Wine Making at Crushpad: The Role of Sulfur

You can make an addition of enzymes to a fermentation to more gently extract color or add a small amount of tannin to give your wine that small bit of added structure that brings fruit, acidity and alcohol all in to balance.

Fining can be used to clarify and soften wines. Fining is the process of clarifying and stabilizing a wine. A fining agent is mixed in to bind with particles suspended in wine that would make it appear cloudy when poured into a glass. Since fining agents are slightly heavier than wine, the bound particles precipitate out and settle to the bottom of the tank. Sometimes you might fine a wine to clean it up if it is cloudy, other times you might wish to soften the wine.

Whether you want a crisp mineral-driven Sauvignon Blanc, or a luscious fruit-forward Syrah, you have to pay close attention to the temperature of the fermentation so that you can achieve those goals. Crushpad winemaker, Kian Tavakoli explains it all.

Depending on the style of wine you want to make, and the varietal of grape you are working with, you have a few choices when it comes to fermenation vessels. Crushpad winemaker Chris Nelson explains it all.

Picking Syrah in the cool morning fog at Las Madres. John and Jean Painter tend this small vineyard in the Carneros AVA just north of San Pablo bay. We showed up early to catch sunrise in the vineyard on harvest day and found thick fog rolling across this beautiful vineyard. As John Painter explains in this video, Las Madres is planted to two different Syrah clones, which both lend their unique characteristics to wines from Las Madres.

This Thanksgiving, Anthony breaks out his special Bourbon-based Hot Buttered Cider!

Extended maceration is the process of leaving a red wine in contact with the skins after fermentation is complete. It is employed when a winemaker wishes to modify the amount, and types, of tannin present when pressing the wine to barrel.

Malolactic conversion transforms sharp malic acids into softer lactic acids. Also referred to as secondary fermentation, it uses bacteria to transform muscular malic acids into smoother tasting lactic acids.

Casey Hartlip of Eaglepoint Ranch explains the importance of grapevine pruning in vineyard management and how trimming shoots impact the flavors in your bottle

- Fred Frank from Konstantin Frank wine cellars talks about the history of Vinifera in the Fingerlakes area of New York.