Wine 101
White wine holds a special place in the world of winemaking, celebrated for its fresh, vibrant, and aromatic flavors. But have you ever wondered how white wine is made and what makes it so different from red wine?
In this guide, we’ll walk you through the 11 essential steps of white winemaking, offering insights into the techniques and decisions that influence every glass.
If you've ever enjoyed the creamy texture of a Chardonnay or the smooth richness of a red wine, you've likely experienced the magic of Malolactic Fermentation (MLF). This secondary fermentation process is a key step in winemaking, transforming sharp acids into softer, more palatable flavors. But what exactly is Malolactic Fermentation, and why do winemakers use it?
Fermentation is where the magic happens in winemaking. It’s the moment grape juice transforms into wine, thanks to the incredible work of yeast and bacteria. But did you know there’s more than one way to ferment wine? Different fermentation techniques can influence a wine’s flavor, aroma, and texture, resulting in the wide variety of wines we enjoy today.
Wine is often described using words like crisp, refreshing, or even sharp—all of which point to one critical component: acidity. Acidity is the backbone of a wine’s structure, influencing everything from taste and texture to its aging potential. But what exactly is wine acidity, and why does it matter?
Red winemaking is an intricate process that brings together tradition, science, and a touch of artistry. Unlike white wine, red wine gets its vibrant hue from fermenting with grape skins, extracting color, flavor, and tannins. But there’s so much more to red winemaking than meets the eye.
In this guide, we’ll walk you through each step of how red wine is made — from the vineyard to your glass — revealing the secrets that influence quality, taste, and character.
