
The Science of Salinity in Wine
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
Alex Russan, based in Santa Barbara County, California, is the owner-winemaker of Metrick wines. He consults for ¿Por Que No? Selections and previously owned sherry label and Spanish import company Alexander Jules. He writes about enology, viticulture, and tasting and has a background in specialty coffee, botany, and philosophy.
Examining the complicated science behind salty-tasting wines, from the vineyard to the winery
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
Experts explain what it really means to describe a wine as “terpenic”
Ongoing studies suggest that vineyard-specific microorganisms affect wine character. But does that mean natural wine is more expressive of terroir?
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
Understanding enzyme use in winemaking can shed light on the nature of grapes and wine development
Wine professionals discuss how tannin management in the vineyard and cellar influences the expression of tannins in wine
Wine experts discuss what differentiates esters from other aroma compounds