Category: Facts About Wine

For beverage so elegant, it is ironic optimum way to open champagne is pedestrian. Continue reading “Saber champagne” →

To decant or not to decant. That is the question. Is it nobler of the vine to suffer the slings and arrows of tannic tightness, or to take up arms against it with a sea of aeration, and—by so opposing—soften them? Continue reading “Decanting” →

Which is more important: grape or place the grape grows? Depends on who you ask and how much argument you want. Continue reading “Terroir” →

French make more wine than anyone else, some so sublime it defines wine at its best, some absolutely terrible. To help find your way with French vin, third of three-part primer; today, niche regions. Continue reading “France wine regions 3 of 3” →

French make more wine than anyone else, some so sublime it defines wine at its best, some so mundane French distill it into biofuel.
Continue reading “France wine regions 2 of 3” →

French make more wine than anyone else, some so sublime it defines wine at its best, some so mundane French distill it into biofuel. Continue reading “France wine regions 1 of 3” →

Wine has five components that determine taste and quality: alcohol, acid, tannin, sweetness/dryness, fruitiness. This week, final component: fruitiness. Continue reading “Elements of wine—fruitiness” →

Wine has five components that determine taste and quality: alcohol, acid, tannin, sweetness/dryness, fruitiness. Previously alcohol, acid, and tannin; this week sweetness/dryness. Continue reading “Elements of wine—sweetness/dryness” →

Wine has five components that determine taste and quality: alcohol, acid, tannin, sweetness/dryness, fruitiness. Last weeks alcohol and acid; this week tannin. Continue reading “Elements of wine—tannin” →

Wine has five components that determine taste and quality: alcohol, acid, tannin, sweetness/dryness, and fruitiness Continue reading “Elements of wine—acid” →