Petaluma, CA – Scott Laboratories is thrilled to announce the U.S. approval of the first and only non-Oenococcus strain for malolactic ...

Champagne Roger Constant Lemaire is led by brothers Guillaume (winemaker) and Sébastien (head of international marketing and sales), with guidance from their parents, Gilles and Brigitte.

In Oregon’s wine country, there’s so much more than pinot noir and chardonnay—but also, a lot of pinot noir and chardonnay.

Enhance your wine-tasting skills and impress your friends by learning more about these three key aromas that can reveal a lot ...

With champagne, that's just the start. Makers do a first fermentation, which makes a still wine like any common mortal wine. And then they do the rest of what they do... After the wine has been ...

The wine gets its colour from the grape skin, which stays in contact with the juice during the fermentation process. 2. White Wine One of the most popular types of wine, white wine is typically ...

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“Sometimes it has a blueberry yogurt flavor when pushed to malolactic fermentation,” says Reis. Jabalí is a perfect example of how small differences between agave species can prove dramatic during and ...

“Sometimes it has a blueberry yogurt flavor when pushed to malolactic fermentation,” says Reis. Jabalí (Agave Convallis) Jabalí is a perfect example of how small differences between agave ...

Moonshine mash is simply the fermentation of yeast with sugar and corn, and the bakery had access to plenty of both. By 1925, the family had gone from one struggling bakery to three thriving “bakeries ...

If you’ve ever sipped a wine that tasted like a sun-warmed banana or a fresh piece of pink bubblegum, you’ve experienced carbonic maceration. Carbonic maceration is a technique used during ...