Whether you are making your own wine, or just trying to find the right bottle at a local shop, you need to be able to express to others the style of wine you are looking for. You can't get what you want if you don't know how to ask for it. Crushpad Chief winemaker Michael Zitzlaff talks with us about how to define a style of of wine.
Gary Vaynerchuk and his legion of Vayniac followers have banded together to make a Cabernet with Crushpad, the San Francisco urban winery. The Crushpad folks took a road trip to New Jersey to bring barrel samples of the Vayniac Cab to Vaynerchuk's Wine Library and have his customers give it a taste.
Watch as Crushpad and a team of judges reenact the famous Judgment of Paris to celebrate the premiere of the new feature film, Bottle Shock.
All fermentations slow down as they reach their end, and some of those need a little help - find out how we get them to finish. Crushpad's Chief Winemaker, Michael Zitzlaff shows us a few methods we use to coax these reluctant wines to dryness.
White wines are pressed prior to fermentation. Red wines are pressed after fermentation Those are the basics but when you press.
In this Winemaker's Minute, Crushpad winemaker Chris Nelson explains all the variables involved with pressing wine.
Whether you want a crisp mineral-driven Sauvignon Blanc, or a luscious fruit-forward Syrah, you have to pay close attention to the temperature of the fermentation so that you can achieve those goals. Crushpad winemaker, Kian Tavakoli explains it all.
During fermentation of red wines, the grape skins & seeds float to the top of the bin. How you manage that cap of skins has a big impact on the style of wine that comes from that fermentation. Crushpad CEO Michael Brill explains cap management.
Depending on the style of wine you want to make, and the varietal of grape you are working with, you have a few choices when it comes to fermenation vessels. Crushpad winemaker Chris Nelson explains it all.
Red wine grapes often go through a "cold soak" prior to fermentation to allow the skins to release the color & flavor compounds that add to our enjoyment. Not all grape varieties need, long soak periods. Crushpad winemaker, Kian Tavakoli explains
Crushpad's Michael Brill and Mike Zitzlaff are working with Tom Leykis to create a Big Bad Syrah from the Premier Coastal Vineyard in the Santa Maria Valley. Tom wants a big Syrah -- one that you'll remember as the main event.
Crushpad is a high-end San Francisco winery where you are the wine maker. Watch a short video on why over 5,000 wine lovers across the country have chosen to make their own custom luxury wine with us.
Crushpad Chief Winemaker, Michael Ziztlaff takes you through the harvest's first pressing, when the grape juice is separated from the grape skins.
Crushpad Chief Winemaker, Michael Ziztlaff uses the Fusebox wine blending kit to demonstrate the art & science of blending wine — where good wine is transformed into great wine.
Malolactic conversion transforms sharp malic acids into softer lactic acids. Also referred to as secondary fermentation, it uses bacteria to transform muscular malic acids into smoother tasting lactic acids.
Extended maceration is the process of leaving a red wine in contact with the skins after fermentation is complete. It is employed when a winemaker wishes to modify the amount, and types, of tannin present when pressing the wine to barrel.
When choosing a yeast strain to ferment your wine, it is important to match the the yeast to grape varietal. There's also the option of letting the yeasts that are native to the vineyard and winery do the work for you.