Skamania Lodge, Columbia River Gorge, Washington State
May 21-22, 2010
Following are the seminars I will be presenting at the WineMaker conference.
Troubleshooting Your Wine – Sometimes despite your best efforts, wines can take a bad turn. Off colors, bad odors and stuck fermentations are just a few of the potential troubles winemakers can encounter during the journey from grapes to glass. Learn how to identify and fix common mistakes made during your winemaking from professional winemaker and author Daniel Pambianchi, WineMaker magazine’s “Techniques” columnist and Technical Editor. » download the presentation (very large file - 7.2M)
Stabilize Wine Like the Pros – Wines are living things and as a winemaker you need to do what you can to make sure to protect it against both physical and microbiological changes. Specific processes to counter these changes include racking, fining, filtration, chill-proofing and heat stabilization, while processes to counter microbiological changes include adding preservatives and stabilizing agents and membrane filtration. Take some cues from the professional winemaking ranks with Daniel Pambianchi as he walks you through how to properly protect your wine from heat, cold and much, much more. » download the presentation (very large file - 5.2M)
Napa, California
May 15-16, 2009
Following are the seminars I presented at the WineMaker conference.
Traditional (and not) Sparkling Winemaking – Learn how to produce your own sparkling wine at home with professional winemaker and author Daniel Pambianchi. He’ll walk through the steps to the classic méthode Champenoise as well putting other more offbeat techniques to use including using dialysis tubing (seriously) to produce your own great sparkling wine. » download the presentation (very large file - 11.0M)
Macroaeration and Microoxygenation of Wine – Can your wine actually benefit from oxygen? Learn how macroaerating wine can produce a softer, more fruity wine with more color stability and how a small, controlled amount of oxygen during aging can help wine reach its full potential and increase flavor complexity while softening tannins. Find out how oxygen can also work for your wine, instead of just against it. » download the presentation (large file - 2.6M)
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