Summary: Join us for the latest in our ever-popular 'Beyond the Basics' series. From Ice Wine to Botrytis, Passerillage Pantelleria, there is a plethora of different styles and methods involved in producing these heavenly nectars. We are delighted to welcome back Nova Cadamatre MW to lead this session for a deep-dive into the processes and potential pitfalls involved in making great dessert wines.  About the Speaker: A winemaker with a broad and diverse

Watch Here You can watch this video in our community space here Summary Should you use whole bunches to make great Syrah? What does it add? Actually, what is it at all?!? We’re once again delighted to be joined by Matt Walls to discuss this really important part of the

The term natural wine conjures a plethora of reactions. To some it symbolizes a cultural movement towards honest winemaking, to others it is merely a fad for funky wines. The term is as vague as it is vast. There are some who believe natural should refer only to zero-zero wines (wines that have no added sulfites and apply a minimalist winemaking approach). However, the term is more generally understood as an umbrella status which encompasses any wine made with an attention to the ecosystem and biodiversity, low intervention vinification, and an authentic representation of terroir.

Finally, we have reached the end of the winemaking year.  In the vineyard, soil health is a common topic of discussion now that the vines are dormant.  This is a great time to dig soil pits and send samples off to discover more about the composition of the soil layers around the root system of the vines.  Soil pH plays a large part in the health of a vineyard as it controls nutrient uptake.  Even if the soil contains plenty of a particular nutrient, if soil pH is wrong, that nutrient might not be available in a form that the plant can use.  This can lead to micronutrient deficiencies or toxicities. For this reason, it is very important to manage the soil pH.

WSG launches “Vine to Wine,” an exciting, new blog series that will chronicle what is happening in the vineyard and in the winery each and every month of the calendar year. Nova Cadamatre, MW and winemaker, will author these authoritative and detailed posts drawing upon her studies (Cornell Viticulture and Enology graduate) as well as her winemaking experience in California, China and the Finger Lakes.Each “Vine to Wine” installment will detail that month’s vineyard and winery tasks with deep dives into a particular grape growing or wine making topic such as pruning methods and training systems or barrel aging and fermentation vessels.The series is designed to give wine students and educators an opportunity to develop or hone their technical savvy. January is a very quiet time for the winery in the northern hemisphere. It is the in between time when the last vintage is quietly waiting in maturation and the next vintage has yet to start. In cold climates, all eyes are still on the weather to ensure that the depths of winter do not bring damage to the dormant buds. The buds hold the entire shoot and cluster primordia (more on this in February’s post) for the new vintage and each variety has a different tolerance to the cold… so monitoring the risk of damage is very important.

At the start of November, areas with long growing seasons are still wrapping up harvest, but most wineries in the northern hemisphere have brought their grapes into the winery.  An exception to this rule is any fruit being left out for ice wine production. Ice Wine ProductionGrapes destined for ice wine production must hang on the vine until temperatures reach a consistent 20°F/-7°C or below. Only at this point, can the frozen berries be harvested. November begins with a lot of activity in the winery and ends with everyone taking a collective sigh of relief.  The growing season is at an end and most wine production professionals can take a moment to reconnect with their families and friends and take a well-deserved vacation. 

In October, most areas of the northern hemisphere are in harvest and going full out! Many white varieties finish in early October. Although some reds (particularly early-ripening Pinot Noir) may have started harvest in September, generally, October is the month when most red varieties are picked.  In September’s post, we explored the harvest parameters for white grapes.  The factors that a winemaker considers when picking red grapes are similar… flavor, acid, sugar, etc.  However, there are two key harvest parameters that are more important (and impactful) for reds than whites: tannin ripeness and anthocyanin accumulation (color). 

Join us as we explore some of the key winemaking choices thatimpact wine quality and character. Can you ferment for flavor, boost aroma, or build structure? What decisions are made as great grapes transition into great wine? Explore red, dry white, and sweet white winemaking variables while pulling yeasts and aromatics into sharp focus.