Category: Facts About Wine

Wines pair with meals. Wines also pair with cooking meals. Continue reading →

You do not have to be a wine cognoscente to know cabernet sauvignon plays well with the salty and fatty flavors of a rich, well-marbled steak. But, what if you want to go beyond that pairing? Continue reading →

Beaujolais is a lovely French region sandwiched between Burgundy and Lyon. Last century, it was known for its kitschy, flash-in-the-pan plonk—Beaujolais nouveau. Today, it is known for being the next big thing in quality wine. Such are vino’s vicissitudes. Continue reading →

Newspaper readers and online followers know of my advocacy of decanting—pouring wine into a vessel to expose it to air to soften tannins and encourage wine to “open up” and become more balanced. Continue reading →

Is wine art? For some, this is a silly question. No. Yet, this has been debated for hundreds of years. Continue reading →

Thing to know about “wine rules”—most people ignore them. Continue reading →

You get seriously into wine. You decide to put down some bottles to drink in the distant future. What should you expect? Continue reading →

Deep garnet color; leather, smoke, tobacco, cherry, raspberry on the nose; cherry, plum, raspberry, red fruits on the palate. Continue reading →

“Ripeness” may be a winemaker’s most important decision. Ask three different winemakers their definition of ripeness, however, and it is possible you will get six different answers. Ripeness is just that complex. Continue reading →

“Vigneron” “vintner” “négociant” are wine terms. What are their exact meanings? This being wine, they don’t really have exact meanings. Here is an overview. Continue reading →