At this point, its reasonably common knowledge that terroir isn’t all about soil. Studies since...
New Zealand Sauvignon Blanc is distinctive, but why? The Science of Sauvignon Blanc by wine writer and plant science Ph.D. Jamie Goode explores a host of recent scientific research topics in many facets of sauvignon blanc production.
Food and Conversation
Wine tourists can be tempted to pack their schedule with winery appointments. Here’s why they shouldn’t
Springtime in a bottle, floral and clean, but with a richness of newly-turned earth.
Tom Mansell, Ph.D., offers a seven-part lecture in the science of wine. He discusses reduction in Part 4.
Hardy Wallace gave himself one year to sell through his first significant release of wines from Dirty and Rowdy Family Winery in late August, 2012. It would be work, hand selling, lots of travel. If they could sell out in a year, it would be a sign that maybe this small California winery could have a future.
If you’re like most people, the light-bodied, refreshing Vinho Verde is what comes to mind when you think of wines...
posted on: Mar 12, 2013 | author: David Honig
Chewy, rich, with layers of dessert flavors and a moderate alcohol bite, this is the final course in a glass. Highly Recommended (90).
posted on: Mar 10, 2013 | author: Erika Szymanski
In his outstanding volume The Art of Fermentation, Sandor Ellix Katz makes the disturbing proposition that rather than us having domesticated...
posted on: Mar 7, 2013 | author: David Furer
As a state rightfully associated with sunshine and warm, Texas’s ability to effectively ripen grapes to their full potential is often...
posted on: Mar 6, 2013 | author: Jennifer Cossey
There is a new kind of wine region becoming part of the landscape and a “must not miss” element on a wine tourist’s itinerary: the urban wine region.