Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer ...

In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast ...

Tempranillo traces its origins to the Iberian Peninsula. It's still most associated with Spain, notably the Rioja and Ribera del Duero regions. It is also widely grown in Portugal, where it's known as ...

Dennis Fraley picks his favorite rosé and tells how the wines are made. Chateau Aqueria Tavel, Avivo Rosé, Copper Falls Pinot ...

Some changes may be to modify the maceration of the juice and skins, or perhaps to adjust the duration of oak barrel aging. In the end, the wine’s acidity, tannic structure, and style are all ...