Decanting do’s and don’ts

As veteran readers know, I am an advocate of decanting. But this is wine, so when it comes to how to decant and when to decant, things can get problematic. Some guidelines. Continue reading “Decanting do’s and don’ts”

Science vs. tasting notes

Wine tasting descriptions, whether by wine pros or the supercilious jerk next to you in the wine bar, are a fertile field for bloviating blather. Truth is, there is hard evidence we all taste things differently. God made us that way. Continue reading “Science vs. tasting notes”

Dr. Loosen Wehlener Sonnenuhr Riesling Auslese, Mosel 2017

Pale gold color; pineapple, mango, milk chocolate on the nose; ripe peach, pear, apricot, honey, green apple, Meyer lemon, lime, beeswax, minerality on the palate. Continue reading “Dr. Loosen Wehlener Sonnenuhr Riesling Auslese, Mosel 2017”

Direct to consumer boom

The U.S. wine industry enjoyed its largest year-over-year increase in direct-to-consumer (DTC) sales in 2020. Much can be attributed to COVID-19, but even if you bought online because of pandemic fears, many will stay with DTC because of convenience and expanded choice. Continue reading “Direct to consumer boom”

Making wine Part 7–Fermentation

Grape juice is in fermentation vessel—usually stainless steel, but wood or concrete also is used. Yeast decisions are made. More decisions for the wine maker. Continue reading “Making wine Part 7–Fermentation”

Making wine Part 6–Harvest, winery decisions

Good wine is made in the vineyard. The winemaker’s job is to allow fruit the grape grower delivers to express itself. Continue reading “Making wine Part 6–Harvest, winery decisions”

Making wine Part 5–Growing

Grape vines produce grapes in a cycle. They are dormant in winter, but there still is activity in the vineyard. The vines stockpile carbohydrates in anticipation of spring. Roots may push deeper—deep roots are what allows vines to survive and flourish. Continue reading “Making wine Part 5–Growing”