The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
Alcohol levels in just about everything are rising, and a lot of people aren’t happy about it. Nonetheless, winemakers would really rather you not know that they’re doing something about it. Or, at least, one p...
Today, we’re far more likely to find toasty, bready flavors in a more fashionable (and still seasonally appropriate) beverage: methode champenoise sparkling wine. How those characteristic flavors get there has nothing to do with actual toast and everything to do with yeast.
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.
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?
Palate Press was well-represented among the winners at this year's Louis Roederer International Wine Writers' Awards. Columnist Erika Szymanski was awarded the Emerging Wine Writer of the Year award and columnist Evan Dawson won the International Wine Book of the Year award for his book, Summer in a Glass: The Coming of Age of Winemaking in the Finger Lakes.