Does all red wine have to go through malolactic fermentation? Fred Scherrer explains how malolactic fermentation happens in Pinot Noir and how it can be difficult to achieve in Chardonnay. Fred also talks about advice he was given by legendary wine consultant, Andre Tchelistcheff on starting malolactic fermentation.
Author: Judi Scherrer
Are wood barrels certified organic?
Fred Scherrer of the Scherrer Winery hazards a guess as to whether the wood barrels used to make organic wines are certified or not, and suggests that Mel Knox might know more.
Winemaking 101: Grape tannins
Winemaker Fred Scherrer of the Scherrer Winery discusses the maturation of grape tannins inside wine grapes and talks about what he looks for in terms of taste as he decides to pick.
pH and Acidity in wine
Fred Scherrer of the Scherrer Winery answers a question about how acidity helps to preserve wines as they age and a lengthy discussion of wine chemistry ensues.
Winemaking 101: Yeast strains, fermentation and flavors
Fred Scherrer discusses the affect of different yeast strains on fermentation and the flavor of wine.
Can I age Zinfandel wine?
Winemaker Fred Scherrer discusses the perception that Zinfandel does not age as well as other red wine varieties. What he fails to mention in the video is that his Old and Mature Vine Zin often shows beautifully at 10 years of age.
Winemaking 101: Sulfur Dioxide (SO2)
Fred Scherrer briefly discusses the role of sulfur dioxide or SO2 in winemaking. Filmed at Flickinger Wines in Chicago.
Cabernet Sauvignon from the Scherrer Vineyard
A description of how winemaker Fred Scherrer decides which fruit will go into which of his Cabernet bottlings from the Scherrer Vineyard in the Alexander Valley.
Winemaking 101: Malolactic Fermentation
Winemaker Fred Scherrer describes malolactic fermentation in Chardonnay.
How is wine bottled?
Fred Scherrer explains how he bottles wine by hand at the Scherrer Winery in California’s Russian River Valley. Fred can bottle about 400 cases of wine in a day with help from two other people, and he likes to run the bottler himself to make sure that each bottle has precisely the amount of wine he would like.