#SAUVBLANCDAY: CELEBRATE WITH MORE THAN JUST ONE BOX OF WILD WHITE SAUVIGNON BLANC
There is much more to Sauvignon Blanc than just tropical flavours and being a bestseller. Even its name, which means ‘wild white’, creates an expectation of something different. Increasingly the choice of both the novice wine drinker as well as the sophisticated...
Fault focus: Mousiness
Dr. Carien CoetzeeBasic Wine31 January 2024 Mousy off-flavour is a relatively infrequent yet serious phenomenon in wine and other fermented beverages. In severe cases, the spoilage can render wine unpalatable and, since there is no known satisfactory method for...
Stirring things up – Sauvignon blanc juice stabulation
Dr. Carien CoetzeeBasic Wine30 January 2024 What is stabulation? During “normal” winemaking practices, the juice lees (solids) are removed from the juice (by sedimentation or flotation and subsequent racking) after pressing. Usually, this process is...
The efficiency of inert gas during racking – Part 3: Inerting the source tank and main conclusions
Dr. Carien CoetzeeBasic Wine15 December 2023 Part 1 of this blog series looked at different inert gases used in the cellar as well as strategies to inert gaseous tank spaces. Part 2 summarised the main findings of a study1 looking at inert gas effectiveness in...
