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When NOT to Blend

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When NOT to Blend

When NOT to Blend Recently I was working with a winery who had a wonderful 2012 harvest of Vermentino. My standard procedure for presenting wines to the winery owner is to make at least two different blends and use a sample of the single varietal wine for comparison. I set up a blind tasting for

Nouveau is More Than Beaujolais!

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How about bringing a bit of European tradition to your winery this harvest by making a small batch of nouveau wine? When we think of nouveau wine, we often think of Beaujolais. This is not because nouveau wine originated there, but mostly because Beaujolais has done an excellent job of marketing. Germany and Portugal are

Crush It!

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The growing season in most states is in full swing now and you’ll soon need to be ready for harvest and crush. The problem is, it’s like getting prepared after you’ve received the hurricane warning – it IS happening, you just don’t when it will strike. The grapes are ripening, but the fruit won’t be

It’s All About Style! What’s Your Style?

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I hear this question from new winemakers and wineries of The Other 46: What is the wine style for my region or AVA? That includes grapes, but also what kind of wine should they make. From a high level there are two primary styles of wine: Old World and New World. From here, you start

A Case for Micro-Fermentation: Leap From Good To Great (Part 2)

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In my previous blog, Accelerate the Style and Quality of Your Wine Exponentially , we talked about The Other 46 having relatively very few years to gather and review historical methods and processes to pass down through the generations, but that there was an alternative to making just one wine annually from each lot of grapes

Accelerate the Style & Quality of Your Wine Exponentially: Micro-Fermentation (Part 1)

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As a winery in The Other 46, how do you make the best quality wine consistently year after year?  By that I mean, let’s look at Bordeaux.  The wineries in the Bordeaux region know how to make Bordeaux wine because they have had hundreds of years to perfect the process.  The same goes for Mosel,

What Do Your Customers Want?

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Over the weekend I had a perfectly refreshing Vinho Verde. It was a perfect heat buster wine for a blistering August day in Texas. I got to thinking about this wine, where it comes from and how it came about in the first place. It is a unique style of wine originally created in the

Winemakers: Got a Challenging Wine?

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This isn’t my typical blog, but perhaps a relevant opportunity for some readers.  Recently we’ve had several inquiries by customers and winery owners about similar blending challenges.  Either, they have a wine that has been successful in the past, but last year’s grapes aren’t producing the same results OR they have a wine with a

Harvest: Maximizing Your Wine Production

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It may seem like the buds just burst, but harvest will be sneaking up on us soon. In preparation for the exciting and hectic season, let’s look at what you can do now to be ahead of the game. Prior and during harvest, in addition to an influx of customers, you are also dealing with

Similar Does Not Mean The Same

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Your customer purchased your 2009 Viognier and raved about it to their family and friends.  Great!  But will you be able to produce one similar next year when they come back for more?  From grape growing to customer visit cycles, creating stability is one of the biggest agricultural challenges and in turn, marketing challenges facing

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