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Aging potential? What aging potential?

W. Blake Gray
Features
5 min read
This is a common sentence in wine reviews: "Should continue to develop for 10-12 years." You see it all over the Wine Spectator. In the Wine Advocate, it's characteristically more enthusiastic: "Explosive flavors of dark chocolate, hazelnut parfait drizzled with fresh Tahitian vanilla sauce and crushed, fire-roasted Bing cherries. Will

Travel in a Bottle

David White
Features
2 min read
Now that Independence Day is behind us, the summer is in full swing. Barbecues, hikes, and lazy days at the pool abound. And most of us are itching to leave town -- eager to spend some time away from work, escaping from it all. Wine enthusiasts are fortunate in that

Barrel Fermenting White Wine: It’s Not Just About Oak

Erika Szymanski
Features
7 min read
Today, most wine is fermented in stainless-steel tanks. Very clean, very modern, very industrial. Very congruent with the food processing industry and it’s (sometimes reassuring, sometimes disturbing) obsession with sleek, sanitizable surfaces. Stainless steel only debuted in winemaking circa the 1950’s, but it’s now ubiquitous. So, of course, there are

Bordeaux 2012: The Affordable Story

Dorothy Gaiter
Features
6 min read
For those of us who didn’t get over to Bordeaux this April for en primeur, the much anticipated annual futures market, some winery folks brought their new wines to us. This is the week that favored customers, media, negociants, and retail buyers taste still-in-the-barrel wines. These immature wines, always sampled