Vicki Denig performs a valuable service by explaining one of the new wine buzzwords—reduction. Unfortunately, the winemakers she interviewed weren’t quite on the same page.
Two stories caught my attention recently because they involve taste and mice, subject matters not often found together. The first is a study that suggests
Matt Kramer’s article articulating 5 fundamental rules of wine continues to bother me. Recently, I took issue with his claim that expression of place is
In comparison to wines of the 20th Century, the contemporary style of winemaking, especially for high-end wines, tends toward riper fruit, lower acidity, higher alcohol
What do you think of “Brett” in a wine—does it add complexity or is it just a flaw that should be eliminated by attentive winemakers?