Garage Enologists of Sonoma County

Most GENCO winemakers make reds and, generally, do so rather well. Fewer members, though, have tried their hand at making whites. Some avoid it because they’ve heard that it’s difficult, or they’ve had mixed results. Whites are indeed more prone to oxidation, and less forgiving, particularly if you can’t manage temperatures properly, or if sulfite levels aren’t properly maintained, than reds. To make, clean, crisp and fruity whites, temperature control is critical during handling, fermentation, and aging. Reds are easier to make and most people prefer them, but whites are becoming increasingly more popular and important as aperitifs, and they just pair well with seafoods, fowl, lighter meats, and relatively mild Asian dishes.

Beginners should start with reds to learn the basic process of winemaking. Once you’ve mastered this, it’s time to move on to whites for the challenge and variety. Hence, the topic of discussion for GENCO’s January meeting will be: Making white wines: Practices that ensure success!

It will provide the basic information that first-time white wine makers will need to get started, and more specific information that may be of use to the more experienced members.

This presentation will be followed by Q & A and open discussion. So, it may be useful to make some notes for discussion or clarification, or you may want to discuss a particular problem you’ve had or need to deal with.