Reviews

The internet is full of wine storage temperature debates. Some say 53°F is perfect. Others swear by 55°F. A few insist 57°F is optimal. Does...

Sweet wines represent winemaking at its most concentrated and indulgent. Port, ice wine, and late harvest styles each achieve sweetness differently. Here is how to...

Making Champagne-style sparkling wine at home is the ultimate winemaking flex. It is also frustratingly difficult. Here is what to expect—and why your first attempt...

Rosé is having a moment—and home winemakers want in on the action. But how exactly do you make pink wine? Here are three distinct methods,...

Your Chardonnay looked golden in the carboy. Now it is brown. Oxidation has struck—the most common problem in white wine production. Here is why it...

The debate between cold soak and extended maceration represents two philosophies of extraction. Both have passionate advocates. Here is what each technique actually delivers. Cold...

Oak barrels cost hundreds to thousands of dollars. Oak alternatives—spirals, chips, cubes, and staves—provide oak character for a fraction of the price. But which delivers...

Your fermentation started strong, then stopped at 1.020 specific gravity. Sugar remains, activity has ceased, and your wine is stuck. Do not despair—stuck fermentations are...

Your wine smells like rotten eggs or burnt matches. Panic sets in. But hydrogen sulfide (H2S) is treatable if caught early—and completely preventable with proper...

You open a carboy and vinegar hits your nose. Your wine has turned. Is it salvageable? Probably not—but understanding what went wrong helps prevent it...