May 27, 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...]

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...]

Reducing Alcohol Levels in Cold Climate Wines

When it comes to Marquette wines, two of the biggest criticisms I hear are excessive oak and alcohol. Oak aside, the high brix of varietals such as Marquette and Frontenac can lead to alcohols 14% (alcohol by volume) and greater in the finished wine. The result can be hot and unbalanced wines. The potential alcohol of cool climate and hybrid grapes can be misleading at crush and amelioration … [Read more...]