Year: 2013 Archives

Preserving Opened Wine

If you open a bottle of wine and don’t finish it, there are several ways of preserving the remainder. On the market is a canister of inert gas (goes by several different...

Cognac vs. Armagnac

Two of the most popular brandies in the world happen to be from France. Cognac is produced just north of Bordeaux and Armagnac south of Bordeaux. Both utilize mainly the Ugni Blanc...

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Marsala

In the western part of Sicily, Italy, a very famous wine is produced. I’m talking about Marsala. This fortified wine (brandy added) is made from Grillo, Catarratto, Inzolia and Damaschino for golden...

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Ripasso

In northeast Italy in Valpolicella country, they produce a wine that’s very interesting. It’s called “Ripasso”. A standard Valpolicella, made mainly from Corvina, Rondinella, Molinara (trend is to use less) and several...

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2009 Amarone

I recently returned from northeast Italy where I tasted all the 2009 Amarone that are just being released into the market. Although way to early and almost impossible to tell what these...

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Methods of Harvesting Grapes

There are two methods of harvesting ripe wine grapes. “Mechanical” harvesting utilizes a tractor that goes over the rows of vines shaking everything off of them. Not only healthy grapes fall off...

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Syrah & Shiraz

Confused about the difference between Syrah and Shiraz? The good doctor can set you straight. Syrah and Shiraz are the same grape, viticulturally-speaking. Syrah is the European term for this grape and...

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Malolactic Fermentation

In winemaking, after fermentation is complete, a secondary, natural fermentation happens. It’s called Malolactic Fermentation. Here, harsher malic acid, the kind found in apples, is transformed into softer lactic acid, similar to...

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Opening Bubbly

The holiday season may be over, but bubbly is always in vogue for any celebration. Here’s a tip on how to open it safely. These wines are under a lot of pressure...

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