As a huge fan of science fiction, the fact that what I’ve read on the page is starting to show up in real life is pretty incredible. The thought of self driving cars, mind controlled prosthetic arms and DARPA’s ATLAS doing household chores gets me all giddy inside – hey Google get to work on […]
Let’s clear something up: Blush is not rosé but is really Vin Gris yet blush is both Vin Gris and rosé. Clear? Didn’t think so. The pinkish spectrum of wine has a unique history in the US and is the reason we have the term blush. The word is not used much anymore but for […]
A winemaker in Burgundy, France vinifies Pinot Noir from the famous Dijon clone. A winemaker in the Willamette Valley of Oregon does the same. Tasting these wines side by side there are significant differences in quality and structure. Our Oregon winemaker has the same clone planted in two different vineyards a few miles from each […]
There are many indications of quality on wine labels. In Burgundy we see Grand Cru or Premier Cru indicating that these wines came from prized vineyard plots and can fetch a higher price point.
“You’re gonna want to pop the cork and let this bottle of red open up for thirty minutes to an hour before drinking it.” WHAT?! I teach a wine class once a week and no matter what the subject is about, at the end I always take general wine questions. And more often than not this one […]
Are you a sexy wine swirler? Are you a clumsy wine slosher? Do you even swirl bro? Does it even matter if you do? The act of swirling can be seen everywhere in the wine world, whether you are in that world or merely observing it.
Spring is here. Whether you’re someone who loves to have people over for dinner parties and cookouts or are someone who loves to go to the dinner parties and cookouts, this article is for you. We all work really hard and sometimes after work or on a lazy weekend we don’t want to go to […]
Sugar is one of the fundamental components necessary to produce a successfully balanced wine and yet, at the same time, it can be one of the greatest manipulators of a wine’s final flavor. On the fundamental side, sugar essentially creates wine. Yeast cells consume the natural sugars in grape juice and convert them into ethanol/alcohol during fermentation. […]
A large amount of the wines we drink are blends. Even if the wine label indicates only one grape, there’s a good chance that unless otherwise specified, the wine is made up of two or more sources of that grape. The label may say Pinot Noir but the grapes could come from multiple vineyards.