Wine Spectator Magazine–15 Issues (1 Year) Print Subscription
Wine Spectator Magazine–15 Issues (1 Year) Print Subscription
Bon Appétit All Access
Bon Appétit All Access

Barbara S. Strickland wonderful articles and 0

Condé Nast Traveler All Access
Condé Nast Traveler All Access
Wine Advocate
Wine Advocate

TheSharkMMV The best publication in its class, but not perfect Of the two major wine magazines, Wine Spectator and Wine Advocate, I have to say that Wine Advocate is my preferred source for finding a truly exceptional wine to enjoy. Wine Advocate is primarily the work of the noted wine critic Robert Parker, who is sometimes accused of being one of the leading "wine snobs" in the industry. Although Parker does use some pretentious lingo and some obscure references in his tasting notes, I find his tasting descriptions generally more accurate than those of...

Bon Appétit All Access
Bon Appétit All Access
Food & Wine Annual Cookbook 2003: An Entire Year of Recipes
Food & Wine Annual Cookbook 2003: An Entire Year of Recipes
Wine Enthusiast
Wine Enthusiast
1 2

William A. Mcelhiney Great Magazine 0

How to Make Elderberry Wine
How to Make Elderberry Wine
Simple DIY Wine Rack Ideas
Simple DIY Wine Rack Ideas
Sattuis Brooks Painter Honored At International Competition
Sattuis Brooks Painter Honored At International Competition

Goldar When A Traditional Wine Style Is Altered By Modern Winemaking, Should The Winery Have To Label It Thusly? Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste. Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking. What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label? For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time. Here are some links: http://www.thewinenews.com/octnov00/cover.html http://www.castellobanfi.com/features/wnew17.html (last paragraph) http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs) Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with). I'm advocating a distinction between an international and traditional style on already regulated labeled wines. Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice. another link: http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475

The Winemaking Women Of Spain's Rias Biaxas
The Winemaking Women Of Spain's Rias Biaxas

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

Merrill Lynch Man Achieves Winemaker Dream: Elin Mccoy
Merrill Lynch Man Achieves Winemaker Dream: Elin Mccoy

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

Escape To Sonoma Countys Grape Camp For The Ultimate Viticulture, Winemaking, And Food Immersion Experience …
Escape To Sonoma Countys Grape Camp For The Ultimate Viticulture, Winemaking, And Food Immersion Experience …

Vincent They are dangerous and banned by the United States government. If you're outside the United States, check on the legality where you are. Even if they're legal, they're still dangerous.

Winemaking Talent
Winemaking Talent

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

Tracing The Origins Of French Winemaking
Tracing The Origins Of French Winemaking

Goldar When A Traditional Wine Style Is Altered By Modern Winemaking, Should The Winery Have To Label It Thusly? Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste. Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking. What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label? For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time. Here are some links: http://www.thewinenews.com/octnov00/cover.html http://www.castellobanfi.com/features/wnew17.html (last paragraph) http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs) Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with). I'm advocating a distinction between an international and traditional style on already regulated labeled wines. Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice. another link: http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475

Earliest Evidence Of French Winemaking Discovered
Earliest Evidence Of French Winemaking Discovered

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

Chemical Analysis Reveals Possible Birthplace Of French Winemaking, Hints Of Pine And Basil
Chemical Analysis Reveals Possible Birthplace Of French Winemaking, Hints Of Pine And Basil

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?
With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

Temecula: Winemaking Would Suffer Under Climate Change, Study Reveals
Temecula: Winemaking Would Suffer Under Climate Change, Study Reveals

Vincent I guess your first attempt failed...or what? They're basing their calculations purely on sucrose (table sugar) and water. If you're using fruit juice or any grain wort, it is not going to translate to those percentages. I'm guessing that's one of those slap-packs you have to hit to activate. Do so 12hrs before you will use it and keep it warm, like between 70 and 80*F. You need to add it to very well aerated wort (or sugar water combo, whatever you are using). This is normally achieved by hosing/siphoning the stuff into a bucket or carboy at a high rate. You should pitch the yeast in immediately after the liquid is placed, and it would not hurt to stir it again after that. Just use a STERILIZED, non-wooden spoon to do that or you will probably contaminate your brew. After that, you should store it somewhere dark and warm. Not sure how you are fermenting it, but it should NOT be an open fermentation if you're using a yeast pack. You should also re-aerate it every few days, but be careful. If the yeast gets too active (and this stuff sounds engineered to go haywire), your beer will blow the airlock and make a mess all over where ever it is stored. I guess 20% ABV is possible, but probably not likely. FWIW, sugar water alcohol tastes like as$ and I would never waste effort on it unless it was for demonstration purposes and/or I was getting paid to make something awful. Read the product reviews, they seem sound despite coming from Amazon (I hate those people).

Japan The "new Old World" Or The "unusual" Winemaking Country?
Japan The "new Old World" Or The "unusual" Winemaking Country?

Vincent I do not make wine, but I am an avid beer maker. For the first several batches of beer that i made I just used instructions from verious web pages. (usually finding the easiest instructions to follow) They all sucked. I found the most success by searching for a popular brewing book on Amazon.com. Once I read this very detailed book I had a better understanding of the process that was required to make quality beer. I suggest that you dont skimp on knowlege, It will show in quality. The book helped because i could always look back as I had questions.

Restraint And Balance: What It Really Means
Restraint And Balance: What It Really Means

Goldar When A Traditional Wine Style Is Altered By Modern Winemaking, Should The Winery Have To Label It Thusly? Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste. Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking. What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label? For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time. Here are some links: http://www.thewinenews.com/octnov00/cover.html http://www.castellobanfi.com/features/wnew17.html (last paragraph) http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs) Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with). I'm advocating a distinction between an international and traditional style on already regulated labeled wines. Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice. another link: http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475

Sense Of Place Drives Celebrated Winemaking Duo
Sense Of Place Drives Celebrated Winemaking Duo

Z Is There A Way To Make Good Wine At Home Without Setting Up A Distillery? I want to get into winemaking but I don't have much space. I'm not looking for a cheap way to rot juice and get alcohol, I'm interested in the art of winemaking.

Spanish Tempranillo Grape Is New Star In Texas Winemaking
Spanish Tempranillo Grape Is New Star In Texas Winemaking

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

American Wine Drinkers Invest $120,000 In New Zealand Mom And Dad Winemaking Team
American Wine Drinkers Invest $120,000 In New Zealand Mom And Dad Winemaking Team

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

Us Winery Experiments With Aging Wine In Ocean
Us Winery Experiments With Aging Wine In Ocean

Vincent I made thousands of gallons and never went blind and the only time I ever heard that you could go blind was when an old man told me that moonshine was a culprit of that during the twenties.I have heard that other things that are self indulgent will make you blind but all it did was make me a little hard of seeing and Im 69 now and still able to make wine!

Turning Winemakings Trash Into Excellent Booze
Turning Winemakings Trash Into Excellent Booze
San Rafael Home Offers Grape-to-glass Winemaking, Indoor Pool
San Rafael Home Offers Grape-to-glass Winemaking, Indoor Pool

Lawrence h Where Can I Buy Campden Tablets In PA? My first time making wine but I don't know where to buy Campden Tablets. Do I have to go to a winemaking retailer or can I get them somewhere else?

Yadegaran: Pat Paulsen Vineyards Comes To Oakland
Yadegaran: Pat Paulsen Vineyards Comes To Oakland

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

T.j. Rodgers Completes World's First Wireless Wine Fermentation Network For Uc Davis Winery
T.j. Rodgers Completes World's First Wireless Wine Fermentation Network For Uc Davis Winery

Vincent Don't mess with tobacco leaves! They contain toxic - lethally toxic - levels of nicotine when ingested (or even touched, in enough quantity). There have been cases of death from people attempting to smuggle tobacco leaves under their clothing, and also with gardeners attempting to make home-brew aphid spray by boiling up tobacco. See Wikipedia: Nicotine poisoning http://en.wikipedia.org/wiki/Nicotine_poisoning Green Tobacco Sickness http://en.wikipedia.org/wiki/Green_Tobacco_Sickness

2012 Year In Wine: Big California Reds (and Whites) Prevail
2012 Year In Wine: Big California Reds (and Whites) Prevail

Jenavive How Do I Know When To Stop The Fermentation To Make A Rose Wine? How are residual sugar and brix related in winemaking? Do I stop the fermentation at a particular brix that will correspond to % residual sugar? I thought they measured similarly with both being equal to g sugar, one being per 100 mL and the other being per 100g solution.

Winemaking 101: Sparkling Wines Could Bring Fizz To County Economy
Winemaking 101: Sparkling Wines Could Bring Fizz To County Economy

Vincent I can not say for sure as I do not see the label but if purchased in a grocery it is likely a baker's strain. The bakers yeast will make a small amount of alcohol but leave you with an off-flavored & cloudy wine. You may be able to get it shipped from another European source supplier. Search for wine yeast strains and a turbo yeast for your purposes. http://www.turbo-yeast.com/ http://www.distillery-yeast.com/ http://www.distillery-yeast.com/turbo_yeast_function.htm http://www.ebrew.com/wine/wine_yeast.htm http://www.eckraus.com/wine-making-why-yeast.html http://www.newworldwinemaker.com/

Winemakers Blend Tradition And Technology
Winemakers Blend Tradition And Technology

Jenavive How Do I Know When To Stop The Fermentation To Make A Rose Wine? How are residual sugar and brix related in winemaking? Do I stop the fermentation at a particular brix that will correspond to % residual sugar? I thought they measured similarly with both being equal to g sugar, one being per 100 mL and the other being per 100g solution.

Dunne On Wine: Mccay Cellars' Fresh Approach To Zinfandel
Dunne On Wine: Mccay Cellars' Fresh Approach To Zinfandel

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

Home Winemaking: A Particularly Berkeley Pastime
Home Winemaking: A Particularly Berkeley Pastime

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

Winemaking Industry Welcomes Native Roots To Native Fermentations, Derek Rohlff Owner Of Bravium
Winemaking Industry Welcomes Native Roots To Native Fermentations, Derek Rohlff Owner Of Bravium

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

Napa Valley Rabbi Brings Spirit Into Winemaking
Napa Valley Rabbi Brings Spirit Into Winemaking

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.