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Making Wine with Marquette (Vintage 2011)
Yesterday we harvested all the Marquette out at the Horticultural Research Center (HRC). Since I haven’t written anything about this grape, I figured now was a good time to write a little post on...
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Frontenac Gris Rosé
I realize I am WAY behind in updating this blog. I will try to remedy this in the coming weeks. I have a lot to write about, as we recently finished our tasting evaluations of our 2011 wines. Although...
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Of Marquette and Tannin…
Tannins are found throughout the plant world, and at least one of their properties has been known for some time. The word ‘tannin’ is derived from the process of using plant extracts to cure leather...
View ArticleYeast Selection Trials for Cold-Hardy Grapes*
One of the questions winemakers in northern climates ask most often is what yeast strains are recommended for fermenting various cold-hardy grape cultivars. While I understand why this question is...
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High Total Acidity AND high pH?! How to handle it…
One of the reasons that grapes have been used to make wine for thousands of years is that they are one of the few fruits in the world that contain large concentrations of tartaric acid. The strength of...
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Predicting Harvest Dates
Yesterday, I took a few pictures in the vineyards at the Horticulture Research Center near Victoria, MN. We are well behind schedule for fruit ripening – which is expected with the late spring we...
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“What Yeast Should I Use?”
The title of this post is one of the most common questions asked by winemakers working with cold-hardy grape cultivars. It is a simple question, but one that doesn’t have an easy answer. I have written...
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