Bob on Sonoma, in a blog post entitled “Science Says No Two People Taste the Same Wine,” links to some of the science showing that
I suspect if you ask any Master of Wine candidate what will make them an MW they will point to success on their upcoming exams.
Disagreements about wine, both individual wines and well as wine styles, are ubiquitous and inevitable. But this is not a bad thing. Aesthetic engagement is
If there is a single, standard, canonical aide to wine education, it is probably the aroma wheel, originally developed by UC Davis Professor Anne Nobel
Most reviews of red wine include a brief description of mouthfeel, usually by referencing the impact and quality of tannins. Tannins are phenols extracted from
You know, if you’ve poked around this blog for awhile, that I think wine is more than a collection of aromas and textures. Wine stimulates