Corked Wines: How one winemaker avoids them at the winery
Fred Scherrer explains how he works to avoid cork taint in his bottles before putting corks into his bottles at the Scherrer Winery. Cork taint is the result of a chemical compound 2,4,6-trichloroanisolees, that develops when molds cleanse their environment of chlorine. Wines with TCA have a moldy cardboard smell and are usually devoid of fruit aromas.
Beating the Odds
It is impossible to ignore the changes that have occurred with the world economy this past year. While personal impact may vary, the fact remains that our fate and well-being are more interconnected than many had thought. If prosperity isolates, perhaps adversity connects.
Do labels help to sell wine?
Winemaker Fred Scherrer is asked how much a label helps to sell wine, a question that came from Jessica Bell’s WSET students in the midwest. The Scherrer Winery has recently changed labels and Fred has a unique and fresh perspective.
How do winemakers know when to pick their grapes?
Winemaker Fred Scherrer discusses how he determines when grapes are ripe and ready to pick in response to a question posed by Jessica Bell of the Midwest Wine School.
What is reductive winemaking and what role do lees play?
Winemaker Fred Scherrer discusses reductive winemaking and defines lees in response to questions from Jessica Bell of the MidWest Wine School.
Aging Wine
Winemaker Fred Scherrer is asked about aging wine by Jessica Bell of the Midwest Wine School. Fred discusses what he looks for in a wine to age and how to store wine at home.
Do vintages matter in California?
Winemaker Fred Scherrer discusses the importance of vintage in California in response to a question from Jessica Bell of the Midwest Wine School.
What are “clones” and are they important in wine?
Winemaker Fred Scherrer of the Scherrer Winery discusses the importance of clones and mass selection in response to a question from Jessica Bell of the Midwest Wine School.
Acidity and tannin in wine
Winemaker Fred Scherrer is asked about his perception of acidity and tannin when tasting wine by Jessica Bell of the Midwest Wine School at C House restaurant in Chicago.
Would you use with screw caps for your wine?
Winemaker Fred Scherrer talks about using screw caps and other types of closures in response to a question from Jessica Bell of the Midwest Wine School.