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.
How do alcohol levels affect Pinot Noir?
Winemaker Fred Scherrer discusses how different levels of alcohol affect Pinot Noir, and how he perceives alcohol in wine. This question was supplied by Steven Rigisich of Pinot Days.
What affect do wood barrels have on Pinot Noir?
Winemaker Fred Scherrer discusses how wood influences Pinot Noir. This question came from Steven Rigisich of Pinot Days.
Pinot Noir: The Russian River Valley vs. Sonoma Coast
Winemaker Fred Scherrer of the Scherrer Winery discusses the terroir of the Russian River Valley and Sonoma Coast Appellations in California, and talks about how the two can taste different.
Blended Pinot Noirs vs. Vineyard Designates: Is one better than the other?
Pinot Noir producer Fred Scherrer discusses the difference between blends of Pinot Noir and Vineyard designates in response to a question from Steven Rigisich of Pinot Days. Fred goes on to discuss how he decides to blend or label a wine as a vineyard designate.
What should I eat with Pinot Noir?
Winemaker Fred Scherrer talks about why Pinot Noir is easy to pair with food and gives a few examples of what he likes to eat with Pinot. This is one of a series of questions asked by Steven Rigisich of Pinot Days.
Another Drop in the Bucket
This marks my thirtieth vintage at a commercial winery. It seems like a larger number than it feels, but I did the math three times and got the same answer, so it must be true. The thinning of the hair on top as well as the increasing gray in what remains provides supporting evidence of this. Fortunately, these years of experience made 2008 a fairly easy vintage to deal with those curve balls that nature threw in this year.