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Written expressly for beginning and advanced amateurs, this guide explores home winemaking in practical terms, focusing on the latest fermentation techniques of both red and white wine grapes. Detailed information on equipment, supplies, and mistakes to avoid will make getting started easy. Advanced winemakers will appreciate full explanations of sophisticated topics such as malolactic fermentation, extended maceration sparkling wines, and chemical testing. Also included in the new edition is information on the use of oak barrels. Unlike other winemaking manuals, this is devoted entirely to wine made with grapes instead of fruit wines.
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Red grapes types
Cabernet Franc: Tobacco, green bell pepper, raspberry, new-mown grass.
Cabernet Sauvignon: Blackcurrants, chocolate, mint, tobacco.
Carmenere
Gamay: Banana, bubble-gum, red fruits.
Grenache: Smoky, pepper, raspberry.
Merlot: Black cherry, plums, pepper, coffee.
Mourvedre: Thyme, clove, cinnamon, black pepper, violet, blackberry.
Nebbiolo: Leather, tar, stewed prunes, chocolate, liquorice, roses.
Norton: Red fruit, elderberries.
Petite Sirah (Durif): Earthy, black pepper, dark fruits.
Pinot Noir: Raspberry, cherry, violets, "farmyard" (with age), truffles.
Pinotage: Banana, bramble fruits.
Sangiovese: Herbs, black cherry, leathery, earthy.
Pinot meunier:
Syrah (Shiraz): Tobacco, pepper, blackberry, smoke.
Tempranillo: Vanilla, strawberry, tobacco.
Trollinger
Teroldego: Spices, Chocolate, Red Fruits
Zinfandel: Black cherry, mixed spices, mint.
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How to make wine Home
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Wine making guide
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