Conveying the essence of both the style and flavour of a wine is an enduring challenge of the category. How can a few words on a wine label convey a whole sensory experience? Read on…..
Alert: wine controversy! The latest missile to ignite debate within the wine community comes from Bianca Bosker, who wrote in a March 17 New York Times article that “the time has come to learn to love unnatural wines.” Read on….
Synthetic corks are made from plastic compounds designed to look and “pop” like natural cork, but without the risk of TCA contamination. Disadvantages of some wine synthetic corks include a risk of harmful air entering a bottle after only 18 months, as well as the difficulty in extracting them from the bottle and using the plastic cork…
There are about 2,200,000 hectares of cork forest worldwide; 34% in Portugal and 27% in Spain. Annual production is about 200,000 tons; 49.6% from Portugal, 30.5% from Spain, 5.8% from Morocco, 4.9% from Algeria, 3.5% from Tunisia, 3.1% Italy, and 2.6% from France. Once the trees are about 25 years old the cork is traditionally stripped from the trunks every nine years, with the…
If you’re a wine lover, chances are you’ve grimaced many-a-time as that post-pour dribble streams down the side of the bottle. It’s bad news all round, both for your alcohol intake and your white tablecloth but luckily, one biophysicist has the answer. Read on…..
Tens of millions of people are signed up to TripAdvisor-style wine apps, so who cares what sommeliers have to say? Read on….
Oak is used in winemaking to vary the color, flavor, tannin profile and texture ofwine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Read on…..