Category: Facts About Wine

How long should wine age, and what happens when it does? Continue reading →

Perhaps coming soon to a wine shop near you, an almost-perfect copy of a high quality wine made in a laboratory using no grapes and no fermentation. Continue reading →

An increasing number of wine labels tout “whole cluster fermentation.” What does that mean and should you care? Continue reading →

Climate is a vital variable in vino. Continue reading →

Alcohol by volume (ABV) numbers on a wine label give the illusion of precision—they go to tenths of percents—but pull back the Alcohol and Tobacco Tax and Trade Bureau (TTB) curtain and, surprise, you discover almost nothing is what it seems. Continue reading →

Never underestimate the ingenuity of those who make wine and those who enjoy wine. Continue reading →

Wines can be divided into six categories: white, red, rosé, sparkling, dessert, and fortified. Continue reading →

Soil, clones, rootstock, slopes and valleys, trellis systems, rainfall and irrigation—all the things you think about when you think about terroir and what differentiates vineyards. Continue reading →

“Jammy” is two-edged wine term. On the one hand, high praise when wine comes from expertly managed vineyards and adroit winemakers. On the other hand, when referencing factory wine, it is unsubtle insult. Continue reading →

Virtually all table wine begins with a grape, and grapes are divided into five parts, all of which can contribute to the eventual wine. Continue reading →