October 20, 2017

How Copper Fooled Us All

Piero is a Midwest vineyard and winery consultant specializing in cool-climate and cold-climate grape & wine production. He can be reached via email at pierospada.com  Intro – Part iGot a hint of burnt rubber smell in that St. Pepin that’s sitting idly in tank? No problem, a judicious dose of Copper Sulfate will correct that. Following a quick and easy tank addition, according to … [Read more...]

Realizing the Aroma Potential Of Cold Hardy Grapes

Giddy upIt’s an exciting time in the hybrid grape and wine world because for the first time significant research has been carried out on hybrid grapes and wine in search of defining chemical aroma profiles unique to individual varieties! The aromatics of a wine are the subtle nuances (beyond the basic sugars, organic acids, etc.) that are worth pursuing because they can add complexity or … [Read more...]

Cue Tannin Binding Now

This article is sponsored by Scott Laboratories. For more information on product offerings, please contact Scott Labs at 800-821-7254 or visit Scott Laboratories.This is the second part of the story about tannins in hybrid grapes and wine. To read the first installment click here.Cue Tannin Binding Now For tannin extractability, the opposite side of the coin is tannin binding. Greater … [Read more...]

Research On Hybrid Tannins Continues

This article is sponsored by Scott Laboratories. For more information on product offerings, please contact Scott Labs at 800-821-7254 or visit Scott Laboratories.This is the first installment in a two part series about tannins in hybrid grapes and wine. Bring on the tannins (or lack thereof)! Are you ready for a rip roaring whirlwind of a story? I felt compelled to write a follow up to the … [Read more...]

Back to Basics: Preventing Rotten Eggs (aka Reduction)

This article is sponsored by Scott Laboratories. For more information on product offerings, please contact Scott Labs at 800-821-7254 or visit Scott Laboratories. “This wine smells a bit like rotten eggs to me,” said grandma Margie. “Thanks grandma, I know I missed the boat on this wine” I replied. “Well, what are they teaching you at that school, I’d ask for my money back if I were you.” Got … [Read more...]

Game Changer Grape is a Little Pearl

The 2014 Wisconsin Fresh Fruit and Vegetable Conference led to the typical dissemination and confluence -or occasional clash- of ideas that makes a conference of this nature so infectious.  Although, it has been argued that there are too many such conferences in the Midwest, the goal is to leave having learned something new, providing material for future experimentation and execution in the … [Read more...]

Thermovinification for Improved Red Hybrid Wine Quality

This article is sponsored by Scott Laboratories. For more information on their product offerings, please contact Scott Labs at 800-821-7254 or send an email to [email protected] My first year of wine consulting in the Midwest also happened to be a tough year for winegrape growing. Grapes were classically unripe, low on brix and high on titratable acid. Fall was not cooperating and we were … [Read more...]

Tannin Additions in Red Hybrid Wines

Tannin is to red wine what acidity is to whites: a backbone.  Without either, it is difficult to make a balanced wine. This is one of the first principles I learned about winemaking (from Wine for Dummies, believe or not.)Tannins are such an integral part of dry red wines that the renowned French enologist, Emile Peynaud, included tannins as one leg of his three-part (tripartite) model for a … [Read more...]

Midwest Winemaker Q&A May 2013

This is the second part of the response to a reader question about adjusting SO2.  The first part of Piero's answer appears below in his "March 2013" column and contains helpful background for this second installment on adjusting free SO2. Question from Patrick in Ohio: When adjusting the wine's SO2 content, it is recommended to measure pH and free SO2, then add enough "meta" to achieve the … [Read more...]

Midwest Winemaker Q&A

Publisher's note: This is the second installment of  Midwest Wine Press Winemaker Q & A. If you have questions for Milwaukee based winery consultant Piero Spada, please send them to [email protected] 2013: More wineries seem to be using more screw caps for cold climate wines. Air transfer from corks can cause discoloration of Marquette and Frontenac Gris. In addition, there are … [Read more...]