Marked by excellence and labeled as extraordinary -- an annual transformational event takes place at Hope-Merrill & Hope-Bosworth Inns, located in Geyserville ... in the heart of Sonoma's picturesque wine country: A wine lover's experience.Some of valley's finest grapes are pressed into wine by "students of the vine," say innkeepers Ron and Cosette Scheiber. "The dual summer and spring events are a blend of picking, pressing, dining, plus plenty of learning and laughter."
Grist Vineyard's Warren Burton talks about Veraison.Veraison marks the coming of harvest. But, what is veraison and how do vineyard managers use this period to ensure only the best grapes are used? Warren Burton of Grist Vineyard in Sonoma's Dry Creek Valley shows how grapevines are thinned during veraison.
An absolute how to of wine making. From preparing the barrels to sipping the wine. Produced by John Gaspar. Class project for Multimedia Class of Ramapo College MSET program. Fall 2007.
Picking Syrah in the cool morning fog at Las Madres.John and Jean Painter tend this small vineyard in the Carneros AVA just north of San Pablo bay. Crushpad showed up early to catch sunrise in the vineyard on harvest day and found thick fog rolling across this beautiful vineyard.As John Painter explains in this video, Las Madres is planted to two different Syrah clones, which both lend their unique characteristics to wines from Las Madres.
What type of yeast do you typically use when you make wine? Usually it's going to be dried yeast but have you considered using liquid yeast with your winemaking? Watch as Scott "The Wine Making Guy" discusses the differences in wine yeast. Get more free wine making tips at www.AllWineMaking.com!
Jumilla is a municipality and also an up and coming wine producing region in south eastern Spain. It is located in the province of Murcia, along with other appellations (or they call Denomination of Origin or simply DO) such as Yecla, Alicante and Bulla. Jumilla's wine production is particularly notable for its use of Monastrell (Mourvedre) as a varietal.Like many areas from the old world of wine making. Spain, the third largest producer of wine (after France and Italy), is going through a revolution despite its very rich winemaking tradition. New generation of winemakers are not just learning the art (and science) of winemaking from grandpa and papa but they are soaking much on modern winemaking knowledge and investing big money in both viticulture and modern wine making equipments. The new Spain has arrived and getting better vintage after vintage!The Finca Luzon is a Monastrell blend. Bright red fruits of strawberry, raspberry, red cherry with violets from the nose. Juicy on the palate, lots of ripe red fruits mixed with spicy herb, tobacco, violets with some stew fruit reduction characters then smoke, potpourri and a hint of varietal bitterness to follow in the finish. This is a good wine with food because of its acidity. (Rating 88-90 points) by Michael Lam of the Beverage Review.
