So you want to join our community!

If you already have an account, all you have to do is

Use and continue

New World Wine Maker

Bacteria in winemaking – it’s all about timing

Timing is usually critically important in any winery, especially when it comes to the tiny microbes in your fermenting must and wine. The presence or absence of yeast and bacteria at certain stages of…

Read Article

Why do we get hangovers?

It’s happened to the best of us and, unfortunately, we all know the feeling: Waking up the next morning, feeling like death warmed up and swearing you’ll never drink again. But what exactly is a h…

Read Article

Red winemaking at Morgenster

Over the years, South African winemaker, Henry Kotzé, has refined his winemaking mantra to one of minimal interference and maximal expression of variety by means of selecting the best terroir possibl…

Read Article

lactose, lactic acid, lactase or lac(k) thereof…

Some time ago, an inquisitive mind inquired of me as to whether being lactose intolerant could affect the sufferer’s tolerance of wine that has undergone malolactic fermentation. Fair question. “L…

Read Article

A malolactic starter BLEND? Huh?

Yes yes, it has arrived. The first commercial bacterial blend has seen the shelves so to speak. It has been commercialised by Anchor Wine Yeast and is a blend of Oenococcus and Lactobacillus. This pro…

Read Article

You want me to put it where?

I am not a non-interventionist winemaker, simply because I do not trust fate at the wheel of my winemaking career.

We are often warned of the danger of processed food to our health, but what consti…

Read Article