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
New World Wine Maker
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
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
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
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
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