Wine Spectator's Top 100 Wines of the Year will soon be unveiled, serving to make good wines unavailable or, if they're available, unaffordable. It's the time of year when interesting wines dry up for the avera...
It’s a self-evident truth, not to mention a basic principle of homeostasis, that what goes in must come out. The largest fraction of winery waste is pomace, or the skins, seeds, and stems left after juice or wine is pressed.
I have strong opinions about the elements of a good tasting note. But while I love a good argument, I have stayed out of this one because I don't feel comfortable telling other people how to write them.
Almost all Italian wine regions have a wonderful tradition of “medicinal wine” used to restore strength to new mothers, to accelerate healing in those who are suffering from a bad flu, and to nourish old people.
Sweetness and acidity have an intuitive relationship; we know they go together without having to think about it. Balance between sweetness and acidity is why even people who attest to disliking sweet wines will often enjoy Rieslings. But why do sweetness and acidity mutually improve each other?