Consulting
Our experienced staff winemakers, enologists and chemists offer complete winery consulting as well as short discussions on winemaking, fermentation management, laboratory set-up, or individual analysis training. Often a second opinion by Vinquiry's knowledgeable experts can be helpful in optimizing wine quality and avoiding costly problems. Our new Mini Consult service charges winemakers a fixed price for approximately 15 minutes of conversation about a specific question with one of our staff winemakers or enologists.
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Mini Consults are quick 15 minute question and answer sessions that can cover a wide variety of topics from fermentation management to bottling suggestions. Each consult gives a winemaker 15 minutes of concise explanation on topics such as: |
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Can you help me with my fermentation? | |
| For example: How do I treat moldy/Botrytised fruit? When do I press or how do I handle press fractions? How can I get my stuck fermentation restarted? How do I treat this off-aroma that has surfaced? | ||
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What do I do now? | |
| For example: How do I translate my analytical results into cellar actions? What can I do when my juice won't settle? How can I solve my pinking issue? My wine has Brett, what's the next step? | ||
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How do I treat my wine? | |
| For example: My wine is not stable, what do I do next? What material should I use and how do I calculate the amount to add? What Free SO2 levels should I have at this stage? | ||
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What do I need prior to bottling? | |
| For example: Can I bottle this wine unfiltered? What filter should I use? What should my Free SO2 level be when using screw caps? | ||
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I’ve got an idea, what do you think? |
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Price: $30 per 15 minutes
The questions above are example topics, Mini Consults can cover a wide variety of winemkaing questions. For more information or to start the Mini Consult service, contact Don Frazer at 707-838-6312. If the subject/question is more complex than the Mini Consult format allows, a fixed price will be quoted to continue the discussion and find a resolution.