Dispatch
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Alex Russan, based in Los Angeles, is a former winemaker, importer, and sherry bottler. He writes about viticulture, enology, tasting and the nature of wine
Volatile sulfur compounds are polarizing aromas that can smell like anything from rotten eggs to struck match and beyond. How do they occur during viticulture and vinification—and are we thinking about them all wrong?
Understanding the divisive aroma compounds best known for creating green notes like bell pepper and grass in Bordeaux grapes
The aroma compounds often associated with Sauvignon Blanc’s tropical and citrus notes are impacted by techniques like leaf plucking and selecting specific yeast strains
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
Learn from wine professionals about the vineyard and cellar techniques shaping tannin expression in wine
Wine experts discuss what differentiates esters from other aroma compounds
