Tags » Malolactic Fermentation

Chardonnay in France

Chardonnay is a white grape varietal that can be grown from cool to hot climates. It offers a range of aromas because of this versatility. From green fruits in cool climates, to stone fruits in moderate climates and tropical fruits in hot climates. 396 more words

Tasting Wines

Bordeaux 2015 - what can we say so far

  As the wines are being runoff their skins and starting the final step of turning into stable wine (malolactic fermentation is underway), we are beginning to see what 2015 has given us. 263 more words

Bordeaux 2015

It's not all about the terroir

Even the most casual reader of this column will have noticed that I’m a ‘terroirist’.

That is to say, my approach is that the taste of a wine reflects the interaction between grapes, soil, rock, climate, altitude, the slope of the vineyard in relation to sun and wind, etc. 485 more words

9 A Love Of Wine & Cheese

Technical Information about Pét-Nats (Pétillant Naturels, or Sparkling Wines Produced by Méthode Ancestrale)

By: Denise M. Gardner

Author’s Note: Current technical information regarding the production of pétillant naturels is limited.  The following information is summarized and detailed from a series of text books and personal discussions with Paul Guyard from Enartis, Daniel Granes from the ICV in Languedoc-Rousillion, whose contact comes courtesy of Gordon Specht from Lallemand, and Michael Jones from Lallemand.  2,974 more words


The Fermentation Happy Dance

Our wine is finally in for the season. What an adventure!

Birds got almost half the crop this year.


Gathered what remained and had a celebratory harvest breakfast. 1,415 more words


Barrel Day - Time to clean and get ready for tomorrow

Today we make preparations for tomorrow. Cleaning the barrels! Tomorrow we will rack Merlot from one tank to another tank than to the barrels. I choose different toasted barrels, Luminiera, M, M+ and large for Merlot. 759 more words


Brett + bacteria = worse, or better

Microbiology has gotten a lot wrong studying yeast and bacteria. We’ve assumed, until quite recently, that if a microbe doesn’t grow in a dish it’s not there. 521 more words

New Research