(530) 885-4650 922 Lincoln Way
Auburn, CA 95603
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Winemakers on Snooth

  • D--They are impressive, those Chianina.  The Chiangus are interesting, ... Italy is like $15 and our winemakers still haven't gotten the hang of it.  (What's Loureiro doing in that anyway Read More

    Forum post in the topic Whatcha drinking tonight?

  • This book looks enticing but was looking for feedback from anyone who may have read it. Thanks Read More

    Forum post in the topic Was wondering if anyone's...

  • My guess is that they look at the books of what was shipped when they are ... ... Or not. As far as ABV, winemakers have told me (in front of other folks regularly on here) that they usually use the same ABV number from year to year because it's only got to be close, and no one really tests it anyway.  Getting new label approval could mean get... Read More

    Forum post in the topic Who Monitors Labels?

  • This morning I was pontificating in the coffee shop about wine bottle labeling.  My buddy, being the the ex-lawyer type, asked a lawyer question.  Who monitors this stuff?I then realized that I had never heard of anybody (OK, I'm talking domestically, here.) being accused of say:Labeling a bottle as "Cabernet Sauvignon" and, then, being caught f... Read More

    Forum post in the topic Who Monitors Labels?

  • Barolo may be Italy’s most famous red but surprisingly it hails from a ... status exists amongst the winemakers (pioneered by La Morra winemaker Renate Ratti), so look out for Cannubi, Sarmazza, Brunate, Cerequi, Rocche, Monprivato, Villero, Lazzarito, Vigna Rionda, Bussia, Ginestra and Santo Stefano di Perno on the label. A great way to see t... Read More

    From the article The Barolo Wine Wars Have Begun

  • "I think to limit the conversation to just Cali cabs is to ... Certainly the CA winemakers we want to talk about are aware of how others offshore are making wine with the same grapes they're using.Greg also brings up a good point about generational changes, and how the market has effectively demanded that CA wines be as drinkable as possible ou... Read More

    Forum post in the topic Wines at release and down the...

  • Just another note on cement (I'm glad we've had this conversation, ... ... ... before use—most winemakers say before each use—by rinsing surfaces with a strong solution of tartaric acid to neutralize the surface. Care must also be taken in cleaning concrete; it can handle scrubbing and cleaning agents better than barrel wood, but not hot wate... Read More

    Forum post in the topic White Burgundy Question

  • It’s summer. The weather is warm and if you are like me, your thoughts ... 4 hours to as much as 48. Winemakers then sample the juice to determine the color extraction and texture of the tannins before making a pressing decision. After pressing, the juice is treated like a white wine, meaning that it is settled and racked clean of solids at wh... Read More

    From the article Thinking Pink: The Intricacies of Making Rose

  • Yes, it's not one of those "what's this bottle worth" ... ... maybe I'll offer it to winemakers who want to buy my grapes when I own a vineyard of heritage grapes.&nbs Read More

    Forum post in the topic 1200 years old wine yeast to...

  • Only one was pertinent, Al, a photo of Harrison with some winemakers a few decades ago. The rest were generic newsletter line art.  Go to the link I posted and you can see the art there. Harrison's piece starts on p. 12.This Snooth editor hasn't been worked on by the proprietors for half a decade or more. A few tweaks would allow the images to c... Read More

    Forum post in the topic Harrison on a life with wine

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