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 during […]

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 […]