 2018 for a personal vacation. Weekly blog posts will be featured each Friday while I am traveling. Though, I apologize for the inconvenience, normal activities will resume on Monday, February 12, 2018 upon my return. Clients in need of immediate assistance should […]Wine Consulting Lectures at 2018 Industry Conferences - In case you missed my last set of presentations on base sparkling wine production, hard cider production, and practical solutions for winery sanitation at the 2018 VinCO Conference, don’t fret! Stay tuned here at DG Winemaking as I will soon review key points from these presentations in up-coming blog posts, fact sheets, and social media […]
Wine & Weddings: Choosing Reception Wines - In two previous blog posts, I discussed ways to integrate wine into wedding ceremonies and as personalized wine favors, in addition to adding wine as part of your wedding décor or as a guest book. This third post will discuss the wines I chose for our own wedding, how wines were received, and some general […]
Wine & Weddings: Décor & Guest Books - In a previous blog post, I discussed ways to integrate wine into wedding ceremonies and as personalized wine favors. This second post will discuss how to use wine in a non-consumption way: as part of your décor and as a guest book. Using Wines (or Bottles) as Decor While the use of old barrels and […]
DGW Traveling to 2018 VinCO: Sparkling Wine, Sanitation, and Hard Cider - In mid-January, I’ll be making my first trip to the Colorado Association of Viticulture and Enology, CAVE, association’s annual VinCO conference held in Grand Junction, Colorado. With a focus on enology and viticulture education, VinCO is one of two large events hosted by CAVE. There is a great line up of topics covered at the […]
Wine & Weddings: Ceremonies & Favors - In the last few years, it’s fair to say that I have been an honored guest at a number of weddings. Some have been large gatherings, some small intimate affairs. Some have been traditional and others quite modern. No matter what the theme of the wedding, the time of year it took place, and the […]
Tasting Evaluation Dates Set for 2018 - Some Background about My Wine Sensory Experience I started tasting wines and evaluating my taste perceptions as a graduate student in Dr. Bruce Zoecklein’s lab at Virginia Tech University, in which he routinely evaluated wines by sensory analysis to provide production technique suggestions to winemakers. These early sensory experiences outlined my thought process in how […]
Bring in the New Year with Bubbly - It’s never too early to plan for your New Year’s celebration on December 31st! I have to admit that I love New Year’s Eve as it is usually filled with reflection, hope, and sparkling wine. There’s something about those bubbles that makes for an exciting evening! Whether you are spending New Year’s Eve alone or […]
Deacidification with Malolactic Fermentation - Malolactic fermentation (MLF) is a common processing technique used to biologically convert the malic acid to lactic acid and carbon dioxide (Krieger 2005). The conversion of malic to lactic acid is considered a deacidification technique. MLF is conducted through proliferation of native lactic acid bacteria (LAB), of which the three existing genera in wine are […]Som Series: Dinner with Celebrity Chef, Sara Moulton - A Note about the Som Series There’s something about that 9-letter word, sommelier, which turns your average wine drinker into a sudden beer drinker at the very mention of their presence. Let’s face it: the world of wine can be intimidating. Sometimes I hear wine discussion and judgment within groups of people and I internally […]
Employee Training Record Templates Released on dgwinemaking.com - Many wineries may have been engaged in the current discussion related to the Food Safety and Modernization Act (or FSMA, pronounced “Fis-mah”) and how it relates to regulatory changes affecting wineries. As a brief background, the enactment of FSMA changed the focus of FDA food regulation from reacting to food contamination or problems, and is […]
Choosing Wine for Thanksgiving - Thanksgiving is filled with opulence: the food – both quantity and quality – the family, the leftovers, the flavors, the fun… the wine. But the Thanksgiving holiday can be a challenge when it comes to wine selections and what to pour for guests. With so many side dishes, mixes of flavors, and lots of savory […]
The Wonderful World of Lees - Have you ever wondered if there is any value in the lees that you accumulate during the early portions of harvest and wine processing? Have you questioned the various uses associated with wine lees? Then you’re in luck! Consulting subscribers now have access to my recent article, Wine Lees: A Powerful Tool for Winemakers in […]
Som Series: Dinner with Highclere Castle’s Chef - A Note about the Som Series There’s something about that 9-letter word, sommelier, which turns your average wine drinker into a sudden beer drinker at the very mention of their presence. Let’s face it: the world of wine can be intimidating. Sometimes I hear wine discussion and judgment within groups of people and I internally […]Oktoberfest can be more than Food and Beer - With a lot of strong, German background in my heritage, I have to admit that I love a good Oktoberfest celebration. The biergartens, the meat-based dishes, the music, the potatoes… a sweet remainder that we have turned another season and Fall is in full-swing. On a good Fall day, I’m not denying that it may […]
Tasting Evaluation Dates Set for 2017 - I started tasting wines and evaluating my taste perceptions as a graduate student in Dr. Bruce Zoecklein’s lab at Virginia Tech University, in which he routinely evaluated wines by sensory analysis to provide production technique suggestions to winemakers. These early sensory experiences outlined my thought process in how I evaluate wines to this day. In […]
2017 Harvest Production Tactics - Depending on where your vineyards are located, Pennsylvania (PA) is seeing dramatic climatic differences during the 2017 growing season. The weather associated with the growing season ultimately influences grape quality for the current year’s vintage. The northwestern part of Pennsylvania (Erie County) has experienced a hot and dry growing season through September 2017. Andy Muza, […]