Winemaking 101: Brettanomyces with Kathleen Inman

Winemaking 101: Brettanomyces with Kathleen Inman

Are low yields for Pinot Noir better? Kathleen Inman says no.Подробнее

Are low yields for Pinot Noir better? Kathleen Inman says no.

American Artisan EP 17 | Kathleen Inman of Inman Family WinesПодробнее

American Artisan EP 17 | Kathleen Inman of Inman Family Wines

Winemaking 101: Commercial yeast vs. Native yeast with Boedecker CellarsПодробнее

Winemaking 101: Commercial yeast vs. Native yeast with Boedecker Cellars

Winemaking 101: Nick Mills on Carbonic MacerationПодробнее

Winemaking 101: Nick Mills on Carbonic Maceration

Winemaking 101: Introduced vs Native Yeasts with Todd HaminaПодробнее

Winemaking 101: Introduced vs Native Yeasts with Todd Hamina

How is Rosé wine made? Winemaker Kathleen InmanПодробнее

How is Rosé wine made? Winemaker Kathleen Inman

Winemaking 101: Co-fermentation with Brianne DayПодробнее

Winemaking 101: Co-fermentation with Brianne Day

Winemaking 101: Punchdowns with Marcus GoodfellowПодробнее

Winemaking 101: Punchdowns with Marcus Goodfellow

Inman Family Wines - Kathleen InmanПодробнее

Inman Family Wines - Kathleen Inman

Winemaking 101: Native Yeast with Eric TexierПодробнее

Winemaking 101: Native Yeast with Eric Texier

Winemaking 101: What does Brix mean?Подробнее

Winemaking 101: What does Brix mean?

Introducing Brettanomyces into wine: Chad Stock explains 1/2Подробнее

Introducing Brettanomyces into wine: Chad Stock explains 1/2

Winemaking 101: Malolactic fermentation with Stephen CassПодробнее

Winemaking 101: Malolactic fermentation with Stephen Cass

Winemaking 101: To inoculate or not to inoculate?Подробнее

Winemaking 101: To inoculate or not to inoculate?