In a previous blog post, I discussed ways to integrate wine into wedding ceremonies and as personalized wine favors. This second post will discuss how to use wine in a non-consumption way: as part of your décor and as a guest book. Using Wines (or Bottles) as Decor While the use of old barrels and […]
DGW Traveling to 2018 VinCO: Sparkling Wine, Sanitation, and Hard Cider
In mid-January, I’ll be making my first trip to the Colorado Association of Viticulture and Enology, CAVE, association’s annual VinCO conference held in Grand Junction, Colorado. With a focus on enology and viticulture education, VinCO is one of two large events hosted by CAVE. There is a great line up of topics covered at the […]
Wine & Weddings: Ceremonies & Favors
In the last few years, it’s fair to say that I have been an honored guest at a number of weddings. Some have been large gatherings, some small intimate affairs. Some have been traditional and others quite modern. No matter what the theme of the wedding, the time of year it took place, and the […]
Tasting Evaluation Dates Set for 2018
Some Background about My Wine Sensory Experience I started tasting wines and evaluating my taste perceptions as a graduate student in Dr. Bruce Zoecklein’s lab at Virginia Tech University, in which he routinely evaluated wines by sensory analysis to provide production technique suggestions to winemakers. These early sensory experiences outlined my thought process in how […]
Bring in the New Year with Bubbly
It’s never too early to plan for your New Year’s celebration on December 31st! I have to admit that I love New Year’s Eve as it is usually filled with reflection, hope, and sparkling wine. There’s something about those bubbles that makes for an exciting evening! Whether you are spending New Year’s Eve alone or […]
Deacidification with Malolactic Fermentation
Malolactic fermentation (MLF) is a common processing technique used to biologically convert the malic acid to lactic acid and carbon dioxide (Krieger 2005). The conversion of malic to lactic acid is considered a deacidification technique. MLF is conducted through proliferation of native lactic acid bacteria (LAB), of which the three existing genera in wine are […]
