Using toasted oak infusion products during fermentation provides an integrated, mellow flavor profile that is similar to the complexity and depth of barrel aging. Incorporating oak during fermentation introduces desirable aromas and flavors early in the process for whites and reds, reducing the time needed to achieve a market-ready product.
Welcome back to Wine Unfiltered! 🍷Today we're joined by Giant Steps winemaker Mel Chester, fresh off judging at the Royal Sydney Wine Show (celebrating its ...
Come Over October Survey Finds an Untapped Opportunity for Wine: Give People More Reasons to Come Together
Joanna and Zach discuss a recent survey that found that many would-be wine drinkers, particularly younger ones, are put off by the rules, traditions, and lac...
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