104 posts
behind the cork
The Virginia Wine Governor’s Cup® Winning Red Wines As noted in a previous blog, a qualified team of judges sampled over 620 of the best Virginia wines, ciders and meads from across the Virginia Commonwealth. The Virginia Governor’s Cup Competitio...
Read more →
general
Punchdowns and pumpovers are techniques used by wine makers in the production of red wine. They happen during fermentation and are used to manage the “Cap” - the grape solids (skins, seeds, stems) that rise to the top of the fermentation vessel and...
Read more →
behind the cork
Marqués de Cáceres Cava ($12.99) Marqués de Cáceres (Mar-kez Day Kass-er-rus) winery is located in Rioja Alta, Spain. It was founded in 1970 by the Forner family, an enterprising family that has been in the wine trade for five generations. The brand...
Read more →
general
Malolactic conversion, sometime called Malolactic fermentation, is a bacterial transformation (not a fermentation) that can take place in the wine making process. And, wine makers must decide if they want this conversion to occur in their wine. To g...
Read more →
behind the cork
Marqués de Cáceres (Mar-kez Day Kass-er-rus) winery is located in Rioja Alta, Spain. It was founded in 1970 by the Forner family, an enterprising family that has been in the wine trade for five generations. The brand remains family-owned and women-ru...
Read more →
general
Winemakers control the duration of fermentation by managing several key factors that influence how long the yeast remains active in converting the sugar in the grape juice to alcohol. Here’s are some ways a wine maker can control the length of ferm...
Read more →