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Making Aromatic White Wine

In Whites by AdminLeave a Comment

If you have tasted a good Riesling or Gewürztraminer, you know what the light-bodied aromatic style of white wine is all about. Compared to an oaky Chardonnay, these aromatic wines: are higher in acid and lower in alcohol, use no oak, avoid malolactic fermentation (MLF), and usually have some residual sugar to balance the higher acid.

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Rehydrating Yeast

In Vintners Corner by AdminLeave a Comment

You don’t need to follow these directions to get a ferment to work, but you will be more likely to get a ferment that produces better wine flavors and minimal H2S if your give the yeast a proper start in life.