Category: Facts About Wine

Wine labels and wine reviews may include various references to wine blending. Some are specific and informative. Others are distinctions without a difference. Let’s explore the most common blending terms. Continue reading →

Blending is essential to making some of the world’s most iconic wines. We explored the several ways to blend last week. This week, specific wines created by blending. Continue reading →

Very pale amber color (this has been properly stored for five years, it likely was lighter color when younger); subtle pear notes on the nose and palate. Continue reading →

Very light green hazy-cloudy color; honeydew, cantaloupe, pineapple, pear, citrus hint on the nose and palate (when served chilled); apple, coconut, sweet potato (when served warm). Continue reading →

In general, wines can be divided into varietals and blends. This being wine, it is not so black-and-white simple. Let’s explore. Continue reading →

With Christmas/holiday feasts coming soon, what is the ideal alcohol percentage for wine paired with food? The answer is 10-14%. Why? Continue reading →

Wine is in turmoil. People are turning to alcohol alternatives. Red wine sales are down, white and rosé are up. French and Italians and Spanish are drinking less wine. There is a glut of wine. What?! Continue reading →

It takes two to four centuries to grow the oak tree for a wine barrel. Then, after tree harvest, four, usually more, years to season the wood and the staves. Finally, it is time to turn the staves into a wine barrel. Continue reading →

Wine is an agricultural product. Hardly an earth-shattering revelation. But consider its scope. Not just wine vines, as essential as they may be, but in many cases—trees. Continue reading →

Some facts and trivia to lighten your mood as we prepare for the horrors of “fall back” when the government gives back the imaginary hour it stole from us on the second Sunday in March. Continue reading →