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
Glassmakers and wine experts weigh in on glassware design and the sensory perception of wine
Evaporation and oxidation are the main forces at play, but what’s really happening to the wine?
Bartenders weigh in on shape, size, cut, and clarity—and how to choose the right ice
Wine professionals discuss the impact of wild and commercial strains on fermentations
New technologies like gene editing hold promise for improving the fruit’s resistance to disease
Added complexity is just one of the benefits of fermenting grapes on their stems
How interrupting fermentation enables winemakers to create semi-sparkling wines
GuildSomm’s Kelli White examines how the aphid-like insect has transformed viticulture
Understanding the processes that yield copper and amber hues in wines