Category: Facts About Wine

Fermentation ends. Final decisions on wine must be made: to age wine and in what vessels. Continue reading →

Grape juice is in fermentation vessel—usually stainless steel, but wood or concrete also is used. Yeast decisions are made. More decisions for the wine maker. Continue reading →

Good wine is made in the vineyard. The winemaker’s job is to allow fruit the grape grower delivers to express itself. Continue reading →

Grape vines produce grapes in a cycle. They are dormant in winter, but there still is activity in the vineyard. The vines stockpile carbohydrates in anticipation of spring. Roots may push deeper—deep roots are what allows vines to survive and flourish. Continue reading →

Land acquired. Grape variety/varieties selected. Vineyard laid out. Training system, other infrastructure in place. Time to put vines in the ground. Continue reading →

Selection of grape variety, topography of the vineyard, and inclinations of vineyard owner and viticulturist influence the next big decision—vine training system. Continue reading →

After securing land, the next decision is deciding on the grape. That decision influences decisions on trellising/vine training, irrigation, and overall success of your enterprise. Continue reading →

Light tawny color; caramel, prune, honey, butterscotch, smoke, oak on the nose; raisins, caramel, honey, hazelnut, butterscotch, prune, toffee, orange peel on the palate. Continue reading →

Many steps and decisions went into making the wine you will enjoy tonight. This week and the following eight weeks, we visit the magical journey from soil and sunshine to the sublime liquid you enjoy. Continue reading →

Deep amber color; dried fruits, marmalade, toffee, oak on the nose; caramel, raisins, dried apricot, honey on the palate. Continue reading →