Wine winemaking & styles
Every wine guide in winemaking & styles — 8 in all. Read the overviews for free; the deeper material comes with a subscription.
Fortified Wine
A study guide to fortified wine — how grape spirit stops fermentation, and the two great examples in depth — Sherry (flor, the solera, Fino to Oloroso) and Port (the Douro, foot-treading, Ruby to Vintage).
Read guide →Natural Wine
A study guide to natural wine — the philosophy of subtraction, the Gang of Four, why "natty" tastes funky, and how to tell a feature from a fault in the glass.
Read guide →Non-Alcoholic Wine
A study guide to non-alcoholic (zero-proof) wine — why you can't just ferment less, the three dealcoholisation methods, and how the alcohol's job gets replaced.
Read guide →Red Wine
A study guide to red winemaking — extraction as the whole game, cap management, fermentation on skins, oak and controlled oxidation, malolactic, and carbonic maceration explained.
Read guide →Rosé
A study guide to rosé winemaking — colour as a contact clock, the three methods (direct press, short maceration, saignée), why blending is banned, and the pale-Provence style decoded.
Read guide →Sparkling Wine
A study guide to sparkling winemaking — the six methods from traditional to pét-nat, the sweetness scale decoded, autolysis, riddling and dosage, and the world beyond Champagne.
Read guide →The Grape
A study guide to the grape as winemaking's raw material — what the pulp, skins, seeds, stems and bloom each contribute, where sugar, acid, colour and tannin live, and how red and white winemaking use them differently.
Read guide →White Wine
A study guide to white winemaking — protecting delicate aromas from oxygen, pressing before fermentation, cool ferments, lees and bâtonnage, malolactic, sweet-wine methods, and wine faults.
Read guide →