Category: Facts About Wine

Deep gold color; toasted almonds, bread, orange zest on the nose; lemon, grapefruit, almond, white peach on the palate. Continue reading →

We bid farewell to July and anticipate August. We are in the hottest days of the year. High summer. The dog days. Wine strategies: Continue reading →

As veteran readers know, I am an advocate of decanting. But this is wine, so when it comes to how to decant and when to decant, things can get problematic. Some guidelines. Continue reading →

Wine tasting descriptions, whether by wine pros or the supercilious jerk next to you in the wine bar, are a fertile field for bloviating blather. Truth is, there is hard evidence we all taste things differently. God made us that way. Continue reading →

Bulk wine gets a bad rap. It is associated with plonk in a box purchased by impoverished college students and parsimonious parents of the bride. Continue reading →

Pale gold color; pineapple, mango, milk chocolate on the nose; ripe peach, pear, apricot, honey, green apple, Meyer lemon, lime, beeswax, minerality on the palate. Continue reading →

The U.S. wine industry enjoyed its largest year-over-year increase in direct-to-consumer (DTC) sales in 2020. Much can be attributed to COVID-19, but even if you bought online because of pandemic fears, many will stay with DTC because of convenience and expanded choice. Continue reading →

Grapes are grown, harvested, fermented, aged. Time to make the final product. Continue reading →

Fermentation ends. Final decisions on wine must be made: to age wine and in what vessels. Continue reading →

Grape juice is in fermentation vessel—usually stainless steel, but wood or concrete also is used. Yeast decisions are made. More decisions for the wine maker. Continue reading →