As many, if not all, of you reading this blog already know, the use of oak in winemaking is a very common practice for adding complexity and quality to a wine. Using oak is typically more expensive than using stainless…
Recycling or reusing grape pomace (a.k.a. grape marc) is a topic that we’ve discussed many times on The Academic Wino. Back in September of last year, I introduced a paper which should that the addition of grape marc to wines…
Traditionally, the yeast strain most commonly used in winemaking is Saccharomyces cerevisiae. However, with more and more desire to create a truly unique wine and to also keep up with the changing market (and changing climate), winemakers are looking for…
by Becca • • Comments Off on Partially Fermenting Sun-Dried Tempranillo Grapes Produce a Sweet Wine with Greater Complexity than Traditional Approaches
Sweet wines, or what many in America refer to as “dessert wines” even though they pair well with more than just dessert, are made in many different styles and in many corners of the world. From Canadian ice wine to…