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.
Author: Judi Scherrer
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.
Trusting your palate in the winery.
Winemaker Fred Scherrer talks about learning to trust his palate in the winery and make decisions based on taste. Fred makes wine at the Scherrer Winery in the Russian River Valley.
Winemaking 101: Pre and post fermentation “soak”
Winemaker Fred Scherrer of the Scherrer Winery discusses pre and post fermentation “soaks”, or the time that the grapes are left in contact with the juice, and the effect of each process on the final wine. Along the way, he compares cold-soaks in warmer and cooler climates.