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Don’t be discouraged by a bad batch of wine. As an amateur winemaker, I may have learned more from my mistakes than from my successes. My first wine was from juice fermented in the same 6-gallon bucket it came in. A little yeast, a new lid with an airlock and winemaking was underway. It was palatable and red and dry and alcoholic but not outstanding. Then I discovered that the local Homebrew Emporium carried Winexpert kits that made a very drinkable Chardonnay and it extended my winemaking season to year-round. One batch of Sangiovese made with juice and grocery store grapes won a gold medal in a Winemaker Magazine competition and a Chardonnay won a local competition and I was convinced I could make wine. I got pretty good at two complementary tasks: blending wines to make a really good beverage and diagnosing wine faults. Both skills resulted from producing wines that needed a little help. I’ve had to deal with over and under-sulfited wines, vinegar bacteria, hydrogen sulfide, corked wine and color fading. Some we win. Some we don’t. As blending goes, we typically get grapes from California in the fall (like half a ton) and lesser amounts in late May from the Southern Hemisphere. Lately, I’ve discovered that blending a tannic wine like Carnellian with a Malbec or Carmenere that may still have a little “green pepper” quality to it can produce a good balanced wine that would normally not be found in nature. @Garagist
Once you're comfortable with your ability as a home winemaker, consider contacting wineries and tasting rooms before you visit. Nobody appreciates how much effort winemaking can be more than another winemaker. If they know you'll be coming, you may get tours, barrel tastings and offers not available to tourists. In return, the commercial vintner gets a knowledgeable customer who can talk the language. A year or so ago, a winemaker in Paso Robles invited a couple of us to go behind the tasting room to give our opinion of his still barreled syrah. I've had tasting room people pass the money back across the counter saying "We don't charge winemakers." We've been invited to trade tastings. If you get something free, enjoy the feeling but if it's allowed tip generously and be sure to buy some wine.
My wife and I have been fortunate to make some award winning wines from a variety of sources (upstate New York, California and Chile) and we enjoy traveling to winemaking regions to talk with professional winemakers. We've found them to be very gracious and generous with their time, wine and advice. So far, we have been to Bordeaux, Champagne, Provence and Lanquedoc in France; Tuscany, Umbria and Campania in Italy and Sonoma, Paso Robles, Napa and (our new favorite) Suisun Valley in California.