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Dealcing: How Wineries Put Out Their Fires

Erika Szymanski
Features
9 min read
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 particular something about it: dealcoholization, or “dealcing.” While there are alcohol-free or very low alcohol

2012 Redux: Embracing the Chaos, The Science of Sour Beers

Tom Mansell
Features
1 min read
Palate Press has selected our top ten stories from 2012 and will publish a 2012 Redux article each weekday until January 4, 2013. These stories highlight our featured columnists, widely recognized contributors, and most popular works published through the year. The Palate Press editorial board hopes you enjoy these highlights as we look

Yeast Martyrdom: Toasty Flavors in Your Sparkling

Erika Szymanski
Feature Stories
5 min read
Traditional wassails were—and still are, I suppose—seasonal hot drinks made with wine or beer, sugar, spices, eggs, and bits of toast floating on top. 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

Embracing the Chaos: The Science of Sour Beers

Tom Mansell
Features
10 min read
Sour beers, with their bright acidity and vinous, funky qualities, start to bridge the gap between beer and wine. It took a trip to the Great American Beer Festival and several brewery visits (just to be sure…) for me to get a grasp on the movement that presents beer, tarted

Brimstone in the Bottle: Redux

Tom Mansell
Features
8 min read
In the last five days of 2010, we are going to count down five of our favorite stories from some of our favorite authors in our first year. One real strength of Palate Press: The online wine magazine has been-read more-

The Top Ten Microbes in Your Wine

Erika Szymanski
Features
8 min read
Put your ear up to that glass of wine in your hand. Can you hear the tiny voices shouting, “Hey! How about some credit for us little guys down here?” From a certain point of view, winemakers don’t make wine;-read more-

Seeking to Define Natural Wine

W. Blake Gray
Feature Stories
5 min read
Except for the absence of tie-dye, the second annual Natural Wine Week in San Francisco could have been an event right out of 1967. It was as well-intentioned and disorganized as a Be-In because nobody was really in charge. It's-read more-