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A question about wine, microbiology, vinification ,viticulture... ? You're not sure to find a good answer on the Internet or in the non specialised papers and magazines ? Please share here your doubts ! You can also use the very handy Q&A tool and share your question in this group... And Winemakers and experts, join this group to spread your knowledge !

L M Archer
L M Archer
Winemak-in expertise
5 days ago

Any winemakers currently using hybrid barrels, or know of any winemakers using hybrid barrels?

4 days ago

quite common in Italy, i've seen them in a small winery in Valpolicella (Acacia x slavonian oak)

4 days ago

Vraimente? Do you happen to remember the name of the producer? Merci!

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Jules Lamon
Jules Lamon
Winemak-in expertise
9 days ago

“The term ’natural wine’ is an insult to the humanity of wine,” "wine is a very human product, maybe the most human of all… from the person who makes it to the person who pours it.”
according to François Massoc, one of Chile’s most respected winemakers
=> https://www.thedrinksbusiness.com/2019/11/natural-wine-an-insult-to-humanity-says-top-chilean-winemaker/

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Jules Lamon
Jules Lamon
Winemak-in expertise
5 months ago

Domaine Gayda's Nine Vessel Tasting : Syrah vineyard from the Roussillon was chosen for this experiment. All grapes were hand picked and vinified in stainless steel tanks in the traditional way, then the wine was transferred into nine different vessels.
=> http://www.wineanorak.com/wineblog/wine-science/domaine-gaydas-nine-vessel-tasting

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Winemak-in Admin
Winemak-in Admin
Winemak-in expertise
10 months ago

Understanding the Role of Sugar in Wine - Experts discuss methods for achieving varying levels of actual and perceived sweetness. Long piece of paper with thoughts of Mathieu Deiss, Frédéric Panaiotis, Alex Davis... All great winemakers...
Anything to add to this ? Please share if so !
https://daily.sevenfifty.com/understanding-the-role-of-sugar-in-wine/

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Jules Lamon
Jules Lamon
Winemak-in expertise
10 months ago
10 months ago

les bouteilles de champagne retrouvées dans des épaves ( 1825 etc) avaient deja montré un bon état de conservation .
Je propose aux alsaciens et bourguignon , un peu eloignés des mers et oceans d'essayer dans des lacs
ça devrait aussi bien marcher et le prix de vente pourra etre bien augmenté , ce qui est le but premier .
Tout vigneron pourrait aussi se faire une piscine pour la chose , outil qu'il pourra deduire de ces impots . Et si le sel a de l'importance une piscine traitée au sel sera encore plus efficace .
Bientot on ne dira plus "elevé en fut de chene" mais "elevé sous la mer"

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Jules Lamon
Jules Lamon
Winemak-in expertise
1 year ago

Did you ever try a Riesling with an aldehydic, Sherry-like character with a sweet and savory palate and with surprising and delightful umami notes ? Amazing, no ? This strange wine has been produced In 2017 by Barnaby Tuttle, winemaker at Oregon’s Teutonic Wine Company. It seems than "under flor" wines are the new buzz in the new world... Do you agree ?
=> https://daily.sevenfifty.com/a-new-wave-of-umami-wines-blooms-under-flor/?utm_campaign=SevenFifty Daily Weekly Digest

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Jules Lamon
Jules Lamon
Winemak-in expertise
1 year ago
1 year ago

la fraicheur aromatique ? ça me fait penser à la mineralité des vins , termes "auberge espagnole" sous lesquels chacun voit midi à quatorze heures .

1 year ago

oui enfin, c'est assez consensuel, arômes de fruits frais etc...

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Jules Lamon
Jules Lamon
Winemak-in expertise
1 year ago

Interview with the IWC Red Winemaker of the Year, Hervé Joyaux Fabre, who makes Malbecs in Argentina and France
His secret for making great wines ?
Quality and selection of the grapes, perfectly clean winery, meticulous vinification instructions, which can vary from one year to another according to the grapes and the choice of the French barrels...
Read more => https://www.internationalwinechallenge.com/Canopy-Articles/Winemaker/meticulous-in-the-vineyard-and-winery.html

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Jules Lamon
Jules Lamon
Winemak-in expertise
1 year ago

Harvest and Crush Mishaps You’ll Never Forget ...
Journalists asked winemakers for their best-and-worst harvest and crush anecdotes. Gushing must, insect infestations, and drunken interns are just the beginning...

https://daily.sevenfifty.com/harvest-and-crush-mishaps-youll-never-forget/

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