Is it possible to control the green pepper taste when making Cab Sauv and Franc?
Why is malolactic “blocked” with most white wines?
Why don’t you use oak slats in stainless bins to get the same flavor profile?
How much using commercial yeasts can change the profile of a wine?
What adjustments do you do to make the grapes come through fermentation?
What is the wonderful smell when I have a few drops left in my glass?
What goals in winemaking are you still working to achieve?
Why do some red wines need to be cellared and others consumed now?
At times, I taste what I call a sooty or ashy taste. Are these tannins?
What specific techniques allow for that Jeff Runquist Wines footprint?
George and Stanley’s question
Why do most red wines undergo malolactic fermentation?
Out of all the wines you produce, which is the hardest wine to make?
Is there an ideal time for consumption of Jeff Runquist Wines?
How are your wines consistently great across every vintage?
Is there any residual sugar in Jeff Runquist Wines?
What conditions are recommended for barrel storage?
Do you currently have any plans to produce a port wine?
How do you decide which grapes you want to source?