Starting Wine Checklist

Prepared by  Dr sandy Kirk YIELD      For acid adjustments calculate that 100 lbs of grapes yields at least 19 L GELATIN   10 mLper 100 L right after press for Ortega               COLOR PRO / COLOR X      The use of these enzymes is recommended for all reds.     It  helps keep the color from falling out […]

Laboratory Session 1 Initial Measurements with Dr. Sandy Kirk

    Laboratory Session 1 Pre-Fermentation, getting the numbers right September 11, 2018   1. Understanding potential variability in results when drawing and preparing a sample for testing: a) Timing of sampling and duration of grape skin exposure before sampling. Should be done after all maceration is complete as pH and  (TA Titratable Acidity) change […]

Best in class 2015 Bordeaux style Wine

by Darrel Hopper This 2015 Cabernet Franc/Merlot blend was judged a Gold Medal and Best in Class at the 2018 Saanich Sommeliers wine competition. Following is the method used: SOURCING GOOD GRAPES My first rule is to always purchase the best grapes that I can afford.  In winemaking one cannot create a quality wine that […]

Yeast and its Importance to Wine Aroma and Flavour

The following presentation was given by Rick Homer at the June 2018  Saanich  Sommeliers Club meeting .   The most mysterious aspect of wine is the endless variety of flavours that stem from a complex system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of […]

How to Make Port

 by  Rick Homer History There are many styles of Port wine but they all start out the same way.  Port is a fortified wine that originated in the Douro valley in northern Portugal.  It is typically made with Red wine grapes but it can be made in a white style.  The best known red grape […]

Acid Additions through Bench Trials

 by Rick Homer   Background There is a growing trend for grape growers to leave the grapes hanging for extended periods of time to increase the aroma and flavour components in the resulting wine but this practice does leave the grapes with lower than ideal acid levels. There are many articles written on how to […]

Making Blackberry Port

In this article John Wrinch shares his method of producing his very flavourful blackberry port. In the past this wine has won medals in international competition and double gold medals in a Canadian competition. Selecting the blackberries A 325 mL bottle requires slightly more than one lb of blackberries. Therefore, to fill a 21 L […]

Making Oloroso Style Sherry Wine

Tony Pearson has generously provided this thumbnail sketch of methods that he uses to produced his sherry wine that in the past several years has garnered medals (including gold) in both the Provincial and Amateur Winemakers of Canada competitions. He describes sherry style wine production in your home cellar is a never ending project resulting […]