Article from the Economist Experiments show that clear glass wine bottles are usually a silly idea. OENOPHILES MAY have noticed a disturbing recent trend. Whites, hitherto normally sold, like their red cousins, in green bottles, are now starting to appear …
Preparing Wine For Bottling
February’s Nanaimo Winemakers club zoom meeting featured a presentation by our own Ian Baker who shared valuable preparation reminders to improve success in bottling your wine. We are pleased to include Ian’s notes from his presentation and a link to …
Chardonnay Workshop – September 2015
View PostIan Murfitt Wins Best Dry White and Best Island White
Congratulations to Ian Murfitt of Nanaimo Winemakers for winning the Best Dry White and Best Vancouver Island White In the Saanich Sommeliers 2020 January Competition. I asked Ian for some details on his successful wine: “I got a bunch of …
Cold Stabilization
Cold stabilization is a method of reducing the likelihood of bitartrate crystals (“wine diamonds”) forming in wine as it ages. This is particularly important for white wines.
Clarifying White Juice
If you are starting your white wine from fresh grapes (our Summerland Gewürztraminer, for example) rather than from a pail of juice from a winery, you need to know how to get “settled juice” and to time your “skin contact.”