High summer, high time for crisp wines. But what does “crisp” mean in a wine reference? Continue reading “What does “crisp” mean?”
In the 1600s in southwestern France there was a pas de deux between a sauvignon blanc vine and a cabernet franc vine. The result was cabernet sauvignon, the dominant red grape of the last two centuries. Continue reading “Cabernet Franc”
Today in the Veneto region of northeastern Italy computer-controlled drying fans are finishing their work or rustic straw mats are done cradling their bunches of grapes.
Continue reading “Amarone”
Science shocker: pinot grapes are an army of clones. Continue reading “Attack of the pinot clones”
Ruby color; black cherry, forest floor, plum, spice, meat, leather on rich nose; lush dark fruits, blackberry, dark cherry, sour cherry, cocoa, blackcurrant tang on the palate. Continue reading “Masciarelli Marina Cvetic Montepulciano d’Abruzzo DOC San Martino Rosso 2011”
Rich gold-straw color with hints of green; green apple, flowers on the nose; apple, pear, citrus on the palate. Continue reading “Kettmeir Pinot Bianco Alto Adige–Südtirol DOC 2014”
Cab or merlot—vino version of “Ginger or Mary Ann?”
Cabernet sauvignon and merlot are America’s most popular red wines. Each has its own set of characteristics. Differences not only fuel debate about which is best, differences complement each other—which is why Bordeaux blends (usually with help from other grapes, especially cabernet franc) rank among the world’s greatest wines. Continue reading “Cab-merlot”
New World. Old World. What’s with those wine categories?
Any description must be broad, but terms can be explained with that caveat accepted. Continue reading “New-Old World”