Category: Facts About Wine

Deep ruby color; black cherry, blackcurrant, graphite, lavender on the nose; black cherry, blackcurrant, blackberry, plum, mocha, oak, spice on the palate. Continue reading →

Wine bottle weight is a weighty issue in the wine world. On one hand, there is the expense, waste, and carbon footprint of heavy bottles. On the other hand, bodacious bottles have a clear marketing and psychological impact. Continue reading →

Minerality is an imprecise, controversial wine descriptor. Does it mean anything? Does it mean whatever someone wants it to mean? Continue reading →

Before you can appreciate a wine you have to open it. In times past, that meant pulling a cork from a glass bottle. Not so much today. Continue reading →

COVID has disrupted our lives for almost two years. Wine did not dodge that viral bullet. Continue reading →

Finding words to describe wine overflows with challenges and trouble. To steal from Martin Mull, writing about wine is like dancing about architecture. Continue reading →

Sherry has a bad reputation engendered by sweet sherries and cooking sherries. Move past that. Continue reading →

Champagne and prosecco are sparkling wines. Both can be delicious, liven up an event, pair well with many foods. But they are completely different wines. Comparisons: Continue reading →

Pale amber-brown color; flor, earth, bread yeast, pineapple, lemon, almond, sea air on the nose; chamomile, almond, citrus, smoke, salinity on the palate. Continue reading →

Deep gold color; bread baking, flor, almonds, spice, sea air on the nose; salted almond, lemon, honey, white peach, smoky bacon, salinity on the palate. Continue reading →