Winemaking: Pre-fermentation maceration extracts color and aromatics, while post-fermentation maceration adds structure and aging potential

Wine is equal parts science and art. Let’s take a deeper look at the composition of wines and what causes the magic to happen.

From Pinot Gris to Melon de Bourgogne to Marsanne and many more, we discuss the major white wine varieties in this wine technical series.

Let's take a closer look at the basics of Rosé, sparkling and fortified wines

There are three main methods to make sweet wines.

The main difference between red and white winemaking is the maceration phase during which the polyphenols located in the grape skins (color and tannins) are extracted.

The end of fermentation splits white wines in two categories based on the desired residual sugars (RS), sweet and dry. Let's take a closer look.

There's a direct relationship between your maceration technique and your tannin levels. Curious to know more? Let's take a look.

What do your Residual Sugar (RS) levels mean, and how they help you in wine tasting.

Ripeness at picking is an important concept to grasp in order to unlock key information from wine tasting.