It seems like there are always new yeast strains, also called yeast isolates, coming onto the market. “It’s a new yeast strain” is something that us winemakers hear pretty much every year. It is my belief that when it comes to yeast isolates, there are only two types of winemakers: Those who have to try something new and those who would rather stick with the tried and true. Maybe the age of the winemaker is also a factor in the dichotomy. Personally, I find that I’m less ...