Learning firsthand about Champagne’s strictly regulated harvest and first pressing of the wine
When Ciro Biondi announced that he was going to abandon his career as an architect, in order to revive the generations-old family wine business, his father was not impressed. In fact he was so unimpressed, he refused to even taste a bottle of the estate's wine when it was put in front of him.
A new sophistication about wine is emerging in China, where only a few years ago it was common to see people at banquets mixing Coca-Cola or Sprite with their Great Wall red. At first Chinese wine drinkers grav...
Amidst the discussion among wine writers on just how much “natural wines” should be included in wine lists, I am flipping through a 50-page wine list in one of Siena, Italy’s more renowned osterias. Little natural wine is in sight here.
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?