August 17, 2017

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...]

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...]

Cornell Releases Two New Grapes

Cornell University just released two new wine grapes; Arandell, a red, and Aromella, an aromatic, muscat white wine grape.Dr. Bruce Reisch, professor in the Cornell University Department of Horticulture, developed the grapes with his team in Geneva, New York. (Dr. Reisch received his masters and doctorate at the University of Wisconsin in Madison.)According to Anna Katherine Mansfield, … [Read more...]

Interview With Nick Smith of University of Minnesota

Midwest Wine Press spoke recently with Nick Smith at the University of Minnesota (U of M.) Nick is well-known in the region because, over the course of a year, he probably makes more different kinds of wine than anyone in the Midwest.How did you get into winemaking? I have a long and convoluted academic path that started out in finance.  I re-entered the undergrad program at University of … [Read more...]

“Grandma Ester” and Other Wine Aromas

How can a winemaker craft a white wine that does not have the unexciting vinous smell of white wine?  According to Dr. Anna Katherine Mansfield of Cornell University,  the winemaker's art is accentuating a quality already in the grape that will rise above the baseline aroma giving the wine sensory impact.Two well established characteristics of wine conspire to reduce aroma, Mansfield explained … [Read more...]