Category: Facts About Wine

Wines can be divided into six categories: white, red, rosé, sparkling, dessert, and fortified. Continue reading →

Soil, clones, rootstock, slopes and valleys, trellis systems, rainfall and irrigation—all the things you think about when you think about terroir and what differentiates vineyards. Continue reading →

“Jammy” is two-edged wine term. On the one hand, high praise when wine comes from expertly managed vineyards and adroit winemakers. On the other hand, when referencing factory wine, it is unsubtle insult. Continue reading →

Virtually all table wine begins with a grape, and grapes are divided into five parts, all of which can contribute to the eventual wine. Continue reading →

Let’s be realistic. Most of us will never enjoy even a tiny sip of the world’s most famous and expensive wines. But there is a work-around. Continue reading →

Does freezing wine hurt wine? It depends. Continue reading →

No matter what the color of the grape skin, grape juice is clear, maybe slightly green or gray. So where do all the different colors of wine come from, and how, and why? Continue reading →

Deep pink color; strawberry, cherry, raspberry, rose petals on the nose; big strawberry, red fruits, redcurrant tang, flicker of orange zest on the palate. Continue reading →

It is a good bet most of what you think about tannins in wine is wrong. Continue reading →

Winemakers fermented wine in oak barrels for centuries, then came stainless steel—especially for fruit-focused whites in the 20th century. Then came concrete. Concrete? Continue reading →