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2016 MW Examination Papers

6 years ago threadsandvino 0
Richard Hemming & Janice Robinson were kind enough to share The Institute of Masters of Wine examination topics. It proves how in depth the testing process is. I must admit that getting to the Master Somm level is a dream/goal of mine. The wine nerd in me kind of wants to answer some of the Read More

Oak, Oak, and More Oak!

6 years ago threadsandvino 0
We are excited to release our newest video in our video series – “Oak & Oak Alternatives”. Winemaker Frank Renaldi goes over all the different Oak opportunities available to winemakers. Check it out for more information on how to add oak to your wine. Cheers!   Read More

The Reds have arrived! (well most of them..)

6 years ago threadsandvino 0
The Reds have arrived! (well most of them..) Below are the Brix numbers from the Red Grapes that have arrived so far from Chile. We received Malbec, Merlot, Syrah, Cabernet Sauvignon, and Carmenere. It looks like it’s going to be a great vintage! Malbec: 23.5 Merlot: 23.0 Syrah: 23.0 Cabernet Sauvignon: 24.0 Carmenere: 26.0 We Read More

Chilean Wine Grapes & Yeast Selections

6 years ago threadsandvino 0
So the grapes are almost here and I’m working on my fermentation plan. Depending on which grapes I end up with, will influence which yeast I choose. What do you think about my thoughts so far? Cabernet Sauvignon: BM45, BM4X4, D80, RC212, D254 Cabernet Franc: BM45, RP15, D254, D80, BDX Carmenere: BDX, D254, RP15 Malbec: Read More

Pinotage Update

6 years ago threadsandvino 0
We pressed the South African Pinotage and are very happy with the results. The starting numbers were: Brix = 25  (no adjustment required) Starting pH = 3.91 Starting TA = .62 Added 1.5gm tartaric acid per liter ​Final numbers were pH = 3.50 and TA = 0.75 The skins were very chewy and thick. We cold soaked Read More

Official Pinotage Numbers

7 years ago threadsandvino 0
Brix = 25  (no adjustment required) Starting pH = 3.91 Starting TA = .62 Added 1.5gm Tartaric Acid per liter Final Number are pH = 3.50 & TA = 0.75 ​In conclusion, the final numbers are very good!! Looking forward to seeing how this vintage turns out! #whydoesittakesolong? Read More