What’s with this “old vines” or “ancient vines” fluff on wine labels, especially zinfandel? Continue reading “Ancient Vines”
Category: Facts About Wine
Wine Descriptors 3
Wine tasting descriptors continue.
• Acidity: Key component of wines that “cleanse the palate.” Hot years/climates reduce acidity. Cold years/climates increase acidity. Acidity preserves freshness and keeps wines lively—very good thing. Too much acidity stomps on fruit flavors and texture—not a good thing. In tasting notes, “good acidity” means it pairs well with food; especially important in white wines. Continue reading “Wine Descriptors 3”
Best of times, worst of times
For wine lovers and wine makers, this is Dickensian “best of times, worst of times.” Continue reading “Best of times, worst of times”
Wine Descriptors 2
Continuing exploration of wine tasting descriptors. Continue reading “Wine Descriptors 2”
Acidity
In many ways, art of winemaking is art of developing or manipulating four naturally-occurring acids: tartaric, malic, citric, and lactic. Continue reading “Acidity”
Wine Descriptors
If you deign to read tasting notes in this or other reviews, you encounter fervent attempts to render highly subjective sensations of nose and palate into memorable metaphors and florid adjectives. Continue reading “Wine Descriptors”
Pick a proper pairing
Too many people make a big deal about food-wine pairing. God bless them, they mean well. Continue reading “Pick a proper pairing”
Top brands
Intangible Business evaluates business intangibles. Continue reading “Top brands”
Bottle Shapes
By Gus Clemens
You may not be able to judge a book by its cover, but you can tell a bit about wine by its bottle. Continue reading “Bottle Shapes”
Bottle Punt
By Gus Clemens
We all know punt is what a football team does when it fears it cannot make first down on fourth down, but what’s the deal with that dimple in bottom of a bottle (officially called a “punt” or a “kick up”)? Continue reading “Bottle Punt”