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Tagged winemaking

Home
winemaking

Ten ways to define a “cool climate” wine region

Erika Szymanski
June 14, 2016
archive, Columns, Features, Wine Science
1
Are you a cool climate wine region? There are lots of ways to decide.

Wine is too cheap: Working harvest in South Africa (Part 2)

Lauren Mowery
May 27, 2015
Features, Wine Life
1
The cellar hands had little interest in tasting wine with us. Maybe they didn't like the taste, or maybe working at a winery was as much a job to them as picking apples or working in a factory.

Wine is too cheap: Working harvest in South Africa (Part 1)

Lauren Mowery
May 26, 2015
Features, Wine Life
1
Winemaking is a physically demanding job.

Six Rosés to Try This Summer

Becky Sue Epstein
August 21, 2014
Wine Spotlight
If there’s one style of wine we can’t get enough of in summer it’s rosé. Here are six that pair perfectly with summer.
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2013 REDUX / Darth Vader is My Lover: Revelations About Brettanomyces in Wine

W. Blake Gray
December 26, 2013
Columns, Features
The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
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Glutathione, the secret to fruity wines (or one of them, anyway)

Remy Charest
January 23, 2013
Wine Science, Wine Spotlight
4
One of the things a lot of people look for in wines – in particular young-drinking wines – is a good dose of clean, expressive fruit. Logically, a great number of winemakers seek to provide just that, in a prec...
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Darth Vader is My Lover: Revelations About Brettanomyces in Wine

W. Blake Gray
January 20, 2013
Columns, Features
34
The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
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Making Wine: The Use of Enzymes in Modern Winemaking

Geoffrey Moss
November 7, 2012
Wine Spotlight
6
Enzymes are a natural and fundamental element of the winemaking process.  Nowadays, they are also a commercial product found in many wineries, another utility in a winemaker’s toolkit.  They have the potential ...
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From the Palate Press Editors

Strong, Sweet and Dry
Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira and Marsala, by Becky Sue Epstein

Lost Mount Penn
Lost Mount Penn: Wineries, Railroads and Resorts of Reading, by Mike Madaio

Latest Posts

  • Cantina Tollo: Organic, Inexpensive & Delicious

    Mike Madaio
    November 13, 2020
  • Bordeaux Life: Book Review

    Becky Sue Epstein
    October 13, 2020
  • 2018 Cedar + Salmon Pinot Gris, Willamette Valley

    Becky Sue Epstein
    October 7, 2020
  • Plush and Forward Thinking: 2018 Alma Rosa Winery La Encantada Blanc

    Becky Sue Epstein
    August 16, 2020
  • To Drink before Dinner: 2017 Ron Rubin Russian River Valley Pinot Noir

    Becky Sue Epstein
    August 9, 2020

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