Ongoing studies suggest that vineyard-specific microorganisms affect wine character. But does that mean natural wine is more expressive of terroir?
Sensory scientists and wine experts weigh in on minerality and its effect on wine
From “salt air” to flavored salts, here’s how bartenders are tapping the mineral’s potential to boost flavor and texture in drinks
Wine professionals discuss pigmentation, extraction, and how color can affect everything from appearance to ageability
Measuring a wine’s pH provides clues to acidity and character, but it doesn’t tell you everything
How bartenders use techniques like milk washing to improve the flavor and mouthfeel of some cocktails
How bartenders use sugar in mixed drinks—and what researchers say about our perception of sweetness
Bartenders are playing with pressure, temperature, and time to get flavor faster
Wine professionals discuss sulfur’s impact on everything from oxidation to aromatic compounds and texture
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
With little or no sulfites added, natural wines should be more at risk of oxidation. So why do some yield reductive notes?
Examining the effervescence in sparkling wine and its influence on mouthfeel, flavor, and aroma
Wine experts discuss what differentiates esters from other aroma compounds