Year: 2011 Archives

Back Label Descriptors

Back label descriptors indicating a wine’s taste and possible food matches are helpful. By reading these, you can decide if you’ll like the wine and if it will work with a desired...

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Generic Labeling

Ever buy a wine from some country, other than the original, that called itself Champagne, Port, Burgundy, etc., but it wasn’t? This generic labeling of wine is problematic as they often have...

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Tasting Etiquette

Public wine tasting events usually draw a mixture of folks, from beginners to oenophiles. When at a public wine tasting, there are a few rules that should be abided by. First and...

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Quality in Wine

The concept of quality in wine is interesting and usually objective. Generally speaking, a wine’s structure is at the heart of quality and balance is its foremost aspect. A quality wine usually...

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Wine Defects

How do you know when a wine is bad? Since wine appreciation is about 75% nose, most defects are perceived through smell, rather than taste. So if you’re picking up essence of...

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Unfiltered Wines

Filtering wine before bottling removes any minute, suspended particals like yeast and renders it clear. Other than something like pulpy orange juice, we like our liquids this way. However, some producers, in...

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Noble Rot (Botrytis)

What’s the magic responsible for such sweet vinous delights as Sauternes from France, Tokaji Aszu from Hungary and Trokenbeerenauslese from Germany? That would be Noble Rot or Botrytis. This fungus attacks the...

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Zinfandel

What’s the quintessential grape of California? That would be Zinfandel. This grape produces a big, rich, jammy, spicy, brambly- fruited, red wine with lots of character. However, many young wine consumers are...

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Tannin in Red Wine

If you like red wine, I’m sure you’re familiar with tannin. That’s the bitter, puckery sensation experienced on the gums when sipping. Tannin in red wine comes from their skins because they’re...

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Sabring Champagne

I’m sure at some point you’ve seen in the movies or on TV someone sabring the top off a bottle of bubbly with a sword. Let me explain how this came about....

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