Acid in Wine: A Tutorial

Let’s pretend this is Burgundy. It’s the peak of what would be the best week of your Chardonnay harvest. It’s been over one hundred days since the fruit set on the vines. In an ordinary year the grapes would be perfect, but it’s raining. It has been raining for weeks and you are beginning to taste water in the berries as you walk through the vineyard. If you try to wait out the rain, the grapes may be so dilute that making a memorable wine from the saturated grapes would be difficult.

How to Make Wine at Home: A Garage Wine Primer

One of the best parts of making wine in a professional setting is being able to see what wine is capable of – both its negatives and its positives – on a large scale. In some sense a branded wine is one that has achieved more positives than negatives and has therefore carved a niche within the industry for its particular style of winemaking. In recent years, however, scores of exceptional wines have come from very small producers who literally made their first wines in a garage. Pomerol garage wines, as well as some from California and Washington state have found acclaim in their respective markets, proving that the big producers don’t always turn out the best wines.

Mastering a World of Wine Knowledge

After ten years in the restaurant industry, six years in the wine industry, countless hours spent studying – including college level courses on the subject – I can honestly say that I still don’t “know” wine at all. It’s one of those subjects that one needs to stay on top of, like politics or the dishes piling up in the sink. The question is how do you make it from one end to the other? How do you master (or at least come to terms with) a growing world of wine knowledge?